It's A Wrap!

You’ll be able to enjoy these brekkie and lunch wraps, even if you are gluten-intolerant!

BACON & SPINACH WRAPS

PREP + COOK TIME 50 MINUTES SERVES 4

Dairy-free, yeast-free, nut-free

cooking oil spray 

4 eggs 

4 rindless gluten-free bacon slices (260g) 

1 tablespoon dairy-free spread 

150g button mushrooms, sliced thinly 

60g baby spinach leaves 

2 tablespoons gluten-free barbecue sauce

GLUTEN-FREE WRAPS 

2 eggs 

1 cup (135g) gluten-free self-raising flour 

1/3 cup (50g) buckwheat flour 

1/3 cup (45g) gluten-free plain flour 

1/3 cup (50g) 100% corn cornflour 

1½ teaspoons table salt 

2/3 cup (160ml) soy milk 

2/3 cup (160ml) water

1 Make gluten-free wraps. 

2 Spray a medium frying pan with oil; cook eggs over medium heat until the whites are firm and the yolks are cooked to your liking. Transfer eggs to a plate; cover to keep warm. 

3 Cook bacon in the same pan until crisp; transfer to a plate lined with paper towel, cover to keep warm. Melt dairy-free spread in same heated pan; cook mushroom over medium heat for 5 minutes or until browned. 

4 Divide spinach, mushroom and bacon among 4 wraps (see tips for storing remaining wraps on page 72). Drizzle with barbecue sauce, then top with egg. Season. Roll wraps to serve.

GLUTEN-FREE WRAPS