Wraps

Ingredients

Makes 4 wraps

• 1 ½ cups Loprofin Baking Mix

  1 tsp baking powder

  ½ tsp salt

  1/8 tsp binding agent (such as guar gum)

  1 tbsp coffee whitener

  2 tbsp butter

  100ml hot water

Method

Combine the Loprofin Baking Mix, baking powder, salt, binding agent and coffee whitener in a medium bowl. Rub in the butter until the mixture resembles breadcrumbs. Add water slowly and mix to form a soft dough.

Knead the dough for a few minutes, on a surface dusted with Loprofin Baking Mix or in your hands, until elastic.

Divide the dough into 4 and roll each out between 2 sheets of baking paper until they are about 20-25cm wide.

Once rolled out, use a bowl or plate to cut the wrap into a perfect circle.

Remove the wrap from the baking paper and transfer to a hot, dry pan or skillet. Let it cook for about 30 seconds until the surface begins to blister. Turn the wrap over and cook the other side for another 30 seconds.

Stack wraps in a plastic bag lined with a tea towel to allow them to steam and cool (ensuring they remain soft rather than drying stiff).

Tip: Wraps are best used immediately after cooking. For later use, they can be stored in an airtight container in the fridge or wrapped in plastic and frozen. If frozen, allow to defrost before use. When ready to use, cover with plastic and microwave or cover in foil and warm in the oven.

Note: Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.