Are you looking for a Gluten Free wrap that bends without breaking? Isn’t too thick? Has a good flavor and cooks well? I made a recent discovery at Wal-Mart that fulfills all these requirements. Toufayan Bakeries has created these awesome Gluten Free wraps. I found the plain GF wraps up front by the deli. We have bought them a few times and have really enjoyed them.
A few weeks ago Toufayan Bakeries contacted me and wanted me to try their new flavors. They sent a box full of their yummy wraps. The flavors include: plain, garden vegetable, spinach and savory tomato.
Our family has had a blast eating these wraps. My favorite is the garden vegetable and the kids really like the plain.
Here are some ways we ate them:
Breakfast burrito
Quesadillas
Fajitas
Sandwich Wrap
The highlight was making grilled quesadillas. These wraps held up perfectly to the high heat, held together and tasted great!
You can check their website for grocery stores that carry their products.
We didn’t even get through all the samples so I froze some for later. Can’t wait to dive into them soon!
Enjoy!
Can definitely agree. I don’t buy any other brand. The original recipe is best– all purpose and best texture.
Other uses–
Deep fried shell for taco salad
Make the taco salad in PIZZA ingredients
Make the shell as for taco salad, but fill withGF dessert items for a quick crusty tart
Cut wrap into wedges and deep fry for chips that will scoop dip
Use wrap instead of pasta for manicotti or lasagna, using precooked fillings to shorten soak time (disintegration time)
Wrap all ingredients DRY and instead of spreading with mayo/condiments, serve those as a dipping sauce
Sprinkle a thin layer of shredded cheese between two wraps and nuke 30 seconds. Fill wrap and roll it up. The cheese helps with the stretchtiness that gluten would have given.
No pasta on hand, but need to eat some of your favorite sauce? Cut the wrap into ribbons and then toss in boiling water briefly. 30 seconds or longer– depends on humidity and taste.
Overall I find that adding wet to GF only works if it’s brief and kept on the outside of the wrap or bread. None will hold up with a long wetting or wet bake or crockpot.
I’m looking for a mold to deep fry a wrap as a cone. Really miss my big waffle cones. I’d sprinkle the result with sugar like a Mexican dessert tortilla.
The deep-fry texture is unbelievable–‘tender. Crunchy. Can bite off small pieces without crumbling. Wet ingredients take 5 times as long to break through it.
Spanakopitas…. won tons….. egg rolls…. I supply this brand to our local chef and together we have created and enjoyed all of the above.
Keep playing!!!
WOW! Awesome list! Will totally be trying some of these great suggestions!
Any results yet?
I found another good wrap at Fresh Thyme near Dayton. Don’t have em handy (I live most of the year in PA) but if they’re easier to get in bulk I’ll go for that when I get back to Ohio in a few weeks.