When looking for a grain free alternative to make your burrito or breakfast crêpes, these vegan chickpea flour wraps are a good solution. You will need only chickpea flour, water and salt. That’s it. It’s one of the easiest breakfast hacks I know. And these can be topped both with savory and sweet toppings.
High in proteins and low in fats, this naturally gluten-free flatbread is also a good side bread for your chili, curry and spreads.
This quick and healthy recipe for vegan chickpea flour wraps is without:
– eggs
– commercial blends of flours
– gums
– gluten
– dairy
Vegan chickpea flour wraps
2
servings5
minutes5
minutes10
minutesEasy and quick recipe for gluten free and vegan wraps made with chickpea flour only.
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Ingredients
50 gr of chickpeas flour
100 gr of water
salt
toppings of your choice
How to
- In a large bowl, mix the flour with the water gradually with a whisk, until you get batter with no lumps.
- Add a sprinkle of salt.
- Heat a flat pan on high heat and pour half of the batter. Roll the pan to spread the batter to the borders.
- After 3-4 minutes, the edges will begin to come off the pan: that is the right moment to flip the wrap on the other side.
- Cook for other 3 minutes and then it’s ready!
- Serve it with hummus or soft cheese and tomatoes. It taste good with sweet topping, too!
Notes
- The same recipe can be made with lentils flour, soy flour and beans flour. The same amount of ingredients can be used.
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Fancy these other gluten free + vegan wraps recipe
Making things easy and breezy is my main goal on this blog, so of course I have other recipes for wraps. These recipes includes only 2 ingredients and make soft, flexible flatbread you can use for everything.
Firstly, a 5 minutes easy wrap, try these buckwheat wraps (gluten-free and vegan): CLICK HERE FOR THE RECIPE.
But if you have some more time, it’s worthy to try this RICE ONLY version to make incredibly soft and tasty tortilla: CLICK HERE FOR THE RECIPE.
And don’t forget to follow me on Instagram or Pinterest to stay updates on the latest recipes!
I am diabetic, and have to avoid wheat products but spinach or tomato sandwich wraps have been a staple I would miss terribly. I’d like to try this recipe with tomato, either sundried or paste. Any ideas, thoughts, or suggestions?
Hi Lin! To make a tomato version I would definitely use tomato paste: add 1 tbsp of tomato paste and reduce water by 1 tbsp. For the spinach version, you can blend 1 cup of baby spinach with the chikpea flour, then adding the water (1 or 2 tablespoons less than regular amount). Let me know how this turns out!
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