Chickpea Wraps {gluten free}

Another back to school lunch for you!! Super easy and won’t weigh you down or make you feel lethargic like a traditional wrap – It’s used in the same way but has a ton of protein to keep you fuller for longer (adios, 3 o’clock slumps!). PLUS, it’s naturally vegan and gluten free! Hooray!

To be honest, I only recently discovered chickpea flour, or besan, but man it has changed my ball game!

Lunch has got a whole lot more exciting, PLUS it’s super easy to make and they’re customisable!! Add in some blended spinach or beets to make coloured wraps, add herbs for flavour, and the filling is changeable to suit your needs – I’m sure some kind of sweet filling would work here too!

Have you tried using chickpea flour before? If so, what have you made?

Chickpea Wraps vegan, gluten free, dairy free
Serves 1

This wrap is a fantastic alternative to store bought tortillas and much healthier for you as it is naturally gluten free and super easy to make.
You can make the batter thicker and make them smaller to use them for appetisers (eg. smoked salmon and cream cheese) or use as an alternative to crepes/wraps.

1/2 cup gram flour (may be called besan)
1/3 cup water
Pinch of salt
Extra virgin olive oil

Fillings: hummus, grated carrot, cucumber, tomatoes, butter lettuce, coriander, grilled courgette

Mix the water, gram flour and salt together until no lumps remain.

Leave in the fridge for about 2 hours.

Add the olive oil and stir again. Add more water if necessary.

Cook a thin layer in a non stick pan.
When the side dries up and starts to lift, flip with a spatula (or your hands, or chopsticks as it’s quite delicate if thin).

Fill with any fillings and enjoy!

recipe adapted from The Kitchn.

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