⏱ Prep time: 20 min
🔥 Cook time: 5–8 min
🍽 Servings: 2–4 wraps
🌾 Gluten-free • 🌱 Vegetarian
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This gluten-free veggie and egg wrap is a simple, quick, and balanced meal. Perfect for lunch or a light dinner, it combines fresh ingredients with an easy preparation that can be adapted to your taste.
A great way to use everyday vegetables while keeping things nutritious and satisfying.
This recipe is made with our Cannelle gluten-free all-purpose flour, and our tapioca starch (optional), for soft and easy-to-fill wraps.
INGREDIENTS
Wraps
120 g Cannelle gluten-free all-purpose flour
1 tbsp Cannelle tapioca starch (optional – for softer, more flexible wraps)
150 ml water
1 tbsp oil
pinch of salt
Filling
2 eggs
1/2 bell pepper, sliced
1/2 zucchini, thinly sliced
1/2 onion, sliced
salt and pepper
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INSTRUCTIONS
1. Make the wrap dough
In a bowl, mix the Cannelle gluten-free all-purpose flour, water, oil, salt, and tapioca starch (if using) until a soft dough forms.
2. Shape the wraps
Divide the dough into portions and roll out thin circles.
3. Cook the wraps
Cook each wrap in a hot pan for 1–2 minutes per side.
Keep them covered with a clean towel to maintain flexibility.
4. Cook the vegetables
Sauté the vegetables in a pan with a little oil until tender.
5. Cook the eggs
Cook the eggs (scrambled or fried, depending on preference).
6. Assemble
Fill the wraps with the vegetables and eggs.
7. Serve
Roll tightly and serve immediately.
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CANNELLE TIP
– Lightly cook or drain the vegetables to prevent excess moisture in the wrap.
– Keep the cooked wraps covered with a clean towel to maintain softness.
– Place drier ingredients first when assembling to avoid soggy wraps.
– Let the wrap rest for 1–2 minutes after rolling before slicing for better structure.