We are so excited about Don Poncho's Gluten Free Tortillas! These tortillas are exactly like traditional flour tortillas. In testing this product, we found that there are a few ‘tricks’ to getting it just right. In this class we will show you, step by step, how to prepare perfect, incredible gluten-free wraps perfect for breakfast, lunch or dinner.

Techniques & Tips You Will Learn in this Class Heating the wraps Placement of ingredients Rolling the wraps Rolling in foil

Equipment you will need: 1 large non-stick skillet 1 medium skillet Rubber spatulas Large spoons Foil

Don Poncho Gluten Free Tortillas can be ordered through the Gluten Free Mall online at www.glutenfreemall.com. DO NOT FREEZE THEM. Store them in your refrigerator. They will keep wonderfully for many months. Freezing will cause them to crack and become unusable.

Beef and Bean Wraps

Ingredients (You can add or substitute any ingredient you prefer)

• 1 pound ground beef
• 1 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1 clove garlic, minced
• 1/4 onion, chopped
• 1 teaspoon salt
• 1 cup gf refried beans
• 1/2 cup grated cheddar cheese
• Gf gf salsa
• Gf sour cream
• 1 avocado, peeled and sliced
• 4 gf flour tortillas

*Spanish rice, optional
*Sauteed corn and red peppers, optional

(If using Spanish rice and sautéed corn, make them before beginning your wraps. You can reheat them just before using in a microwave. Directions for Spanish Rice are included in South of the Border Chicken Wrap recipe below.)

Step 1. Heat a medium skillet over medium-high heat. Add ground beef and brown. Add chili powder, cumin, garlic, onion and salt and cook and stir until onion is just soft. Add 1/4 cup water and reduce heat to a simmer. Simmer for 10 minutes; remove from heat.
Step 2. Heat re-fried beans.
Step 3. Have all the ingredients prepared and in separate bowls on a work surface.
Step 4. Cut as many pieces of foil as wraps that you will make. They should be square in shape and about 12"x12".
Step 5. Heat a separate non-stick skillet over high heat. When hot, add wraps, one at a time for about 1-2 minutes per side, until they begin to brown but are still soft.
Step 6. Place a square of foil on a work surface and a heated tortilla on top of the foil square. Spread a layer of re-fried beans on tortilla about an inch from the edges. Spread a layer of rice (if using) then beef in a 1-1/2" strip horizontally across tortilla, a little below center of tortilla. Top the beef with the remaining ingredients.
Step 7. Fold the near side of the tortilla over the filling. Tuck both sides in towards the center and finish rolling tortilla away from you until it is completely wrapped up.
Step 8. Pull the wrap towards you and wrap it in the same fashion in the foil. This will not only keep the wrap warm, but will contain any mess as you eat. To eat, simply tear foil away as you eat. We can taste no difference between these wraps and the wheat variety. They are soft, easy to roll and can be reheated in the foil in an oven.

More great wrap recipes:

Chicken Caesar Wraps

Ingredients

• 4 gf flour wraps
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 garlic clove, minced
• Salt & freshly ground pepper
• 2 chicken breasts, boneless,skinless & cut into thin strips
• 2 romaine lettuce leaves, washed & dried
• 1/2 cup grated parmesan cheese
• For caesar dressing:
• 2 garlic cloves
• 1/4 teaspoon salt
• 1 teaspoon lemon juice
• 1/2 teaspoon worcestershire sauce
• Salt and freshly ground pepper to taste
• 1/4 cup olive oil

Directions

Heat a medium-heavy skillet over medium-high heat. When hot, add oil and butter. When butter has melted, add chicken pieces and garlic. Cook chicken, tossing until browned all over; season with salt and pepper. When done, remove to a plate.

Place garlic cloves on a cutting board and add salt. With the side of a knife, crush garlic and salt together to make a paste.

Transfer to a small bowl and add lemon juice and worcestershire sauce. Add oil in a steady stream, whisking constantly. Season to taste with salt and pepper.

Heat a separate non-stick skillet over high heat. When hot, add wraps, one at a time, for about 1-2 minutes per side, until they begin to brown but are still soft.

To assemble:

Tear a piece of lettuce so that it fits horizontally across tortilla. Place chicken strips on top of lettuce in a horizontal line, about 4 pieces should fit. Sprinkle chicken with dressing and evenly top with about 1/8 cup of parmesan. Roll wrap horizontally away from you.

With a sharp knife, cut into 1-1/2" pieces. Secure each piece with a toothpick. Serve immediately.

South of the Border Chicken Wraps

Ingredients

• 4 gf flour wraps
• 2 Tablespoons vegetable oil
• 2 chicken breasts, boneless, skinless and cut into thin strips
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• Gf sour cream
• Gf salsa
• 1 Tablespoon vegetable oil
• 1 cup black beans, rinsed and drained
• 1/2 cup chopped onions
• 1/2 cup frozen corn
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1-1/2 cups Spanish rice
• 1 avocado, sliced
• 4 cilantro sprigs
• For Spanish rice:
• 2 cups gf chicken stock
• 1 cup long grain rice
• 1 garlic clove, cut in half, lengthwise
• 1 Tablespoon vegetable oil
• 1/4 cup salsa
• Salt to taste

Directions

For Spanish rice:

Add oil to a medium saucepan over medium heat. Add garlic halves and saute until fragrant and golden. Remove garlic and add rice to pan. Stir until rice is opaque. Add chicken broth, salsa and salt to taste. Reduce heat to simmer, cover and cook for 25 minutes.

Heat a medium skillet over medium-high heat and add oil. When hot, add chicken, chili powder and salt. Stir and toss until chicken is done, about 5-6 minutes. Remove from pan.

Add 1 tablespoon oil to same pan and heat over medium heat. Add onions, corn, beans, chili powder and salt. Saute and stir for about 4-5 minutes. Remove from heat.

Heat a separate non-stick skillet over high heat. When hot, add wraps, one at a time for about 1-2 minutes per side, until they begin to brown but are still soft.

To assemble: Place a tortilla on a work surface. Spread a layer of sour cream on tortilla. Place rice in a 1-1/2" strip horizontally across tortilla, a little below center of tortilla. Top rice with a layer of chicken, then a layer of bean mixture, a cilantro sprig, 2 avocado slices and finish with a dolop of salsa.

Roll wrap horizontally away from you so that filling is covered. Tuck both sides in towards center and finish rolling tortilla away from you until it is completely wrapped up.

Teriyaki Steak Wraps

Ingredients

• 3 Tablespoons sake
• 3 Tablespoons mirin
• 3 Tablespoons gf soy sauce
• 1 Tablespoon vegetable oil
• 1/2 pound tender beef, cut into strips
• 1 Tablespoon vegetable oil
• 1 cup broccoli, cut into 1" pieces
• 1 cup asparagus or green beans, cut into
• 1" pieces
• 1 red bell pepper, cut into strips
• 1/2 onion, cut into strips
• 2 cups cooked rice
• 1 Tablespoon toasted sesame seeds

Directions

In a small bowl, combine sake, mirin and soy sauce to make a teriyaki sauce.

Heat a large heavy skillet over high heat and add oil. When hot, add beef and toss and cook until almost browned. Add 1/2 of the teriyaki sauce, tossing to coat. Remove from skillet.

Add remaining oil and adjust heat to medium-high. Add vegetables tossing continuously. Add remaining teriyaki sauce and cook until vegetables are just tender, Remove from pan.

Heat a separate non-stick skillet over high heat. When hot, add wraps, one at a time for about 1-2 minutes per side, until they begin to brown but are still soft.

To assemble: Place a tortilla on a work surface. Place rice in a 1-1/2" strip horizontally across tortilla, a little below center of tortilla. Top rice with a layer of beef, then a layer of vegetable mixture. Sprinkle with sesame seeds.

Roll wrap horizontally away from you so that filling is covered. Tuck both sides in towards

South of the Border Shrimp Wraps

Ingredients

• 4 gf flour wraps
• 2 Tablespoons vegetable oil
• 1/2 pound medium shrimp, shelled & deveined
• 1/2 lime
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• Gf sour cream
• Gf salsa
• 1 Tablespoon vegetable oil
• 1 cup black beans, rinsed and drained
• 1/2 cup frozen corn
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1-1/2 cups spanish rice
• For spanish rice:
• 2 cups gf chicken stock
• 1 cup long grain rice
• 1 garlic clove, cut in half, lengthwise
• 1 Tablespoon vegetable oil
• 1/4 cup salsa
• Salt to taste
• 6 green onions, chopped

Directions

For spanish rice:

Add oil to a medium saucepan over medium heat. Add garlic halves and saute until fragrant and golden. Remove garlic and add rice to pan. Stir until rice is opaque. Add chicken broth, salsa and salt to taste. Reduce heat to simmer, cover and cook for 25 minutes.

Heat a medium skillet over medium-high heat and add oil. When hot, add shrimp, chili powder, salt and the juice of 1/2 lime. Stir and toss until shrimp are pink, about 2-3 minutes. Remove from pan.

Add 1 tablespoon oil to same pan and heat over medium heat. Add green onions, corn, beans, chili powder and salt. Saute and stir for about 4-5 minutes. Remove from heat.

Heat a separate non-stick skillet over high heat. When hot, add wraps, one at a time for about 1-2 minutes per side, until they begin to brown but are still soft.

To assemble: Place a tortilla on a work surface. Spread a layer of sour cream on tortilla. Place rice in a 1-1/2" strip horizontally across tortilla, a little below center of tortilla. Top rice with a layer of shrimp, then a layer of bean mixture and finish with a dolop of salsa.

Roll wrap horizontally away from you so that filling is covered. Tuck both sides in towards center and finish rolling tortilla away from you until it is completely wrapped up.

- Glutenfreeda