It’s a Wrap!

Get it?

Okay, so I may have some crazy corny jokes, but there is no joke about these these jalapeno cheddar tortillas!

You are a spicy kind of girl. You love things to have a little extra kick (not too hot though!). However, you partner on the other hand loves things super extra extremely hot. Does this sound familiar? Okay, so I may have exaggerated a teeny weeny bit, but some days this is how it is in my world. I usually have to always place a bottle of hot sauce out for dinner (depending on what it is) for John.

I honestly do try to spice things up a little bit, in the kitchen of course! (Get your mind out of the gutter!) 😀

When I was in college they had these amazing tortillas for wraps they were a cheddar jalapeno tortilla. They were fabulous. SO, naturally after I graduated I tracked them down in the grocery store and have been buying them by the hundreds. However, since committing to a largely gluten free diet I have had to cut out these amazing and scrumptious flour tortillas that were practically my life! Yes, it was hard, devastating and tragic (insert any other disastrous word you choose).

The bright side about this traumatic situation that I had to face (dramatic much?) is that I was able to make my own! YES MY OWN! No fillers, additives, artificial flavors, blah, blah, blah you name it! Just fresh and simple ingredients, which I am perfectly okay with!

 Gluten Free Jalapeno Cheddar Tortillas

1 small can of chopped Jalapenos or 3 Tbsp of jarred Jalapenos Chopped in chopper
1 cup Shredded Sharp Cheddar
1 cup Warm Water (warm water from tap is fine)
2 Tbsp Coconut Oil (melted)
1/2 tsp Salt (I use Pink Himalayan Salt)
1 1/2 cups Brown Rice Flour
2/3 cup Tapioca Starch
1 tsp Xanthan Gum

Mix together your jalapenos, cheese, water, coconut oil and salt. Gradually add your brown rice flour, tapioca starch and xanthan gum.

You will need to knead your dough on a piece of parchment paper. I would also have a finger bowl of water near as the dough can get dry. Cut dough in half 3 times. Meaning cut dough in half. Then cut those two in half and then those in half. You should have 8 equal size dough balls. Take your fingers and drizzle each with a little bit of water and let rest for about 5 – 10 minutes.

If you have a tortilla press you can use it now, otherwise flatten with your fingers as flat as you can get about 8 inches. Let tortillas rest for a minute after pressing and heat up a nonstick dry pan. Make sure it HOT. Lay a tortilla down and let it sit for about 1 minute. This will only take about 1 minute (more for the first couple). The side will be done when brown bubbles start to form. Flip and let set for another minute. DO this to all 8 tortillas. Let cool completely and store in air-tight container, or serve as soft tacos, burritos or wraps!

SO YUMMY!

We will often do breakfast burritos with some hash browns, egg, bacon, cheese avocado and of course he smothers it in hot sauce, but these wraps make the most delicious breakfast burritos! These jalapeno cheddar tortillas are by far so delicious and can be added to just about anything! We will often make lunch meat wraps with turkey or chicken, spinach or lettuce, cheese, bacon and ranch for lunches and dinners with them too and they are just delicious!

You can also lay them over the wire racks in your oven on broil for about 2 minutes to create hard shell tacos! They also make great burrito bowl if you have the oven mold too! There are so many things you can do with these jalapeno cheddar tortillas and they are so easy to make that we make them weekly so that we can enjoy them.

What is your favorite thing to do with wraps/tortillas?

Don’t forget to follow on Instagram, Twitter, Pinterest and like my page on Facebook to stay up to date on posts and recipes! You can also sign up for emails that come right to you with some awesome kitchen hacks from my kitchen to your as well as a sneak peek into what is to come!

Have a great and blessed week!

Deliciously,
Gabby

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