So errr... I FOUND GLUTEN FREE TORTILLA WRAPS!!! You have no idea how excited I got about this. Tortillas are one of the things I've really, really missed since going gluten free, as they're a vegan's source to a quick and easy lunch. I've never really been a sandwich girl, but tortillas... yum. Anyway, to celebrate, I made myself some pretty delicious wraps last night.
I'll be honest, this is barely worth calling a recipe, but it was so delicious that I thought I'd share it with you anyway.
You're going to need:
3 Tortilla (I use these gluten free corn tortillas)
2 Big Cloves of Garlic
3 medium mushrooms, sliced
1/4 courgette, cut into half moons or quarters
4 Babycorn, chopped up small
Hummus! (I use Sabra aka crack hummus)
A couple of spoonfuls of pine nuts
Mild Goats Cheese (optional)
In a hot, dry pan, toast your pine nuts - they don't need long and you'll need to keep shaking the pan to stop them from burning, but I promise you, they taste a thousand times better toasted.
Remove the pine nutes and in the same pan, saute your mushrooms, garlic, courgette and babycorn in a little olive oil over a medium heat for around 5-10 minutes until they soft and have started to get a bit juicy. I added oregano, basil, black pepper, salt, a pinch of cayenne, herbs d'prov and a dash of vegan worcester sauce to mine.
Heat up your tortilla wraps.
Spread with a thin(ish) layer of hummus, then a handful of spinach, followed by a couple of spoonfuls of your yummy mushroom, courgette and babycorn concoction, a couple of blobs of goats cheese and a sprinkle of pine nuts. Yum!!
I had a bit left over and didn't fancy another wrap, so I made myself a wee salad instead - perfect :D
Are you a tortilla fan? What's your favourite filling
(Also, please excuse the truly awful pictures... I haven't managed to find my battery charger for my camera since moving hence you got the slightly horrific macbook proud of my food photos I put on twitter last night!)