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Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

Have a nosey around for some recipes that I find delicious (even if I do say so myself) and some meal inspiration. Or feel free to look at photos of food and drool. I do that a lot, probably too much.

 

I like to think that this is a balanced mixture of health and indulgence. That's how life should be, right? 

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Sourdough Wraps

I adore tortilla wraps. Wrapped up with warm delicious chicken or cold and creamy tuna. Even placed flat on a plate and topped with hummus and delicious grilled vegetables. They are so versatile and so quick and easy to fill and eat.

Makes 8

15 Minutes Preparation Time

1 1/2 Hours Cooking/Proving Time



I N G R E D I E N T S

150g Sourdough Starter

200g Bread Flour

20g Caster Sugar

7g Salt

5g Instant Yeast (optional)

20g Softened Butter

200ml Water

Olive Oil for Cooking




M E T H O D

- Add the sourdough and flour into a bowl. On one side add the sugar and salt and the other add the yeast. Lastly, add the butter.

- Add a dough hook to the mixer, or mix using a wooden spoon and add the water slowly.

- Add enough water for the mixture to come together into a loose ball of dough.

- Place on a lightly floured surface and knead for 5 minutes.

- Add to a lightly oiled bowl and cover. Then place in a warm area of the house. Leave it to rise for an hour or until doubled in size.

- Flour the surface again and cut the dough into 60g balls.

- Shape each ball and roll out as thinly as possible. You almost want to see through the dough. Be careful to use enough flour to stop sticking.

- Place a frying pan over a medium heat and add a splash of oil. Once it is smoking add the wrap. It will start to bubble up after 30 seconds or so. Cook for a minute and then flip and cook the other side.

- Repeat with all wraps.

- Fill and ENJOY!




I filled mine today with lettuce, spicy shredded chicken, tomato salsa, avocado and yogurt.


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