Looking for ready-made Panda Wraps? Click here.
Per 100g, prepared and baked as per the instructions above:
315.1 kj / 75.3 kCal // Protein: 2.3g // Carbohydrate: 2.4g (of which total sugar: 2.3g) // Fat: 1.4g (of which saturates: 1.3g) // Fibre: 20.5g // Salt: 0.86g (Sodium: 336.7mg)
Our typical wraps weigh 55g - we get three wraps out of this batch.
60g Panda Flour®
Seasoning to taste e.g. salt, garlic powder, herbs
Preheat the oven to 190°C.
Mix all of the ingredients together by hand or with a spatula, then knead by hand for a couple of minutes.
Allow the dough to rest for 5-10 minutes.
Roll a piece of dough (we use 90g) between two sheets of siliconized baking paper (i.e. the box needs to say "baking paper" on it, not just greaseproof) or if you have a tortilla press, this can be used too (you'll still need the baking paper).
Remove one of the sheets and place the wraps on an oven tray, still on the second sheet of greaseproof paper.
Bake for 6-8 minutes. Allow the wraps to cool before removing them from the paper.
Once cooked, the wraps can be frozen - we recommend freezing them between sheets of greaseproof paper to easily remove one at a time. Otherwise, store the wraps in the fridge and use within 4 days.