How to Do the TikTok Tortilla Wrap Hack Gluten-Free Vegan Style
Change the way you eat wraps with the foodie hack that’s exploding on TikTok. To jump on this social media trend, start by grabbing a Mikey’s Grain Free Tortilla. These tortillas are vegan, free of gluten and soy, and available in several superfood varieties. Once you’ve selected your tort of choice, begin cutting a small slit halfway up the tortilla with a pizza cutter or knife. Now, imagine your tortilla divided into four quadrants. Each quarter will soon be filled with a unique ingredient. It’s time to brainstorm what tasty vegan, gluten-free fillings to choose. Not sure what to add? Here are some of our favorite combos:
- Tex-Mex: Mikey’s Cassava Flour Tortilla with vegan cheese, refried beans, smashed avocado, and sauteed fajita veggies.
- Brunch Goals: Mikey’s Golden Turmeric Tortilla with an egg substitute, vegan cheese, breakfast sausage, and spinach.
- Pizza Vibes: Mikey’s Super Greens Tortilla, pizza sauce, vegan cheese, plant-based pepperoni, and sautéed mushrooms.
- Deluxe PB&J: Mikey’s Sweets and Beets Tortilla, creamy peanut butter, sliced banana, vegan chocolate sauce, and fruity jam.
After selecting your favorite toppings, fill each section with one ingredient. Now, it’s time to get folding. Start by folding a quadrant next to the slit toward the top of the tortilla. Continue working clockwise, or counterclockwise, until you’re done. You should end up with a triangle that looks like a thick quesadilla. You can totally enjoy as is, but grilling your creation levels up the trendy experience. Opt for a panini press or a skillet and cook until the outside becomes slightly brown and toasty. Either way, add a little cooking spray to help your dish along. If using a skillet, be sure to flip your creation halfway through the cooking process so each side is adequately cooked. In general, this will take 1-2 minutes per side.
Note from the pros: If using vegan cheese, place this all-star ingredient in the quadrant you will fold last to ensure it is close to the pan when cooking for peak melting potential.
During her studies to become a registered dietitian, Anja—a longtime vegetarian—transitioned to a vegan diet. Living in Kalamazoo, Michigan at the time (Go Broncos!), she met Maggie and Tammie through VegOut Kalamazoo (one of VegOut’s first focus cities) and began collaborating with the duo. When she’s not writing about new vegan eats, practicing as a pediatric clinical dietitian, and virtually coaching fellow plant-based eaters, you can find her creating veg-centric recipes, trying new cruelty-free products, and spending time with her partner Addison and cat Kovu.
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