whole wheat tortilla wraps with grilled zucchini

with zucchini abounding at the farmers market, there are so many summer recipe opportunities to use it. i bought one giant zucchini, and it was enough for a recipe of zucchini muffins, these delicious whole wheat tortilla wraps with grilled zucchini, and a side dish for the next day.

originally i was looking for a flatbread recipe, when i came across a recipe for wheat flour tortillas in the new classic How to Cook Everything. the original recipe calls for all-purpose flour, but i subbed white whole wheat flour for all of the AP and it worked perfectly.

combine the dry ingredients for the tortillas in a bowl. add the canola oil in a drizzle and stir it around with a spoon until it looks clumpy, like this:

add in the water a couple tbsp at a time, mixing with a spoon in between. i made them on a humid day in NYC, so i used 1/2 cup. if the weather is not humid, you might need to add a few tbsp extra water for it to pull together nicely. 

once it looks moist enough to pull together in a ball, you are ready to knead it:

 

the dough will look quite shaggy at this point:

knead your dough until it becomes smoother, rather than the original craggy appearance.

let your dough rest, wrapped in saran wrap, for about an hour. the gluten will develop and the moisture will distribute evenly, so try not to skip this step.

while your dough is resting, you can slice up your vegetables and grill the zucchini. i had a large zucchini, so i chose to cut rounds about 1/4 inch thick. if you are grilling smaller zucchini, i would suggest making the slices lengthwise so that they are in bigger pieces for your wraps.

without the luxury of a grill, i rely on my trusty grill pan to help me cook the zucchini. brush the rounds with olive oil. if you want more defined grill marks, add a few drops of agave syrup or honey to your olive oil before brushing it on. this will help you get darker grill marks as the sugar will brown faster. grill zucchini rounds in batches, for about 1-2 minutes per side.

cut your cucumber and beets into matchstick sized pieces, or thin slices.

with your vegetables ready, you can now grill your tortillas. ready your work surface with a light dusting of flour [a silicone mat, wood cutting board, or clean countertop all work well]. 

divide the dough into 6 pieces and flatten them into round discs.

one disc at a time, use a rolling pin [or a glass bottle with straight sides, like a wine bottle] to roll out the tortillas to about an 8 inch circle. the dough should be really thin. if your dough has rested, it should roll out pretty easily.

once rolled out, place tortilla dough on the hot grill pan. you will see small bubbles start to appear on the surface as it begins to cook. 

flip after 1-2 minutes, grilling for another minute on the second side. if your grill pan is too hot they make come out a little crispy, so adjust time and temperature as needed. keep the grilled tortillas under a dish towel in a warm place while you grill the rest.

now it's time to assemble the wraps. in a play on tsatziki sauce, i use a smear of plain greek yogurt and slices of cucumber. i added an equal amount of homemade hummus, and leftover beets to round out the colors and to add flavor. feel free to swap in any sliced crispy vegetables [peppers, carrots, etc.] you have on hand for the same texture.

Enjoy your homemade wrap!

whole wheat tortillas with grilled zucchini

based on: wheat flour tortillas by Mark Bittman

makes 6 tortillas

ingredients:

for the tortillas:

1 1/2 cups white whole wheat flour

1/4 tsp salt

2 tbsp canola oil

1/2 cup warm water, adjusting for the humidity

extra flour for dusting work surface

1 tbsp olive oil

1/4 tsp agave syrup or honey

salt and pepper, to taste

for the fillings:

2 small or half of 1 large zucchini, cut into thin slices

1 1/2 cups cucumber, cut into matchsticks or slices

1 1/2 cups cooked beets, cut into matchsticks or slices

3/4 cup plain greek yogurt

3/4 cup hummus

directions:

1. combine 1 1/2 cups white whole wheat flour and salt in a bowl. stir to combine. drizzle 2 tbsp canola oil over the flour mixture and stir with a spoon until it is lumpy.

2. a few tbsp at a time, add in the 1/2 cup water. stir in between adding to check if the dough will come together. add a few extra tbsp of water if the dough does not come together.

3. knead dough for 4-5 minutes until it is smooth, and no longer had its shaggy appearance. shape it into a ball, wrap in saran wrap, and let it rest for at least 1 hour at room temperature.

4. while the dough is resting, cut your cucumber and beets into matchstick size pieces. slice the zucchini into rounds [for a large zucchini] or in slices [for a small zucchini].

5. preheat a grill pan for a few minutes. add a squirt [about 1/4 tsp] to about 1 tbsp olive oil. brush the zucchini slices with the oil mixture as you lay them on the grill. salt and pepper the slices. grill for 1-2 minutes on the first side, and 1 minute on the second side. once cooked through, remove the slices and let cool on a plate.

6. after the tortilla dough has rested, divide the dough into 6 pieces. lightly flour your work surface, and shape your dough pieces into flat discs. roll out each disc, one by one, until they are about 8 inches in diameter. the dough will be very thin, but will easily hold its shape.

7. grill each piece of rolled out tortilla dough for about 2 minutes on the first side, and about 1 minute on the second. adjusting the heat under the pan as needed to prevent your tortilla from over-crisping.

8. fill tortillas with about 1.5 tbsp each yogurt and hummus, 4-5 zucchini rounds [or 2-3 long slices], 1/4 cup each cucumber and beets. fold in sides of wrap and eat!