Gluten-free Chickpea Wraps

This recipe was inspired by Carla, a client who has shifted into wholesome eating but wanted a healthy wrap as an option for when she's on the go at lunch. I promised that I'd work on an adaptation of my Chickpea Crepe that would be sturdy enough to stand up to lots of veggies, avocado and protein. Here it is. It's yummy and it stands the test of stuffings.


6 - 7 wraps (the batter stores in the fridge for a week)

2 tb olive oil
1/2 tsp rosemary

2 tb. ground flax seed
2 tb. water
1/2 cup rice flour
1 3/4 cup chickpea flour
2 tb. nutritional yeast
2 tsp ground cumin
1 1/2 tsp sea salt (Himalayan or other sun-dried)
1/4 tsp fresh ground pepper

500 ml water
Coconut oil for the pan

Heat the olive oil in your crepe pan (or whatever pan you're going to use to make the wraps). Add rosemary to the heated oil and turn off the heat, letting it sit in the oil to infuse it's flavour.
In  a large bowl, add the 2 tablespoons of water to the flax seed and mix. Add the dry ingredients to the bowl.
With a hand mixer, add the water slowly to the bowl of ingredients. When that is well mixed, add the oil and rosemary.
(Normally I would separate the wet flax from the dry to start, but because we're using a hand mixer, it is easy to mix it all together. If you're not using a mixer, add the wet flax to the other ingredients after they have been mixed with just enough water to equal the consistency of the flax. Then add the rest of the water and the oil/rosemary).

Add a small amount of coconut (or olive) oil to your crepe or fry pan. Add a large serving spoon or two of batter to the pan and quickly roll the pan to get the batter to the edges of the crepe pan or to the size of wrap that you want. (If the batter is too thick to roll quickly enough to the edges before it starts to solidify, then you need more water. You'll get to know the right consistency with practice). Let it get dry on top before you flip it. It usually needs approximately 1.5 to 2 minutes on each side.

Per wrap (based on getting 7 out of the recipe)

Calories 182, Carbs 23 gm, Fat, 7 gm, Protein 7 gm, Fibre 4 gm, Sugar 2 gm

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