Two words: Sonoma Wraps.
One of the very first gluten free purchased bread-type product (that I have experienced) that does not disintegrate in your hands, turn tough and leathery, or dry out.
Here I have used them for the famous pinwheel appetizers that are typically created with flour tortillas. For years, I have been envious of everyone enjoying those at parties.
These wraps are also fabulous for wrapped sandwiches and the answer to packing a sandwich for lunch or travel…that will remain INTACT. Actually, packing a wrap. (A friend just left for Europe with these in tow.)
This wrap, formulated with teff flour, is truly a gift to celiacs and those required to eat gluten free. From La Tortilla Factory in Santa Rosa, California: www.latortillafactory.com.
(By the way, I am in no way affiliated with this company; just totally thrilled with the product!)
8 ounces of cream cheese
½ cup sour cream
2 ounces can chopped green chiles, drained
2-4 ounces of olives, chopped and drained
½ cup pepper jack cheese, grated and packed
2 T. salsa, plus extra for dipping
1/2 cup green onion, chopped
1 cup fresh spinach, chopped
1 package Sonoma gluten free and wheat free wraps
Mix all ingredients together and refrigerate. Heat wraps according to mfg. directions; 30 seconds in microwave per side. Allow to come to room temperature.
Spread mixture evenly over wrap and all the way to the edges of the wrap. Add the other ingredients to each wrap and roll up tightly. Skewer each with toothpick if desired (not necessary). Wrap up in a moist tea towel and refrigerate until ready to slice. When ready to serve, slice each tube into five pieces. I did not use the end slices.
Use extra salsa for dipping sauce. Enjoy!
Makes: 24-30 appetizer pinwheels.
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