Plastic-free tortilla wraps and chips
Homemade gluten-free tortilla wraps and chips
Some things are just impossible to buy plastic free in the shops. I couldn’t find any plastic free wraps or tortilla chips anywhere.
Unless you live close to a Mexican restaurant that likes to sell you some of their homemade tortilla wraps or tortilla chips in your own container, it is impossible to get them plastic free.
So I googled and tried out a few recipes, got a few tips in Instagram and now I just make them myself.
Yes I know it is a little but more work than just throwing them into the shopping basket but it is really worth it!
Is home cooking necessary to go low waste?
Since going plastic free and low waste I made a lot of things myself. I know a lot of people say: “oh man that is not necessary” “that is too much of an effort” “I don’t have time” etc. but since I choose to refuse plastic wrapped food, ye it is definitely worth it for me. I also feel so much better and healthier (and lost a few pounds) since I don’t buy processed food anymore plus eating moderate less carb too.
I do love easy recipes without any fancy ingredients. Because let’s be honest, fancy ingredients come mostly in a plastic packaging or is not even available in a normal store.
So I try to keep all of the recipes as simple as I can.
Since a while I already made “flat-bread” in a pan (a thicker, wet dough (mix flour, baking soda, baking powder and water), scooped with a spoon into a pan), so as I fancied wraps one day, I thought I just try to change that recipe into a wrap recipe. And I didn’t need any more ingredients I just needed to take less water.
I also wanted to try to make tortilla chips and when I saw how Tara from Mindfully Sustainable and Zero waste collective made hers (with a similar recipe because all doughs are kind of the same: water, flour, salt and a little bit of oil :D) I thought: awesome, nothings easier than this, I can use my easy peasy wrap dough to make tortilla chips too! Thanks so much for this inspiration Tara 🙂
Glutenfree, vegan wraps
- Mix all the ingredients and knead for a couple of minutes. If the dough is too sticky take a bit more flour, if it is too dry take a little drop more water. The dough is ready if it is not sticking to your fingers anymore.
- Let the dough sit for 10-15 minutes. Then form a long roll and cut similar sized pieces out of the dough.
- Roll them into flat circles. I like to take a round glass if I don’t have a dough roll.
- Heat up a pan to medium heat and use just a little bit of oil, then fry the first wrap on one side until you see bubbles on the surface, then flip and bake on the other side until it is brown.
- Continue with the other wraps.
I like to serve wraps with tomato salad, hummus, guacamole or a chutney.
The same ingredients as for the wraps plus a few extras for a great flavor:)
- 200g Buckwheat flour**
- 150ml water
- 2 tbsp olive oil/sesame oil/coconut oil
- optional: garlic (fried in a pan) or herbs, chilli flakes, curcuma, etc…. whatever kind of flavors you like.
- Prepare the dough like the wrap dough. Mix the optional spices or garlic (my favorite).
- Then heat up the oven to 180 degrees celsius/350 degrees F.
- Roll the small dough pieces in flat rounds like for wraps but then cut into small triangles/tortilla chips and spread out on a reusable silicone sheet on a cookie sheet or just use a slightly oiled baking sheet.
- Bake for 15-20 minutes, but keep a close eye on them if you make them the first time as every oven heat is a little different (old, new, gas, electric).
- I like to turn the chips after half of the cooking time. But you don’t have too.
- After you take them out of the oven when they’re crispy and golden let them cook for 5 minutes ( I burned my finger the first time I made them because they where so hot and I too impatient :D)
- Serve with self made dips (chutney, guacamole, hummus, tomato salad, etc.)
- Perfect for parties, BBQs, or just a cozy evening while watching a movie or read a book.
(For a real mexican experience: use 1 cup corn flour (masa harina**), 1/2-3/4 cup of water and a pinch of salt)
Tip from Tara: If you make wraps and don’t eat all of them, you can also use the pan cooked wraps and cut into tortilla chips to bake in the oven. They might just need a little less time to be ready.