Gluten-free wraps are a real treat when you are leaving gluten out of your diet. My absolute favourite ‘wrap’ discovery, was a gluten-free, sun-dried tomato version that I stumbled upon during my trip to Florida in quite a while back.

I also adore the organic black rice wraps by ‘Food for Life’ that I found in Kauai, filled with my homemade tahini dressed raw-slaw (see photo) when I originally posted this recipe.

I might easily also use my Homemade ‘Oatcake’ Wraps. So you have options folks – this is all about the filling!

It’s such a great combination of flavours. You can, of course, create this with wheat, corn or spelt wraps if you prefer OR even go all out raw and wrap it in a big vibrant kale, collard or cabbage leaf.

Anyway, let this recipe inspire you to create something delicious in your own kitchen.

A quick word about gluten-free wraps… I must say that gluten-free wraps have a habit of falling apart. Be gentle with them and make them up fresh before eating (they aren’t going to tolerate being tossed about in your lunch box). They fare better if gently warmed before serving too.

The wrap that I am sharing here is a little bundle of health, with its fresh ginger, dried turmeric and handful of cilantro. It is also free from oil, using tahini to create a delicious slaw sauce. As always, in the conscious kitchen… lunch today is a nutritious feast.

Different brands of tahini vary a lot and it really matters…

There are lots of different tahini’s out there; all with different tastes (and to be quite honest, it can be a bit off-putting if you get a grainy bitter one). Make sure you get a creamy, delicious version. I tend to avoid the raw ones as they generally just don’t do it for me.

I’ve also tried making my own in my high powered food processor, but I’ve not yet managed to get that delectable creaminess.  In the UK, Suma, Essentials, Sunita and Cypressa do the best ones. They are all creamy and delicious and they also do organic, light versions (‘light’ means it has been creamed without the husks). In the USA my friend me onto Achva Organic Tahini which I can recommend for my North American readers. Jen did not like tahini until she found that one. Now she’s a big fan… so I am thrilled that she didn’t give up!

There are some other delicious brands out there although I’ve forgotten the names. If you have a favourite please do let me know and I’ll check them out.

I must warn you though, if you stumble on to a delicious source of tahini, you’ll probably get hooked on the stuff, just like we have! For more about the health benefits of eating seeds check out my article here: The Importance of Eating Seeds for a Healthy Diet

Continue to Content

Gluten-free Tortilla Wraps with Tahini, Turmeric & Ginger Slaw

Yield: 2 wraps

Prep Time: 10 minutes

Total Time: 10 minutes

This wrap is a little bundle of health, with its fresh ginger, dried turmeric and a handful of cilantro. The filling is also free from oil, using tahini to create a delicious slaw sauce. As always, in the conscious kitchen... lunch today is a nutritious feast.

Print

Ingredients

• 1 large organic carrot
• 1 heaped teaspoon freshly grated ginger
• ½ sweet bell pepper
• 1 celery stalk
• A few scallions/spring onions or chives
• A handful of cilantro (coriander leaves) or parsley
• 1 heaped tablespoon of tahini
• ¼ to ½ teaspoon of ground turmeric
• 1 tablespoon rice vinegar (or alternative vinegar)
• Big pinch of sea salt to taste
• Extra water as needed

Instructions

Peel and grate ginger with a fine grater.

Grate carrot.

Chop celery, scallions and sweet pepper into very small pieces.

Finely chop cilantro.

Make a tahini sauce by mixing the tahini with the vinegar until it forms a cream. If it's too thick add a little water (add a teaspoon at a time) until you achieve a nice creamy consistency. Tahini can at times be a little stubborn when mixing, so be patient and persistent. Finally, add ground turmeric and a pinch of sea salt to the sauce; then mix the sauce with the carrot, ginger, pepper, celery, scallions and cilantro.

Divide the mixture between two wraps and gently roll up. Enjoy right away if you are using a gluten-free wrap (remember that they don't tend to travel well). Gently warm before rolling if you want to. If you are using a more robust spelt or wheat wrap then either enjoy fresh or later for lunch.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Pin for later…