Ingredients:
- 1 cup Gluten-Free Self Raising Flour
- 1/2 cup Greek Yoghurt
- 1 tsp Gevity RX Bone Broth
- Extra flour for dusting the bench
- Ghee for frying
Chicken Mix (for filling):
- Leftover Roast Chicken, diced
- Cucumber, diced
- Avocado, diced
- Good Fat Mayo (or your favourite healthy mayo)
Method:
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Make the dough: In a large mixing bowl, combine the gluten-free self-raising flour, Greek yoghurt, and bone broth. Mix until the ingredients come together to form a soft dough. If the dough feels too sticky, add a bit more flour until it's easier to handle.
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Shape the wraps: Dust your workbench with a little extra flour and divide the dough into 4-6 equal portions (depending on how large you want your wraps). Roll each portion into a ball, then use a rolling pin to flatten each ball into a thin, round wrap.
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Cook the wraps: Heat a little ghee in a non-stick frying pan over medium heat. Once the ghee is hot, cook each wrap for about 1-2 minutes on each side, or until they puff up slightly and develop golden spots. Transfer the cooked wraps to a plate and cover with a clean tea towel to keep warm.
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Prepare the filling: In a medium bowl, mix together the diced leftover roast chicken, cucumber, avocado, and a dollop of good fat mayo. Stir until everything is evenly coated.
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Assemble the wraps: Spoon the chicken mix into each warm wrap, fold them up, and enjoy! These wraps are quick, easy, and a delicious way to use up leftovers.