Flavored Wraps

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Flavored Wraps

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Published prior to 2008

You don't have to go the takeout route to enjoy wrap sandwiches; flavored wraps are easily made at home.

3/4 cup (8 1/4 ounces) potato flour OR 1/2 cup potato flakes
3 cups (12 3/4 ounces) King Arthur Unbleached Bread Flour
1/2 cup (4 ounces) water
1/4 cup (1 3/4 ounces) vegetable oil
1/2 cup (4 ounces) pureed spinach or 1/4 cup tomato paste mixed with 1/4 cup water
1 teaspoon salt
1/4 teaspoon instant yeast

Whisk together the potato and bread flours. Add the water and oil and mix well. Add the remaining ingredients and stir until the mixture forms a ball.

Turn the dough out onto a well-floured surface and knead it until smooth and elastic. You may do all of this in your bread machine, if desired; program for manual or dough, and cancel after the first knead. Refrigerate the dough for 1 hour (or overnight).

Transfer the dough to a lightly floured work surface. Divide it into eight equal pieces. Working with one piece at a time, round the dough into a ball, then roll it till it's very thin, about 1/8-inch thick. Dry-fry the dough rounds on a hot, ungreased griddle for about 2 minutes on each side. The dough may puff a little, but will become flat again as it cools. As each bread finishes cooking, transfer it to a wire rack to cool, stacking one bread atop the other to keep them soft and pliable. Yield: 8 wraps.

Fill the wraps with any kind of sandwich filling, including the traditional egg, chicken, tuna or ham salads; a meat or vegetable-based stir-fry; vegetables/meat/cheese; hummus and chopped vegetables... you get the picture. Wraps are a wonderfully versatile, portable treat.


  • star rating 01/29/2010
  • Elizabeth from St. Louis, MO
  • I've been making this recipe since it appeared in a King Arthur catalog probably 10 years ago now. I use 3 cups white whole wheat flour and 3/4 cup white, and the wraps roll out nicely.