Wow, what interesting and crazy times we are living in! A few days ago I had no idea that this week our little family would be hunkering down at home together (with schools closed and supermarkets cleaned out) and the prospect of another few weeks at home ahead of us. Being in the kitchen is particularly comforting at times of uncertainty like this, and to be able to sit down as a family each evening and enjoy a home cooked meal is a blessing. Over the next few weeks we’ll be doing a lot of that, and I guess that’s just one of the silver linings to a harrowing situation.
I am so pleased to be sharing this recipe with you today – it’s been a long time coming and took a lot of trial and error to get to this point. I love wraps but wanted to be able to make my own gluten free wraps (these also happen to be vegan) at home. I tried various different gluten free flours but could never quite get the right consistency – they were either too tough or just fell apart when I tried to cook them. That is until I tried a combination of chickpea flour and potato flour… eureka, we’re on to something!
Chickpea flour does have a slightly earthy taste which is very different to regular white flour wraps if you’re used to eating those, but I added a touch of cumin and these easy wraps came out beautifully. And there’s no mucking around with rolling pins, just mix up the quick batter and your wraps will be ready in minutes. Simply add your favourite filling.
I like to make a full batch and freeze the extra wraps for another day. They’re absolutely delicious with a few dollops of hummus or herby yoghurt, some fresh greens and some chicken and/or plenty of veg.
I hope that wherever you are all is well. Stay calm, stay home if you can and look after yourselves – we’ll get through this!
EASY CHICKPEA WRAPS
- 250ml (1 cup) chickpea flour
- 5ml (1 tsp) cumin
- 90ml (6 tbsp) potato flour
- pinch of salt
- 15ml (1 tbsp) coconut oil, melted
- 270ml water
- 15ml (1 tbsp) coconut oil, for frying
1.) Place the chickpea flour, cumin, potato flour and a good pinch of salt in a bowl and whisk together. Add the coconut oil and water and whisk into a smooth batter.
2.) Heat half a teaspoon of coconut oil to a frying pan and melt over a medium heat. Add 80ml (a third of a cup) of batter to the pan and swirl into a large circle. Cook for 2 minutes until set and bubbling on top. Flip the wrap and cook for a further 2 minutes or until the wrap is cooked through.
3.) Serve the wrap immediately with your favourite fillings, or refrigerate/freeze for later.