Last Sunday I felt like spoiling the family with a healthy breakfast wrap before heading off for a round of Golf. Off course if you play like me you need all the energy you can get, I’m no Yani Tseng and for some reason my golf balls gets strangely attracted by tall trees and ponds.
I love tortilla wraps but I wanted something a bit more healthier.
For the filling I have spread a simple tomato relish evenly over the tortilla wrap topped with creamy scrambled egg, caramelized onions, low fat low sodium bacon, grated Cheddar Cheese and fried mushrooms and spring onions.
Wholewheat poppy seed Tortilla Wrap
500 g Brown Bread Flour
5 ml Baking powder
2 ml Salt
10 ml Poppy Seed (optional)
60 ml Butter
225 ml Warm water
1. Mix together the flour, baking powder and salt. Add butter and rub in with your fingertips to resemble coarse breadcrumbs. Add water and mix until well combined. Turn onto a floured surface and knead for two minutes until dough is smooth.
2. Divide dough into 12 pieces and roll into a ball. Place onto a floured baking tray and cover with a damp cloth. Leave to rest for one hour.
3. Roll each ball out onto a lightly floured surface to form very thin circles.
4. Heat a heavy-base frying pan over high heat and place one tortilla int he pan.
5. Cook for four to six seconds, then turn over and cook for another five seconds. Remove from the pan and cover with a dishcloth. Cook remaining tortillas, keeping the pile will wrapped until all are cooked.
Your pan should be very hot! You should see spots of rising on the surface within two seconds, if you don’t the pan isn’t hot enough.
Tortilla’s freeze very well. After cooking let cool and wrap each tortilla individually with cling wrap.
Wrap everything in foil and freeze. As you require wraps simply re-heat individually.