Gluten Free Chickpea Flour Wraps

These 2-ingredient wraps are easy to make, pliable and can be made thick or thin. They are cooked on the stove from a batter so there's no shaping or rolling required.

Course Bread

Cuisine Middle Eastern

Keyword chickpea flour recipe, chickpea flour wrap, gluten free wraps

Prep Time 5

Cook Time 10

Servings wraps

Calories 111kcal

Author Cinde Little

Equipment

7-inch frying pan

Ingredients

1 cup chickpea flour (110 grams)
½ cup tapioca starch (70 grams)
¼ teaspoon salt
1 cup water , more for thinner wraps
oil for frying

Instructions

Measure chickpea flour, tapioca starch and salt into large bowl. Whisk to combine.
Add water and whisk to a smooth batter.
Heat 7 inch frying pan on medium-high heat. Add small amount of oil to pan, swirl to cover the bottom.
Pour ⅓ cup batter into pan gently tilting it until the entire bottom is covered. Cook for 1 minute.
Flip wrap and cook another minute until there are a few brown spots.
Brush the bottom of the pan between wraps if needed. Repeat with remaining batter.
Serve warm or at room temperature. Store in airtight container for 3 days.
Makes approximately 1½ cups of batter.

Notes

Seasoning suggestions: Add a pinch of garlic powder, ½ teaspoon of cumin or turmeric, or 3 tablespoons of chopped cilantro to the batter before cooking.

Practise until you have the thickness and size you want. Making them gets easier when you know exactly what pan you use, how much batter it takes, the flipper you like and how long it cooks.

To make 5 thick wraps measure ⅓ cup batter per wrap using a 7-inch pan.
To make 7 or 8 thin wraps measure ¼ cup batter per wrap using a 7-inch pan.

Nutrition