02/06/2026
Waste not, want not: making homemade wraps, and using what I had in the fridge to make a tiny piece of steak into an interesting meal.
Steak left over from canapés at an event, a broccoli that had started to go yellow and a bit crumbly, the last of the kefir, beetroot, chives and a paltry amount of pea-shoots!
We had no bread or wraps in the cupboard OR freezer and Amber had berated me for not doing a WNWN vid for last week so I quickly threw this together (took about 10 mins) and then spent 3 working days editing the video!
Don’t be afraid to try making these wraps - they’re so easy to do and they taste a million times nicer than anything you can buy.
120g flour (any kind, but I used spelt bread flour)
120g Greek/natural yogurt or plain kefir.
Mix to form a stiff dough (add more flour if it’s too sticky) and then roll into golf sized balls.
Flour the surface of your counter, roll a ball in flour and then roll out. You want to roll it as thin as possible without it sticking or tearing. If you don’t have a rolling pin, use a roll of cling film or the handle of a wooden spoon. I’ve used both (moderately) successfully in times of need!
Whilst you’re doing this, put 2 tbsp oil in a frying pan over a medium heat. Swill the oil around to coat the full pan, then pour the excess oil into a heatproof dish. You might need to use it again between wraps.
Lay a wrap into the hot pan and cook for 2 mins, flip over and cook for another 2 minutes. Whilst one wrap is cooking, start rolling out the next wrap.
Repeat until all dough is rolled out and cooked. Re-oil the pan in between if needed.
Use your wraps straight away or keep for 2 days in a sealed bag/container.
Alternatively you can freeze them until you’re ready to use next time.
Give it a go! Plain and self-raising flour works perfectly. As does soy yoghurt for the dairy free amongst us.
