MiO Crispy Wraps

MiO Crispy Wraps

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100% Gluten Free stand at Gold Coast Markets.

100% Buckwheat Wraps. Super Seed Organic Buckwheat Crispy Wraps Italian + Japanese Fusion
•Gluten Free
•Grain Free

⭐️Where to find them⭐️

🌻MONDAY to FRIDAY(8am to 1.30pm) @ Billabong, Stockland Shopping Centre- Burleigh 🌊 CLICK & COLLECT. (www.miowrap.com)

🌻THURSDAY (7am to 11am) Currumbin Community Markets

🌻SATURDAY (6am to 11.30am) @ Palm Beach Farmers Market

🌻SUNDAY (6am to 11.30am) @ BUNDALL (HOTA Farmers Market)

** We visited Mio recently- a few things to note.

**If you visit them at the markets they have a 100% GF kitchen except one sauce – the okonomiyaki sauce has a “May Contain” on it, avoid it and the rest is coeliac safe.

*** If you visit them via click and collect in Burleigh- they are also all gluten free except they do have gluten containing bread on the premises at present. They do take precautions and clean the grill for Coeliac customers however the kitchen is not 100% gluten free at the Burleigh location.

Image from – Mio Wraps

Whilst coeliacs have reported safe dinning at each of these restaurants, remember to always be your own health advocate and let the restaurant know your specific needs. We recommend calling ahead to discuss ways to avoid cross contamination so you have a safe and confident dining experience.

The information contained in this post is for general information purposes only. The information is provided by the community and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.


We would love you to review the gluten free restaurants featured on our Website. Please try to keep reviews relevant to our Coeliac and gluten intolerant community.

For example, how was the quality of the gluten free choices? How was staff knowledge in relation to gluten free options and cross-contamination minimisation?


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