Quinoa and spelt bread wraps- recipe


First of all, let me say – if you have only had store bought bread wraps, then

you haven’t really had anything close to a good wrap.

These have a texture that just isn’t there- and an aroma that transforms the

whole making and eating experience into an occasion!

I patched together 3 different recipes to come up with one that used the

ingredients and processes that I wanted to incorporate into my wraps.

And we ate the first ones still warm from the skillet- this in itself makes the

whole job totally worthwhile!  I’ve made them again when the first batch was

used up- I have a feeling I will be making these up for a long time to come.


Recipe for Quinoa and Spelt flat bread wraps-

*quinoa (pronounced Keen’-wha) is the seedy top of a vegetable related to spinach.  It was used in the

Andes region of South America thousands of years ago- you can read about the

origin here.

**Spelt is a complex wheat originally found in the Mesopotamia region.  It predates

bread wheat – you can read about it here.

Ingredients :

2 cups AP flour

1 cup spelt flour

1 1/4 to 1 1/2 cups boiling water

1/4 cup potato flour

1 tsp salt

1 tsp instant or rapid rise yeast

2-4 TBS vegetable oil

!/3 cup quinoa

1 cup boiling water


Place 2 cups AP flour in small bowl and pour 1 1/4 cups of boiling water into bowl and stir well.

Set aside and cool for 30 minutes.

Brown quinoa in skillet and add 1 cup boiling water.  Cover and simmer until water is all absorbed,

take off heat and cool.

In a large bowl add all ingredients together and knead for about 10 minutes. (Make sure that the boiled

flour and quinoa aren’t too hot to the touch, but don’t wait until they are cold either- warmish would

be right.)

Oil bowl and turn the ball of dough over so that it has an oily surface on top and cover and let raise

for an hour.  Separate into 8 to 10 balls.004


Roll out on lightly floured surface until very thin- then carefully transfer to lightly oil

medium hot skillet

.002And cook until browned.

003Turn over and brown other side.


Cover with tea towel to keep warm and use immediately.

Or cool completely and put into plastic bag and use later.  I kept them

in the fridge and they were good for a week. ”


I grilled chicken slices, onion and green peppers, added some tomato and scallions-

012put down a layer of hummus and added a dollop of sour cream.

013Rolled them up-



And YUM!  Lunch was served!

Jordan especially loved these and was quite glum when I gave the last one to his aunt.

So I made them again on Sunday.

Try these – they really aren’t that hard to make- and you won’t ever want to go back to

the tasteless cardboard they sell in the grocery stores for wraps!

18 thoughts on “Quinoa and spelt bread wraps- recipe

    • Hi, Chopinand!
      I used leftover steak, mint pesto, asparagus spears, feta cheese and arugula for wraps today for lunch.
      It was perfect. I love lamb kebabs too.
      I just can’t get over how much better the wraps are when home made!

  1. Yummy! I want to try these, too! I have red quinoa in stock right now, so maybe I’ll try that. No spelt or potato flour, though, so I guess I’ll have to wait anyway. One of these days, seriously, I am going to have to spontaneously show up at your house for lunch! You always have the best meals – ones that my guys would never touch, but ones that I crave! 🙂

  2. You don;t have to use spelt flour- you could use whole wheat and instead of potato flour, you could use dehydrated potatoes instead of flour. The red quinoa would be perfect in these. Try them- you will like them.
    Let me know when you come into town and I’ll be glad to have you for lunch.

  3. I cook with quinoa and spelt quite often but I have never made my own wraps! Great idea. I’m sure they must be so much fresher than the ones I buy from the supermarket. I will try these.

    • Thanks, Brydie!
      I’m pretty committed to keep some in the fridge at all times! They make such great leftover holders! Yesterday I had a lot of baba ganoush and hummus and falafels in the fridge along with pita bread.
      Jordan bypassed the pita and used the wraps instead. 🙂

  4. Boy, oh boy, Aunt Heidi!!! I made these tonight and we just couldn’t get enough of them!! I ended up going past the bulk food store today so I stopped and got some spelt and potato flours and I’m so glad I did! The potato flour made it so very, very delicious! Each person wanted something different, so here’s what we had: Fred made a hot chicken salad in his, sons # 1 & 3 just had grated cheese on warm wraps, son #2 wanted it just plain and I made a chicken fajita w/chicken, onion, green pepper and my homemade taco/fajita seasoning. OH MY! Sooooo very delicious! Everyone agreed that this recipe must be made again and again! We already have plans for next week’s wraps – philly cheese steak wraps! Thank you so very much for sharing your recipe!

    Oh – one thing I wasn’t sure about was the oil in your recipe. I didn’t know if that was intended to be an ingredient or if that was for the pan frying. I used it in the dough and it worked great. Because I was using my cast iron skillet, I didn’t really NEED oil to fry it, but I did anyway because I wanted that texture. 🙂

    Thanks again for our delicious supper – wraps and homemade chicken noodle soup! Delish!

    • I’m so glad you made them, Martha- I still can’t get over how yummy these are!
      And I love your choices! Especially son #2’s. 🙂
      I put the oil into the dough- you chose correctly- and they really didn’t need extra oil in the pan- although it wouldn’t hurt.

  5. Wow Heidi these sound brilliant! and reading the enthusiastic comments is just confirming me in wanting to give them a go. I had some quinoa once that languished in the cupboard and then got thrown out, but I will have to go and get some more and be brave. Do you find the boiling water makes the dough naturally sweeter, I wonder if that is part of the secret to their yummy goodness? Anyway I am definitley up for these, thanks for sharing your recipe 🙂

    • Joanna,
      I do think the boiling water made the dough sweeter and also broke down the flour and made the kneading easier.
      I couldn’t get over the wonderful aroma of these. Jordan sniffed the wrap with each bite. Finally-after watching this for a while I asked him if anything was wrong with his wrap and he said that the smell was so good it enhanced the whole eating experience!
      Definitely try these- they are so very good,

  6. That’s so funny that Jordan was sniffing his wraps because I was doing the same thing! That, and just letting the pieces sit on my tongue. The potato flour was what did it for me. I just LOVE that flavor, texture and smell. To all of you who are contemplating this recipe – JUST DO IT! (I think next time I might add a pinch more salt, but it’s definitely worthwhile as is, too.) I’m thinking I may make a huge batch and freeze them so that we always have them in stock, but I don’t have to take all the time to make them. I know they won’t be the same as fresh, but that’s what toaster ovens are for. 🙂

  7. Certainly, Celia. You could substitute dal or even oats or perhaps some par boiled shredded potatoes, I think- or just leave out the addition altogether. It adds some texture and flavor- but these are full of flavor and the texture could be added as a spread when making the sarnie.( Hah- I hope I used that correctly and in context- I’m not real comfortable in using Aussie slang terms!)

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