Low carb wraps

[Drummer]

In my native South Yorkshire oatcakes were a staple, made on a bake stone. Long ago they used to be a long oval shape, but they changed to being round once frying pans became more common. They are made and stored in oats to dry them out, then heated up again, so perhaps the soggy ones were only partly processed.

 

[trophywench]

Yeah - but please factor in the fact that I think the taste of oats is disgusting. I'd be surprised if I was the only person who simply hates them, however you choose to coat them with other tastes, Just wrecks the taste of whatever you serve with them, for me.

 

[trophywench]

PS - why I'm saying Ah, maybe I'd like the chick pea ones - after all I like freshly made (any veg) bhajis using besen flour and have also made my own samosas but frankly they're a lot of work and very fiddly so much easier to cheat and use ready made filo - or just get them from the nearest Indian emporium - freshly heated in your own oven at home and produced with a flourish out of the oven to your guests. Bodge holes in a few of em with a skewer before bunging em in the oven and the delicious aroma will enhance the enjoyment!

 

[silentsquirrel]

I enjoy eating wraps and, like @Bruce Stephens mentioned, I get more filling for my buck (before I had diabetes, I used to hollow out rolls to get more filling in) but I find they vary greatly. An international supermarket has just opened in town and they sell tortillas from the Istanbul bakery which are really lovely. I also find the corn tortillas have a different flavour. They sometimes sell some really thin but huge wraps from, I think, Ukraine. I forget their name but they were great.
My advice to anyone who thinks that wraps taste like soggy cardboards is not to be put off by one bad wrap. Make them fresh so they are not soggy and try another type of wrap.
They are also pretty good toasted in a sandwich maker ... just avoid the lettuce as that is rarely good when heated.

I'm sure those supplied by the caterers would have been low quality and I probably could make much better ones myself if I wanted to. But I don't! Even though I am on insulin, I find my BGs and weight are best managed if I keep to lowish carb. I eat potatoes fairly frequently, and bread occasionally (Morrisons Spelt, Wheat and Rye is our favourite), and do not wish to reduce my consumtion of those. I am happy to never eat pasta again, and rice once in a blue moon, and have no desire to find a wrap that I like! I have never tried alternatives for rice (other than cauli) or noodles, as they seem so expensive, even when on offer. I'd rather stick to spuds! So I would eat the wrap filling on its own, or make it into a salad with a new potato or two. 🙂