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These homemade wraps are made with only 2 main ingredients and are a great source of fiber and iron!

These flexible, sturdy wraps are made with just two ingredients, making them simple to prepare and perfect for both sweet and savory dishes. They're gluten-free, vegan, and free of the top nine allergens, making them an excellent option for anyone with dietary restrictions. Because they're made with oats and chia seeds, they're also a great source of fiber.

Their neutral flavor makes them incredibly versatile. I love filling them with a variety of sweet and savory ingredients. Some of my favorite combinations include peanut butter and banana, turkey and veggies, tomato and pesto, and more.

I've been making more foods from scratch lately, especially bread and other carbohydrate alternatives, so that I am able to control what goes into the end product. For example, these wraps contain 0 grams of sodium or sugars which can be helpful for anyone seeking low-sodium and/or low-sugar recipes. I like to make a batch of these and eat them throughout the week because they store well in the fridge and freezer, making them great for meal-prepping.

Do I need special equipment to make these tortillas?
I recommend a high-speed blender for a smooth batter and a non-stick pan for mess-free cooking. You do not need a non-stick pan if you are skilled with a cast iron pan, stainless steel pan, or other non-coated pans. Below is the exact equipment I used:

Tips on cooking the wraps

These wraps are simple to make, but are easy to mess up without the proper technique. Make sure to read the tips below to ensure they come out well.

• Use a high speed blender to ensure the batter does come out chunky.
• Use a non-stick skillet to make sure the wraps come off the pan easily.
• Because the batter is thick, you should spread the dough out with a spoon into a circular shape quickly.
• It is easiest to spread the batter on the pan when it is cool or barely heated.
• If the pan is already heated, spread the batter in firm strokes, adding more and more batter to build the round shape. Do not add all the batter immediately and spread because the batter will clump up.