Burritos are one of the favourite meals in our house but unfortunately the packaged ones from the supermarket are often full of not-so-nice additives and vegetable oils. These ones are really simple to make, they are a bit more fragile than the store brought ones but this also means that they are no where near as rubbery! This is a great meal for kids, they can put them together themselves and you can hide a whole lot of veggies in the mince... delicious and nutritious!
Prep time: 15mins
Cook time: 2mins (each burrito)
- 1 cup spelt flour (I use wholemeal)
- 1 Tbs olive oil
- 2 Tbs natural unsweetened yoghurt (if you don't want to use yoghurt add an extra Tbs of oil and 1 Tbs of water)
- 1/2 tsp sea salt
- 1 egg, lightly beaten
- Extra flour for rolling
- Mix together salt and flour.
- Make a well in the centre and add egg, yoghurt and oil.
- Mix with wooden spoon to form a soft dough.
- Kneed to ensure mixture is completely combined - add extra flour if too sticky.
- Divide into 8 golf-ball sized balls.
- Sprinkle flour on working surface and roll to approx 20cm diameter (they will be quite thin).
- Heat pan over medium (I use a cast-iron one).
- Place a wrap in pan and cook for one min (will bubble), flip and cook other side.
- Remove from pan and roll, cover with tinfoil to keep warm and moist (if you don't roll them while warm they have a tendency to crack).
- When ready to serve, unroll and fill with desired ingredients and roll back up.
- To make Burritos I use the Lasagna mince recipe, make a big batch, use some for burritos and save the rest for lasagna the next night.
- Add cheese, onion, tomato, lettuce, avocado, cucumber whatever your heart desires!
- Serve with some homemade garlic aioli
- Also makes a great pizza base - just add 2 tsp baking powder to mixture. Roll to about 7mm thick and bake at 180c for 15 mins or until cooked and slightly golden. Add your favourite cooked topping and then grill until cheese is melted and golden.