Wrap & Roll

Are you discouraged with gluten free bread and have turned to alternative options for making a sandwich, etc? A must try are the La Tortilla Teff Wraps. They last a fairly long time in the refrigerator and have the best texture of all the gluten free wraps on the market. For a while I bought the Food for Life brand because it was all I could find, and they were difficult to work with. However, the La Tortilla wraps do not tear when you roll them and do well eaten heated or chilled. Not only can you use a tortilla for the obvious breakfast or lunch burrito, or fajitas, these wraps are great for so much more. Here are some suggestions to add some variety to your routine:

lunch meat roll up * a thin crust pizza * quesadillas * homemade tortilla chips

I even decided to make Philly Cheese Steak wraps.

Ingredients
1 lb beef flank steak
1 Tbsp olive oil
1 cup red or green pepper strips
1 medium onion, cut into slices
1 tsp parsley
1 tsp basil
1 tsp salt
1 tsp pepper
1/2 tsp garlic
14 oz beef broth
1/2 cup mayo
4 tsp prepared horseradish
sliced provolone cheese
GF tortillas (I suggest La Tortilla Teff wraps)

Directions
1. Brown meat in oil over medium heat.
2. In crockpot combine the broth, peppers, onions, and seasoning.
3. Add meat to crockpot.
4. Cover and cook on low for 5-10 depending on your crockpot.
5. Transfer meat to cutting board and cut into small short slices.
6. In a small bowl combine mayo and horseradish. Spread onto a warm tortilla.
7. Arrange meat along center, top with 2 slices of cheese, and roll up tightly.

We prepared our wraps and sat down for dinner, and my husband was first to take a bite. The look on his face was deceiving because I thought he was going to give me an A for effort, which meant it didn't really taste good. I was wrong! He said the flavor was spot on, the meat was juicy, and overall it was fabulous. I was so glad to hear that. My one suggestion is to not only slice the meat but also make sure they are short bite size slices. I had made long skinny slices and so we ended up eating these more like an enchilada, cutting them with a knife and fork. Even so, this was delicious!

Recipe tweaked from Low-Carb Slow Cooker Recipes p140