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Wraps are definitely on the Antony & Keyoma’s Top 10 Favourite Meals List. I have made many variations and they have all been successes. There’s been Mexican: chicken, guacamole, lettuce, cheddar cheese, salsa and fresh coriander; Greek: Lamb kofta, tzatziki, zucchini hummus and lots of fresh mint; and there have been many random combinations. I mostly make oven-roasted chicken with guacamole, yogurt and mixed leaves as it is the quickest and simplest and damn tasty.

We love not only the vibrant flavours, but also the process of constructing our wraps and the way we make them and eat them. We stand, across from one another with the island counter between us, upon which I’ve laid out the individual components for the wraps. We then each construct our own wrap. Antony loves it and loves that he is quite skilled at making it. He loves a bit of everything. He wants cheese, avo and fresh chilli, regardless of the theme (i.e. cheddar cheese with tzatziki and hummus!) whereas I prefer mine to stick with the theme, and in general I prefer fewer ingredients. If there are homemade sprouts or pickles, he will add that too. Once we have made our wraps and look at each other’s with approval, we eat them while still standing, chatting and sipping our wine and feeling very content. Always, this is the way we have our wraps and it is always a joyous occasion. 

I have also made wraps for family get-togethers, and they are always a hit. There is just something about the whole ‘build-your-own’ theme that gets people excited. At one of these family gatherings I did a Greek spread, with two whole roast chickens instead of koftas. It was absolutely perfect. I made a massive bowl of zucchini hummus, another of tzatziki, and a very large salad of mixed leaves and avo. I make a lot of wraps at a time and freeze them, so there is very little to do on the actual gathering day – other than sticking chickens in the oven and laying out the spread. And pouring generous glasses of wine. 

I first made wraps about four years ago, when I received the Real Meal Revolution book as a gift. There is a recipe in the book for Cauliflower Wraps. I made them regularly for three years. Then one day, I decided to make them using pumpkin in place of cauliflower. I adapted the other ingredients, and the result was incredible. Next I tried beetroot, again adapting the ingredients, and again the result was wonderful. My favourite was the pumpkin and Antony’s the beetroot, however, these days we both love the beetroot wraps best. That said, I still make the pumpkin wraps from time to time as I almost always have cooked pumpkin in the freezer, which means it is often most convenient to make the pumpkin version.

Tips:

• I usually make a double or triple batch in my food processor, because I like to have wraps in my freezer at all times. If making a single batch, a hand-held blender works fine.
• A silicone mat and rolling pin are quite crucial. Rolling the wraps out between two sheets of baking paper does work, however, more coconut flour is then needed, which I don’t like as it makes the wraps a bit ‘dry’.
• I cook my beetroot whole and with skin on, drizzled with oil and wrapped in foil, in the oven, until soft. I cook my pumpkin, cut into small cubes, drizzled with oil and in the oven until soft.
• The veg must be hot – this is necessary for the psyllium to work properly.
• The quantity of veg given is the weight once it is cooked (and beetroot peeled)

Wraps

Ingredients:

• 500g cooked and peeled beetroot OR cooked pumpkin
• 2 Eggs (large)
• 1tsp Salt
• Coconut flour for rolling
• 40-60g Psyllium Husk Fiber (whole – not the powder)
• I know this is quite vague, but the amount of psyllium depends on the amount of water in the veg, which varies.
• 40-45g seems to work best for pumpkin; 
• 50-60g seems to work best for beetroot.

Method:

• Place the cooked veg in a small/medium sized stainless steel pot and heat up (if not already hot)
• Using an immersion (hand-held) blender, purée the veg until smooth
• Add salt and eggs and blend
• Add psyllium and blend quickly to ensure the psyllium is evenly incorporated
• If making a double/triple batch, place hot veg in a food processor and blend – then add salt and eggs, blend, then psyllium and mix.
• Shape the mix into a ‘dough’ ball and leave for 15min so the psyllium can swell.
• Divide the dough into four-six smaller balls. I make four because we like large wraps, although if it’s for lots of people I make six per batch.
• Sprinkle a ball lightly with coconut flour, then place on a sheet of baking paper 
• Press into a circle, sprinkle with coconut flour, turn over, sprinkle with more coconut flour as needed.
• Place another sheet of baking paper on top and roll out as thin as you like.
• Keep checking that the dough doesn’t stick to the paper; turn the wrap over and sprinkle with coconut flour as you roll – use as little as possible, but enough to make rolling easier and to avoid sticking.
• When done, take the top sheet of baking paper off, keeping the wrap on the bottom sheet – place it on a plate.
• Roll out the rest of the wraps, placing them with their sheet of baking paper one on top of the other.
• When done, I place them straight into the freezer. Once they are frozen, they can be wrapped in cling wrap – or just kept in a drawer of their own with an extra sheet of baking paper on top.
• These wraps keep well in the freezer for months.
• Simply place them straight into a preheated oven at 150°Cfor about 15-25min; depending on how you like it. I like mine soft; Antony likes his a little crispy – so just check on them.
• Fill your wrap with all the goodies and eat with your hands!
• Or – do as in the main pic – my latest craze: Simply smear an oven-warmed wrap with smashed avo and top with slices of prosciutto. Tear pieces off and eat with your hands!