Isaiah’s Recipe for Sweet and Spicy Wraps

Everyone agreed these were yummy. Dad said, “I think this is the best thing I’ve eaten since we’ve been in Kenya!” Made from ingredients we have on-hand. Some suggested adding cabbage to make it more filling and more like a Chinese egg roll, but Isaiah is sticking with the original recipe.



Sweet and Spicy Wraps
Serves 4


1-1/2 c. wheat flour

3/4 c. water

2 T. oil



1/2 small onion

2 spicy peppers (small, about 1-1/2″ long)

1 carrot

2 medium tomatoes

3 T. sugar


Dice the carrot, onion, peppers, and tomatoes. Mix together in a bowl, then pan fry until the onion is soft, adding oil to the pan as necessary. Remove from heat. Add sugar and mix. Set aside.

Mix the flour, water and oil in a bowl. Add more water or flour as needed to make a thick, non-sticky dough. Knead until it is uniform. Let it sit for 30 minutes under a damp towel. Separate into 8 equal parts. Roll out round until about 1/8″ to 3/16″ thick.

Evenly distribute filling in center of each wrap. Roll dough around filling like a burrito. Pan fry the rolls in a small amount of oil until the outside is crispy. Add oil to the pan as necessary.