I’ve never been a big fan of bread as it’s one of the main foods I remember making me feel ill before my Coeliac diagnosis. Even though most gluten free versions don’t cause me any problems (some have ingredients that trigger my IBS) I still associate bread with Coeliac symptoms which really puts me off eating it! When I have had times where I do feel like eating some bread, one of my favourite brands to turn to is Warburtons Newburn Bakehouse. I find their breads really soft and light on the digestive system compared to some others I have tried, the ingredients aren’t entirely low FODMAP but don’t seem to have any negative effects. When they offered to send me some of their new gluten free protein wraps to try I was excited to try them and immediately starting planning the perfect recipe!
I intended for this recipe to use roasted vegetables but unfortunately the front of my oven decided to explode glass all over me and the kitchen floor on the weekend! However, I think stir-frying the vegetables works perfectly and does take a little less time than roasting them. I am so impressed by these wraps, like their breads they are really soft (but contain 11g of protein each!) and light compared to some other gluten free wraps I have tried. I highly recommend trying them if you can tolerate the ingredients, I am using them for dinner tonight for the third time in a row!
Serves 2
INGREDIENTS
4 Warburtons Newburn Bakehouse gluten free protein wraps
1 tbsp garlic infused olive oil
1 red chilli
2 tbsp fresh chives, chopped
200g sweet potato
1 medium courgette
1 red pepper
½ large or 1 small aubergine
1 tbsp tamari
2 tsp hot smoked paprika
1 tsp sumac
1 tbsp cider vinegar
1 tbsp fresh parsley, chopped
1 tbsp fresh coriander, chopped
Salt & pepper
A few handfuls of rocket
For the houmous:
1x 400g tin of chickpeas, drained and rinsed
1 tbsp tahini
½ tbsp cider vinegar
1 tsp hot smoked paprika
½ tsp cayenne
½ tsp cumin
2 tsp za’atar
1 tbsp garlic infused olive oil
3 tbsp cold water
Juice of 1 lemon
Salt & pepper
METHOD
- For the houmous, simply add all the ingredients to a blender or food processor and blend until thick and smooth
- Store it in the fridge until you are ready to use it
- To make the wrap filling start by heating the oil in a large pan over a medium heat
- Finely dice the chilli and add it to the pan along with the chives, stir-fry for 1 minute so that they become fragrant
- Peel the sweet potato and cut into small chunks (approx 1inch) then add it to the pan, stir-frying for a further 5 minutes (add a splash of water whenever the pan dries out)
- Chop the courgette into 1cm half moons, the pepper and aubergine into small chunks (1inch again will do fine) then add them to the pan along with the tamari, paprika and sumac
- Cover the pan for 15 minutes to allow the veg to cook through (continue to stir-fry every few minutes and add a splash of water if the pan dries out)
- When the sweet potato has softened, remove the pan from the heat and stir through the cider vinegar, parsley and coriander
- To assemble the wraps, spread a bit of houmous along the centre then top it with the veg mix and some of the rocket
- Roll up the wrap then enjoy alone or dipped in more of the houmous! (any leftover houmous will last in the fridge for a few days)
