Commercial Mission Multigrains wraps contain inflammatory sunflower oil (7% by weight) plus artificial stabilizers and emulsifiers. This DIY version replaces the seed oil with heart-healthy avocado oil and eliminates all artificial additives while maintaining the multigrain nutrition profile and flexibility.
Based on: Wraps Multigrains
· Makes approximately 16 wraps
· Serving: 1 wrap (61g)
Why This Recipe is Seed Oil Free
Commercial Wraps Multigrains from Gruma,Mission Wrap often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Wraps Multigrains may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Step 1. Grind the seeds and oats: Using a spice grinder or high-speed blender, pulse the 9g flax seeds, 3g millet, and 3g oats until they form a coarse meal (about 10-15 seconds). Don't over-grind to powder — you want some texture remaining. This releases nutrients while maintaining multigrain character.
Step 2. Combine dry ingredients: In a large mixing bowl, whisk together 544g organic whole wheat flour, the ground seed mixture, 2 teaspoons sea salt, and 1 teaspoon baking soda. Whisk for 30 seconds to ensure even distribution — this prevents salt and soda pockets that can create tough spots.
Step 3. Prepare wet mixture: In a measuring cup, combine 240ml filtered water, 69g avocado oil, and 2 teaspoons apple cider vinegar. Whisk vigorously for 15 seconds until the oil is well emulsified. The vinegar helps tenderize the gluten and replaces the commercial malic acid.
Step 4. Form the dough: Pour the wet mixture into the flour mixture and stir with a wooden spoon until a shaggy dough forms (about 1 minute). Turn onto a clean counter and knead for 3-4 minutes until smooth and slightly elastic. The dough should be soft but not sticky — add 1-2 tablespoons flour if needed.
Step 5. Rest and portion: Wrap dough in plastic wrap and let rest for 30 minutes at room temperature. This relaxes the gluten for easier rolling. Divide into 16 equal portions (about 55g each) and shape into balls. Cover with a damp towel while working.
Step 6. Roll the wraps: Working with one ball at a time, roll on a lightly floured surface into an 8-9 inch circle, about 2mm thick. Roll from center outward in all directions, rotating the dough quarter turns. The wrap should be thin enough to see your hand through when held up to light.
Step 7. Cook immediately: Heat a dry cast iron skillet or non-stick pan over medium heat. Cook each wrap for 45-60 seconds on the first side until light brown spots appear, then flip and cook 30-45 seconds more. The wrap should puff slightly and feel flexible, not crispy.
Step 8. Cool and store: Stack cooked wraps on a plate, covering with a clean kitchen towel to keep them soft. Once completely cool, store in an airtight container or zip-lock bag. Use within 3 days at room temperature, or freeze for up to 3 months with parchment paper between wraps.
Storage
Store at room temperature for 3 days, refrigerate for 1 week, or freeze for 3 months. If wraps become stiff, wrap in damp paper towel and microwave 10-15 seconds to restore flexibility.
Cost Comparison
Cost per serving (homemade)$0.30
Cost per serving (store-bought)$0.65
Savings54%
Higher upfront ingredient cost but significant per-wrap savings. Bulk buying reduces cost further. Premium ingredients justify the 20% higher initial investment versus commercial wraps.