Advertisement

Saint Patrick's Day Arugula Wrap

March 17, 2019 12:05 PM

Ingredients:

3/4 cup garbanzo bean flour

Advertisement – Content Continues Below

1/2 cup tapioca starch 

1 cup loosely packed fresh baby arugula or fresh baby spinach

2 tablespoons pure maple syrup

1/2 teaspoon Himalayan salt or to taste

1 1/4 cup water

Directions:

  1. Place all ingredients in a blender and blend until smooth. 
  2. Rub a non stick pan with 1 tablespoon of extra virgin olive oil.
  3. Place the pan over low heat. Pour about 1/3 cup of batter in pan and gently swirl until the bottom of the pan is evenly covered with batter.
  4. Cook for 2-3 minutes then flip tortilla and cook for an additional 1-2 minutes. Remove from pan and serve.

*Quick Tip: Store tortillas, after they have cooled,  in a good storage bag in the freezer. You can freeze tortillas for up to two months. Thaw at room temperature, you may also warm them gently in a pan before enjoying.*

 

Amy Rota-Poulin Copyright 2019. Author of Cooking Gluten Free With Amy. Enjoy!! For more gluten free recipes please visit:

Facebook: Cook Gluten Free With Amy 

https://m.facebook.com/pages/category/Author/Cook-Gluten-Free-With-Amy-146394436394/

Instagram: @glutenfreewithamy


--

Warmest Regards & Happy Cooking,

 

 

 

Amy

Amy Rota-Poulin

Author of "Cooking Gluten Free With Amy"

Cooking Show Host

President of The Saratoga Springs & Glens Falls Regional Celiac Support Group

National Foundation for Celiac Awareness Affiliate

www.glutenfreewithamy.com

 

YouTube

Facebook!

Twitter!

Instagram!

Credits

Muneib Chater

Copyright 2019 WNYT-TV LLC, a Hubbard Broadcasting Company. All rights reserved

Advertisement
Relay Media Amp
Advertisement
Advertisement
Ceremony welcomes new commander of National Guard Brigade

Hot Chicago weekend off to violent start, with 19 shot

Police: Glens Falls man arrested for DWI

Indian Ladder Trail reopens

Saratoga Queen Marylou Whitney remembered at opening of new 'Women in Racing' exhibit

Advertisement