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Wholemeal wraps recipe
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Make a batch of these wholemeal wraps to have on standby in the freezer. They're super versatile and can be filled for quick lunches or dinners, the recipe can be easily doubled too! See method
Ingredients
- 220g wholemeal flour plus extra for dusting
- 300g natural yogurt
Each serving contains
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Energy
1095kj
260kcal
14%
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Fat
4g
6%
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Saturates
2g
11%
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Sugars
5g
6%
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Salt
0.1g
3%
of the reference intake
Carbohydrate 41.8g
Protein 11.1g
Fibre 6.1g
Method
- Mix the flour with 220g yogurt in a medium mixing bowl with a wooden spoon until well combined. Lightly dust a work surface with flour and knead for 1-2 mins until smooth, then put back in the bowl and allow to rest for 5 mins.
- Cut the dough into four pieces and roll each piece out on a floured work surface until about 18cm in diameter.
- Heat a large frying pan over a medium-high heat and fry each wrap for 3 mins on each side until lightly golden and cooked through. Repeat with the remaining wraps and allow to cool completely under a clean tea towel to stop them drying out.
Freezing and defrosting guidelines
To freeze the wraps, put into a freezer-proof container in between layers of baking paper. Defrost at room temperature. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Lunch recipes
*This recipe is appropriate for babies progressing through the weaning stages, from around 12+ months of age. Babies will now be having 3 meals as well as starting to introduce healthy snacking between meals.
When weaning your baby, introduce allergenic foods one at a time and not before 6 months.