Wrapioca 3 Ways

What’s shaped like a tortilla but gluten-free and Paleo-friendly? Wrapioca! Made from Brazilian tapioca, a bag of mix will transform any meal, and we’ve whipped up three ideas. Eggs, mushrooms, and asparagus power up breakfast, chicken and veggies with bold turmeric sauce satisfy for dinner, and we know you’ll flip for our berry dessert crepe with decadent melted chocolate.

Egg, Mushroom and Asparagus Wrap

Yield: 4 servings
Active Time: 15 minutes
Total Time: 20 minutes

Ingredients:
2 tablespoons ghee, divided
2 cups cremini mushrooms, sliced
10 asparagus spears, blanched, trimmed, and cut into 1-inch pieces
1 garlic clove, grated
Sea salt
Ground black pepper
5 eggs, beaten
1 (14-ounce) bag Wrapioca Tapioca Wrap Flour

Instructions:

Make the filling:
Add 1 tablespoon ghee to a large nonstick skillet over medium heat. When melted, add mushrooms; sauté until tender and browned in spots. Add asparagus and grated garlic; stir to combine and sprinkle with salt and pepper.

Add eggs and remaining 1 tablespoon ghee to a small nonstick skillet. Turn heat to medium-low and soft-scramble eggs, stirring gently with a wooden spoon, until just set. Season with salt and pepper.

Make the wraps:
Add ¾ cup wrapioca mix to a small nonstick skillet set over medium heat. Spread mix evenly to about 6-inches in diameter and heat until wrap comes together and you can easily flip it, about 1 minute. Set on a plate and top with one quarter of the eggs and vegetables; fold. Repeat to make 3 additional wraps.

Chicken With Vegetables and Turmeric Sauce

Yield: 4 servings
Active Time: 15 minutes
Total Time: 20 minutes

Ingredients:

For the turmeric sauce:
1 small shallot, coarsely chopped
1 jalapeño, seeds removed, chopped
1 teaspoon ground turmeric
Juice and zest of 1 lime
1 cup loosely packed parsley leaves
1 teaspoon sea salt
½ teaspoon garlic powder
½ cup extra virgin olive oil

For the filling:
1 tablespoon ghee
1 small yellow onion, diced
1 green bell pepper, diced
1 ear of corn, kernels removed
1 cooked chicken breast, cubed (about 1 cup)
Sea salt
Ground black pepper

1 (14-ounce) bag Wrapioca Tapioca Wrap Flour

Instructions:

Make the turmeric sauce:
Add sauce ingredients to a food processor and purée until blended.

Make the filling:
Add ghee to a large nonstick skillet over medium heat. When melted, add onion and bell peppers. Sauté 5 minutes, or until onions are soft. Toss in corn, chicken, salt, pepper and 2 tablespoons turmeric sauce; sauté for 1 minute.

Make the wraps:
Add ¾ cup wrapioca mix to a small nonstick skillet set over medium heat. Spread mix evenly to about 6-inches in diameter and heat until wrap comes together and you can easily flip it, about 1 minute. Set on a plate and top with one quarter of the vegetables and a drizzle of turmeric sauce. Repeat to make 3 additional wraps.

Crepe With Berry Compote and Chocolate Sauce

Yield: 4 servings
Active Time: 15 minutes
Total Time: 20 minutes

Ingredients:

For the chocolate sauce:
¼ cup coconut oil, melted
2 tablespoons honey
3 tablespoons cacao powder
1 teaspoon vanilla extract
¼ teaspoon sea salt

For the compote:
1 cup sliced strawberries
1 cup blueberries
1 tablespoon honey
Zest and juice of 1 lemon
½ teaspoon sea salt

1 (14-ounce) bag Wrapioca Tapioca Wrap Flour

Coconut whipped cream, for serving (optional)

Instructions:

Make the chocolate sauce:
Whisk all ingredients in a small bowl until smooth.

Make the compote:
Add all ingredients to a small saucepan set over medium heat. Cook until fruit breaks down, about 3 to 4 minutes. Let cool while you make the wraps.

Make the wraps:
Add ¾ cup wrapioca mix to a small nonstick skillet set over medium heat. Spread mix evenly to about 6-inches in diameter and heat until wrap comes together and you can easily flip it, about 1 minute. Set on a plate and top with fruit and whipped coconut cream (if using). Roll and drizzle with chocolate sauce. Repeat to make 3 additional wraps.

Recipe by: Angela Gaines