July 12, 2013 | Posted in:Dinner, Gluten-Free, Lunch

Members of the gluten-free community get the crap end of the stick sometimes.

At Publix in Florida, they sell Goodbye Gluten wraps (not vegan, so I don’t eat them, but he enjoys them.)  Here in Mississippi, Matt and I spend quite a good chunk of time searching for gluten-free wraps at our local grocery store. We were really disappointed when we didn’t end up finding what we were looking for.

You know, sometimes, people in the GF community don’t feel like spending hours in the kitchen creating things that “normal” people find 20 varieties of in the grocery store, like GF wraps. If I’m feeling especially lazy that day, shouldn’t I have at least one option that I can just fall back on? It’s very frustrating sometimes.

With this recipe, we ended up settling with Corn Tortillas. It wasn’t exactly what I was looking for, as I wanted something bigger and with a more flour-y taste, but at least we had something.


Despite the initial dilemma, these ended up tasting amazing. It tasted like sweet, sweet summer! The flavors blended nicely. These would be perfect for a picnic lunch, or perhaps a light dinner.


Gluten-Free Balsamic Veggie Wrap

Prep Time: 15 minutes

Cook Time: 5-10 minutes

Yield: 2-4 servings


Wrap Ingredients:

  • 1 package of your favorite tortillas
  • 1 avocado
  • 1 peach
  • 1/4 cup red onion, diced
  • 1/4 cup grape tomatos, quartered
  • 1/2 cup edamame
  • 1 handful of natural almonds, halved
  • 1 handful of kale, chopped
  • vegan cream cheese (optional)


Dressing Ingredients:

  • 2 tbs olive oil
  • 2 tbs balsamic glaze
  • 1 tsp Dijon mustard
  • 1 tsp agave nectar
  • 1 tsp garlic powder
  • 1/2 tsp salt


STEP 1: Begin by boiling your edamame. No exact measurements here. I just boiled some water and threw a couple handfuls of edamame in there. Boil for 3 minutes, drain, and set aside.



STEP 2: Cut up all your fruits, veggies, and nuts!



STEP 3: Create your balsamic glaze and whisk it up!


STEP 4: If you’re using corn tortillas like I did, start a non-greased skillet on the stove with medium-high heat. Throw on your corn tortilla for 10 seconds on the first side, flip, and 5 seconds on the second side. Don’t get cocky with this or you’re tortilla will get burnt!

But don’t worry, there’s 50 more tortillas in the bag anyway, so play around with it and see what works for you and your stove.

Quick as a snake, swift as a deer.

Quick as a snake, swift as a deer.



Good tortilla!


BAD tortilla!

BAD tortilla!


STEP 4: Begin building your masterpiece! If you’re looking for a more wholesome wrap, leave off the cream cheese. However, if you don’t mind splurging a bit, the cream cheese is an lovely addition.


Without cream cheese:








With cream cheese:


Double Trouble! (glued with cream cheese)

Double Trouble! (glued with cream cheese)









If you love the pet pics, here’s one I got while I was making my wraps. This is Nala, my roommates’ Rottweiler puppy. It’s so difficult to get a picture of this fiesty, wiggly girl, but here she is!


“I can’t have a wrap?” 🙁



Happy cooking!