All Tomato and Basil Gluten Free Wraps Recipe – Dairy Free
Give yourself a health BOOST with this ALL tomato and basil gluten free wraps recipe. These are practically flourless, low calorie and packed with zing! The sweet-sharp tomatoes pair beautifully with the aromatic flavours of the basil. I cant get over how flavourful these wraps are!
Move over gluten…theirs a new trend in town!
Surprisingly enough, more and more people are going gluten free these days.
Whether they’re intolerant or not.
I tell you what though…
Lately, I’ve seen a few gluten free wraps popping up in shops containing beetroot, spinach and so on.
I admit, this is what gave me the idea for this recipe.
But I went that extra bit further and made them SUPER nutritious.
And when I mean super nutritious, I’m talking practically made of veg!
This wrap recipe will certainly BOOST your health.
This is one serious way of consuming heaps of veg in one sitting.
5 a day – Ha! No problem!
Packed with Vitamin A, Potassium, Vitamin B6, Folate, Magnesium, Phosphorus, Copper and Vitamin K.
And did you know?
Tomatoes contain a MAJOR source of the antioxidant lycopene.
Many health benefits have been linked to this antioxidant, from cancer to reducing the risk of heart disease.
So if you’re curious and want a little adventure in your life, then try these simple yet TASTY tomato wraps.
Making these wraps couldn’t be easier.
You just blitz everything up in your blender. I used my ninja blender (I couldn’t live without it!).
Spread it out on some flat baking pan with some baking paper and pop it in the oven.
It really is that simple!
Fab Filling For A Roll-up Recipe
As for fillings…
Well, these tomato warps are packed with flavour and give off quite a zing.
Literally, I could eat them as they are (which I have done many times)…yum yum.
Mexican style fillings tend to go very well with these wraps.
As well as chutneys, Mexican style mixed beans and cajun spiced avocado.
Happy wrap making!
- 225 g Plum Tomatoes
- 30 g Fresh Basil Leaves
- 2 Large Eggs
- 1 Garlic Clove
- 1/2 Root of Fresh Turmeric
- 2 Tbsp. Dried Tomato Flakes
- 1 Tbsp. Tomato Puree
- 4 Sundried Tomatoes
- 1 1/2 Tsp. Coconut Flour
- 1 1/2 Tsp. Psyllium Husks
- 1/2 Tsp. Pink Himalayan Salt
- Put everything into a blender and blitz up until smooth...yeah it's that easy!
- Line a flat baking pan with baking paper (don't use greaseproof paper).
- Spread the mixture out thinly but not too thin.
- Bake in the oven on 200c for 15 minutes.
- Leave to cool completely before you start making your wraps.