Wrap, burrito, pizza, chips made from dumpling dough

Ingredients for 1 servings:

• 200 g dumpling dough
• 1 tsp oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

WW suitable, without flour and egg

For each wrap or flatbread, I take 200g of dumpling dough from the bag, which you can find in the refrigerated section. I press the dough into a cold, nonstick pan so that it’s evenly thin all over. Lightly moisten your hands to make it easier. Now place the pan on the stove and let it cook over low heat for about 5 minutes, then put a lid on the pan. When the dough starts to bubble, I take a teaspoon of oil and run it around the edge of the pan once, then turn the dough over and let it brown nicely on both sides. Not too crispy, or it won’t roll up anymore. It’s very simple, but I always enjoy this idea. I love eating wraps with all kinds of fillings or making a pizza out of them (just prepare them the same way, top them, and put them in the oven; even my boyfriend loves this pizza) or chips (I then press the dough into small, very thin circles on a baking sheet, sprinkle with chip seasoning or paprika, and put it in the oven until crispy). The wrap now has about 200 kcal, depending on the dumpling dough.