I was very excited when I found these gluten free wraps. I thought I was going to have to give up wraps to eat gluten free. That changed when I got these. For a few days I left them in the freezer just happy that I COULD have wraps if I wanted to. Finally I got them out and threw together some version gone astray of Ree’s wrap recipe.

 

 

I got out a piece of cream cheese and put it in a bowl to soften.

 

 

then headed to the garden for a handful of parsley.

 

 

Chopped it up with one of my new knifes. Yes, I got some new knives. Thanks Ellen!

 

 

Toss the chopped parsley in the bowl.

 

 

Then I ran back to the garden for a few onion tops.

 

 

Chopped them up

 

 

and added them to the bowl.

 

 

juice of half of a lemon.

 

 

Then I mixed it together and think a larger bowl would’ve been better.

 

 

If you have one of those julienner things use it, if not you can just chop you carrots real thin with a knife like I did. 

 

 

a few red bell pepper slices,

 

 

a few orange bell pepper slices,

 

 

a few yellow bell pepper slices,

 

 

and a few green bell pepper slices.

 

 

Then get one of the wraps. If you dawdle as much as I do and you’d kept your wraps in the freezer they’d be thawed and then some by now.

 

 

Scoop out some cream cheese spread

 

 

and spread it around.

 

 

put some lettuce on,

 

 

a few carrots, some yellow peppers,

 

 

red peppers,

 

 

a few orange peppers, green peppers,

 

 

and a few slices of ham.

 

 

Then roll it up.

 

 

 

This is the sad part,

 

 

I started to cut then and it all cracked!

It was like there was no gluten  to help it hang together.

 

 

So they were more like 3 sided crumbly sandwiches.

 

 

They tasted all right though.

 

 

I think next time I will try using these gluten free wraps as quesadillas maybe cheese will hold it all together.

 

 

Crumbly Gluten Free Wraps

 

ingredients

• Udi gluten free wraps
• 8oz cream cheese
• 1/4 cup chopped parsley
• 1 tablespoon chopped onion tops
• juice of half of a lemon
• salt and pepper to taste
• 1/4 yellow bell pepper julienned
• 1/4 orange bell pepper julienned
• 1/4 red bell pepper julienned
• 1/4 green bell pepper julienned
• lettuce leaves
• lunch meat slices

 

In a bowl, mix cream cheese, parsley,  onions, and lemon juice.

Spread cream cheese spread on wrap, layer on vegetables and lunch meat. Roll up and slice. Serve right away or make ahead. They don’t get any more crumbly sitting in the fridge.