This tortilla recipe has been a staple for lunches on the go. With my youngest having allergies to yeast this is my go to for lunch. I usually top it with chicken, rice, lettuce, or his favorite is nut butter and banana. The wraps some out super soft and delicious. I store them in the fridge to keep them fresh. After being refrigerated just pop them in the microwave for 30 to 40 seconds to soften them up to make them more flexible.
Wrap It Up Tortillas (Makes 8)
2 cups organic all purpose flour
1 1/2 tsp cream of tartar (I use Frontier Brand)
3/4 tsp baking soda
1/2 cup of water
1/4 cup organic coconut milk
2 tbsp organic coconut oil
Instructions:
Add all ingredients to stand mixer (I use a KitchenAid Mixer). Process till it forms a dough ball. Add additional coconut milk as needed to process. You don't want the dough to be sticky. If you add too much milk you can add a little more flour to fix it. The dough needs to be able to be rolled out.
Once you have your dough ball cut it in half and then from each half make four equal sized dough balls. Roll them out till they are flat. I usually don't use more flour at this point unless I have to to keep them from sticking. Once rolled out place them on your cast iron skillet (this is my favorite) or pan and cook until you see little brown spots. The longer you cook them the harder they become so watch them closely. Once the pan is well heated it should take less than a minute on each side.
Well, that "wraps it up". Go get stuffing them with something wonderful. They make great soft tacos as well. Enjoy!
