beetroot spelt wraps
Soft, flexible wraps made with wholegrain spelt, olive oil and beetroot for a naturally brilliant pink colour. They’re easy to roll, hold up well in a lunchbox and make a reliable complex carb base for whatever fillings your kid already likes. Make a batch, freeze them with baking paper in between, then pull out what you need for quick breakfasts, lunches or after-school snacks.
Makes approximately 12 wraps.
- 2 cups plain flour
- 1 cup wholegrain spelt flour
- 1 tsp baking powder
- 1 tsp salt
- ⅓ cup olive oil
- 150 g plain cooked beetroot, drained and patted dry
- ½ cup hot water
Add the plain flour, wholegrain spelt flour, baking powder and salt to a large bowl and mix well.
Add the beetroot and hot water to a blender and blend until completely smooth.
Pour the beetroot mixture and olive oil into the flour. Stir until a shaggy dough forms.
Knead for 2–3 minutes, until the dough feels smooth and soft. If it feels dry or difficult to bring together, add hot water 1 tablespoon at a time. If it feels genuinely sticky, knead in a little extra plain flour.
Cover the dough and leave it to rest for 20–30 minutes. Don’t skip this bit — resting makes the wraps much easier to roll thinly.
Divide the dough into approximately 12 equal balls.
On a lightly floured surface, roll each ball into a very thin circle. They don’t need to be perfectly round.
Heat a dry frying pan until very hot. Cook each wrap for 30–60 seconds per side, until it starts to bubble and develops a few light brown spots. Don’t overcook them or they’ll become stiff rather than soft and foldable.
Stack the wraps immediately under a clean tea towel as you cook them. The trapped steam helps keep them soft.
Tips
- If the dough feels dry, the wraps will crack later — add hot water a tablespoon at a time.
- Dough rolled too thick = stiff wraps. Roll thinner than you think :)
- Keep them covered under a tea towel after cooking or they dry out fast.
- Turn them into a proper lunchbox main by adding protein (egg, chicken, tofu, hummus, cheese) and healthy fats (olive oil, avocado, tahini).
- Soft and flexible enough to roll around kid-friendly fillings
- Freezer-friendly, so you can make a batch once and use them for weeks
- Wholegrain spelt adds more substance than a standard white wrap
- Beetroot gives them that brilliant colour without changing the familiar wrap format
- Easy to pair with whatever protein and fillings your kid already eats
Cool completely and store in an airtight container in the fridge. Warm briefly before filling if they’ve firmed up.
Cool completely, place baking paper between the wraps and freeze in a bag or airtight container. Thaw at room temperature, or warm briefly in a dry frying pan or microwave until soft and flexible again. For lunchboxes, fill once cooled and pack cold in an insulated lunchbox with an ice pack.
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