This is just a preview of what we had for dinner tonight – that post will come later, but I thought I’d start off with the vegan sandwich wrap I made for dinner. I made my family some gluten free sandwich wraps for breakfast this morning and my husband loved them and suggested that I make a chicken wrap with them with an Asian twist. So, I decided to try out a vegan option of a sandwich wrap to use for dinner. It does take a little effort. They’re not really hard to make, but the recipe only makes 4. I think that next time I’ll make a double batch and keep them in the fridge for lunches. They are very tasty and handy as a sandwich bread and fairly good for you. You can make them ahead of time for the peanut tofu wraps and then it will be a quick dinner whenever you feel like throwing it together. Tomorrow I’ll post the peanut tofu wraps recipe, so try not to eat all of the wraps.
Vegan Sandwich Wraps
2 Tablespoons Flax Meal
6 Tablespoons Boiling Water
1 Cup Garbanzo Bean Flour
½ Cup Almond Flour
½ Cup Tapioca Starch
1 Tablespoon Agar Agar Flakes (optional, but it gives it a little pliable)
¼ Teaspoon Salt
1 Cup Almond Milk
In a small bowl, mix together the flax meal and the boiling water. Allow to sit for 5 minutes, until the flax meal has the texture of egg whites (this is called a flax ‘egg’).
In a medium sized bowl, combine the garbanzo bean flour, almond flour, tapioca starch, agar agar flakes, and salt. Mix well. Add the almond milk and flax egg. Mix well and allow the mixture to sit while you heat the skillet.
Heat a medium sized skillet over medium high heat. Grease the skillet. Pour ½ cup of the wrap mixture into heated pan and spread out with a wet rubber spatula until it is about ⅛” thick. Cook on one side for about a minute, until it is slightly golden brown. Turn over and cook one minute more. Keep the wraps slightly warm until ready to use, so they will remain pliable (you can cover them with plastic wrap to keep them from getting stiff and it makes it easier to wrap them up). Makes 4 wraps.