This is probably the best wrap recipe I've come up with. You're going to love it and they're so easy to make. They freeze well for future use, are great in lunches (made the night before even) and my kids are gaga over them.
1 Tbsp. Psyllium husk
1 tsp. xanthum gum
1 tsp. citric acid
4 Tbsp. margarine
3 cups of Frankie's All Purpose Gluten Free Flour
1 cup of water
Method: Preheat over medium heat a dry skillet pan. Combine all dry ingredients in stand mixer and mix together. Add remaining ingredients and combine until well blended. Dough should be damp to the touch, but not overly sticky.
Separate into 8 equal parts and lightly roll into balls. Cover with towel. Take one ball at a time and roll out onto a lightly floured piece of parchment paper approximately 12 inches in diameter. With a well floured rolling pin, roll evenly and as thinly as you can. Each ball should cover roughly 10 -12 inches of the parchment paper. Cut the dough into a 10-12 inch circle.
Lift the parchment paper and dough and place in one hand. With the other hand remove the parchment paper from the dough and place dough into other hand. Lay dough into pre-heated skillet pan and cook on both sides for approximately 60 seconds each side (you'll know when it's time to flip it when the dough gets bubbles in it). Don't over cook the dough as this will make it tough and crispy. Having too thick of a wrap will mean that it will be tough. When cooked cover with a clean tea towel. Repeat with the remaining balls of dough. Freeze when cool, or use right away.
Hint: When I make these, I'll get into a routine and have one in the pan cooking and I'll be rolling the next ball out. when I'm just about done my rolling, I flip the one in the pan and finish my rolling. Then it's a quick switch with the dough in the pan and I repeat the process. This recipe can be doubled or even tripled easily. If you reuse the dough that you've cut off it will become tough the more you roll/work it.