Grain Free Soft Tapioca Wraps

Grain Free Soft Tapioca Wraps 

Prep Time: 20 mins 

Cook Time: 15 mins 

Total Time: 30 mins 

Servings: 6 - 8 wraps 

Ingredients: 

• 7 ounces low-moisture part-skim mozzarella cheese, grated (pre-grated cheese works best)

• 2 ounces Parmigiano-Reggiano cheese, grated (pre-grated cheese works best)

• 1 (50 g (weighed out of shell)) egg, at room temperature

• ¼ teaspoon kosher salt

• 3 tablespoons (42 g) canola oil

• 2 ½ cups (300 g) tapioca starch/flour, plus more for sprinkling (See Recipe Notes)

• 4 fluid ounces milk, (up to 2 fluid ounces more)

Method: 

Make dough

1. Add all ingredients (except milk) to a food processor.

2. Pour in ¼ cup milk, process 2 min.

3. Slowly add more milk (total ½–¾ cup) until dough comes together.

4. Process 1 more min. Dough should be thick but not dry.

Chill

1. Divide dough into 2 portions, wrap in plastic, and chill at least 30 min (up to 5 days).

Shape wraps

1. Dust surface with tapioca flour. Work with 1 piece at a time, divide into 4 equal pieces.

2. Roll each into a 7-inch circle (use a cutter if you want perfect rounds).

Cook

1. Heat skillet (cast iron medium, non-stick low).

2. Cook each wrap ~45 sec until bottom lifts easily, flip, press, and cook ~30 sec more.

3. Keep cooked wraps under a damp towel.

Finish & store

1. Repeat with all dough (makes ~9 wraps).

2. Serve warm, or store wrapped in the fridge (1 week) or freezer (longer).

3. Reheat in a hot skillet for 30 sec to soften.