2 Spoons/ Baking & Snacks/ Batch Cooking/ Vegan

Vegan wraps plain or beetroot

For a plain wrap use water, for a beetroot wrap use the beetroot juice.

How to make taco bowls

To make taco bowls you will need something to mould them to. I used a muffin/bun tin inverted and covered in foil. Simply wrap foil around four of the inverted muffin cups, grease lightly with spray oil and place the soft wrap in the centre as shown below.

Bake in a preheated oven 200° C fan for 5-10 minutes. Remove from the oven and allow to cool before using. Personally I leave them for as long as possible in the oven, without burning them as a it makes them super crispy and ideal for use with a slightly wet filling.

Free From Information:

• Dairy free
• Egg free
• Gluten free
• Nut free
• Soya free
• Refined sugar free
• Vegan

Vegan wraps plain or beetroot

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By Fibro Food Fairy Serves: 6
Prep Time: 5-10 minutes Cooking Time: 10-20 minutes

Easy to make, freezable, home made wraps.


  • 2 tablespoons flaxseed meal
  • 5 tablespoons water
  • 135g gluten free self-raising flour
  • 50g rice flour
  • 45g gluten free plain flour
  • 1 teaspoon salt
  • rice bran oil or olive oil
  • 160 mL dairy free milk
  • 160 mL beetroot juice or water



Begin by mixing the flaxseed meal with the water in a small bowl. Set aside for 5 minutes.


Sift the dry ingredients into a large bowl and stir to combine.


Make a well in the centre of the large bowl. Add your prepared flaxseed and mix with the dry ingredients. Gradually add the milk and beetroot juice/water alternately. Add a little liquid, stir through, then add a little more. Do not beat or overmix. Stir just enough to combine the liquids with the dry ingredients and create a smooth batter.


Heat a little oil in a non-stick frying pan, just enough to stop the wraps from sticking. At this point I find it easier to transfer the batter to a jug as it makes it easier to pour into the pan.


Pour enough batter into the pan to cover the base (approximately 5 or 6 tablespoons). Tilt the frying pan so that the batter reaches all sides. Your wrap should resemble a slightly thicker pancake.


Cook for a few minutes (approximately 5 or 6 minutes) until dry enough to flip over. The wrap will begin to dry out and bubbles will appear on the surface. Flip your wrap over and continue to cook for a couple of minutes more.


Transfer to a plate then repeat the process until you have used all the batter.


FIBRO FOOD FAIRY TIP: These wraps can be stored in the freezer until needed. It is best to wrap them separately as they are liable to break if you try to separate them whilst frozen. FIBRO FOOD FAIRY TIP: The wraps can be moulded and baked in the oven to make tacos or chilli bowls. FIBRO FOOD FAIRY TIP: Warming them in the microwave for 10-15 seconds makes the wraps more pliable and easier to mould. FIBRO FOOD FAIRY TIP: Add some seeds, grains or spices to supercharge your wrap recipe.

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