Tomato Wraps

These red wraps make fantastic sandwiches, and can be rolled up with bright salads or spread with creamy cheeses.

Serves: 5Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 5


  • 2 cups all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 Tbsp. vegetable shortening
  • 1 tsp. Italian seasoning
  • 1⁄4 tsp. garlic powder
  • 2 Tbsp. tomato paste


  • In a large bowl, combine flour, salt, and baking powder. Cut in shortening to a crumb consistency. In a small bowl mix together Italian seasoning, garlic powder, tomato paste, and 1⁄4 cup water. Stir wet mixture into dry, adding extra water as needed to hold dough together. Knead until smooth, about 2 to 3 minutes. Rest 5 minutes.
  • Turn dough out onto a floured work surface, divide dough into 5 equal portions, and roll into balls. With floured fingers, flatten each into a thin disk. Using a rolling pin, roll out disks no more than 1⁄4 inch thick. If the dough becomes elastic and springs out of shape, rest for 5 minutes, then roll again.
  • Preheat a dry cast-iron griddle over medium heat. Cook until lightly golden but still pliable, about 1 to 2 minutes per side.