3 BFree Tortilla Wraps
6 vegan sausages of choice
3 heaped tbs sundried tomato paste
2 tbs light oil
1 tbs sesame seeds
Pre-heat the oven to 320 FH and line a baking tray with parchment.
Remove sausages from their skins if they have any, and place into a bowl with the sundried tomato paste. Mash together with a fork and set aside.
Take 3 wraps and divide the sausage mix between them in a long sausage shape, just off centre.
Using a brush or your fingers run a little oil over the outer edge to help seal the sausage rolls.
Roll them up tightly and cut off and little end bits. Cut each one in half and then half again so you have 4 sausage rolls per wrap.
Place them on the lined baking tray and brush with the remaining oil and sprinkle with sesame seeds.
Place in the preheated oven for 15 minutes or until the sausages are cooked and tortilla crisp.
Remove from the oven and allow to cool a little before eating, they are delicious dipped in ketchup or hot mustard.
What our customers say
Excellent
Based on 51 Reviews
Brandi
Your gluten free homestyle sourdough bread is the best I have ever had. Thank you for figuring out what others haven’t . I appreciate the taste, texture, and size of the bread!
Jason
This is the only allergen-free bread I have been able to find. I absolutely love it. Any other gluten-free bread I have found contains egg or soy.
Christine
It is pretty much impossible to find foods my son truly enjoys since he developed several food allergies. He was SO excited when he tasted this bread. It is exactly like normal bread! Now he can have sandwiches for lunch again. This will now be a staple at our house.
Autumn
The low carb protein wraps have changed my life and I’m obsessed. That may be a bit dramatic , but for real, they’re amazing. I have celiac and blood sugar issues so I eat a very high protein, low carb, and gluten free diet. These wraps are delicious and they don’t spike my blood sugar!! I’ve had pizza, fajitas, quesadillas, and peanut butter roll-ups this week using these wraps. They’ve made food exciting again. So, thanks.
