It’s a weeknight. Specifically the middle of the week. I made a boring-ass dinner. In the sense that anything that is delicious can be boring, anyway. It’s made like this: chop some garlic, peel some carrots, brown some onions, tomatoes, blah blah blah blah dinner. Chickpeas, carrots, potatoes, lots of garlic, some broth. Delicious but, hey, I’m still trying to woo readers. I just gave you *&$! FRIED CHICKEN and now I’m going to tell you about healthy boring vegetarian weeknight dinners? Please.
So I give you the item that takes this from boring to, oh hey, you’re interesting. And pretty, can I buy you a drink? And that is: wraps. Yeah. Because then I take that dinner and stuff it in a soft, warm, homemade wrap and throw a bunch of tzatziki on it and suddenly my mouth isn’t just happy it is HAPPY. If you know what I mean, wink wink, nudge nudge, say no more.
Wraps are one of those things that if someone a year or so ago had said, Redhead, wraps/tortillas/whatever are easy and you will make them all the time because they are delicious I would have slapped them for being so ridiculous. But they are pretty awesome. There are all manner of wraps. Apparently they’re a thing that people get really in to. But I love this recipe because it’s stupid simple and it generally makes between 5-6 medium wraps with a minimum of ingredients. Redhead: 1, Ridiculous Wrap Recipes: 0. Victory.
It’s flour and salt and baking powder and a little bit of oil and water. So basically you whisk your dry and you add water until it makes a dough. Ta-daaaa! A monkey could do this. You’ll see that mine are green, that’s because I got all fancy-pants and added some fresh oregano from my herb patch. Add spinach. Add other herbs. Add dry herbs. Add nothing.
Divide in to however many wraps you want. This next part seems obvious but for some reason my brain never processes it correctly. The thinner you roll them, the thinner they will be. So if you want them kind of puffy, maybe don’t roll them wafer thin. Sometimes when I get the rolling pin in my hand I lose sight of puffy wraps and instead get really, really excited by how thin they’re getting.
Then they get cooked on a hot skillet. On the stove. So crazy! Also the first time you do this make sure you’re not rushing it. It’s fast, I promise, but rolling them out the first time can feel really daunting. They take about a minute per side to cook too, so factor that in. I find that if I’m doing a “throw stuff in a pot” dinner, by the time these are rolled out and cooked, the stuff in the pot is done. Hey! It’s like magic!
I find it’s tempting to start shoving these in my mouth as soon as they’re off the skillet. This is good, because they are warm and soft and really tasty like that. But it’s bad because then I would have nothing to wrap around my boring-ass dinner. Which I apparently didn’t get any pictures of, I was too busy eating it with a warm wrap.
Recipe adapted from Frugalzeitgeist.com
2 cups flour – usually a mix of white/wheat
1 Tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 Tablespoons olive oil
1 cup lukewarm water
Just like I said, mix the dry ingredients. Toss in the olive oil. Add the water slowly until it looks like a dough. Not too sticky but not too dry. Divide in to balls, roll out, cook on a hot skillet ~1 minute per side. Don’t be afraid to use too much flour. Enjoy!