2- Ingredient Chickpea Flour Wraps
GLUTEN FREE II VEGAN II SUGAR FREE II SOY FREE II NUT FREE II TOP 14 FREE II SESAME FREE II EGG FREE II FISH FREE II SHELLFISH FREE II NIGHTSHADE FREE
Delicious chickpea flour wraps made with just two ingredients: chickpeas and linseeds. These chickpea flour wraps are an excellent swap for wheat wraps. I use these chickpea flour wraps in exactly the same way. They are soft and pliable rather than the standard store-bought gluten-free texture, which is hard and cardboardy. They contain no emulsifiers, additives, chemical ingredients, or grains, either. YAY!
I also use these chickpea wraps as a substitute for chapati when I have curry. They are incredibly versatile and take minutes to make. These chickpea wraps have such a lovely, delicate taste; they aren’t as robust as wheat wraps, but they won’t fall apart like most gluten-free wraps do. I hope you enjoy this recipe.
Notes on ingredients for Chickpea Flour Wraps
Gram flour ( chickpea flour)
Most supermarkets carry this item; however, if you have an Indian shop nearby, it will be cheaper to buy from there. Avoid substituting canned chickpeas in this gluten-free wrap recipe, as it will not yield the desired results.
Linseeds
Also known as flaxseeds, use either golden or brown. I grind them myself in my Nutri bullet. This recipe calls for ground linseeds. White chia seeds can also be used as an alternative, as black chia seeds would cause speckles in these gluten-free wraps. The choice is yours, however.
Ingredients
Tips
This is a great recipe to batch cook, just triple or quadruple the recipe, and freeze with layers of greaseproof or parchment in between.
How can I eat these Chickpea flour wraps?
Use these chickpea flour wraps as you would wheat tortillas.
To make courgette wraps, add grated courgette to this mixture, along with 1 teaspoon of cumin and 1/4 teaspoon of garlic powder, and cook in the same way.
Try eating these gluten-free chickpea flour wraps instead of chapati.
You could also fill these chickpea wraps with vegan cream, chia seed jam and strawberries for a sweet twist
How long can these gluten-free chickpea flour wraps last in the fridge?
They will keep it in the fridge for 5 days. Ensure they are wrapped well so they don’t dry out.
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Makes 5 wraps - 20 mins prep time
Step by Step
Recipe
2 tsp ground flaxseeds
135 g chickpea flour
Salt & pepper
1/2 tsp dried or fresh herbs ( try basil/coriander/whole cumin seeds/ mixed herbs)
200 ml water
olive oil ( for frying the wraps)
Method
Blend all of the ingredients in a Nutri bullet or similar. Alternatively, whisk in a bowl until smooth. Leave to sit for 15 minutes before use. (It will thicken up)
Heat a frying pan and add 1/2 teaspoon of olive oil. Pour some of the batter into the pan. Using the back of a spoon, spread the batter from the centre outwards in a circular motion to ensure a perfectly round and even wrap.
Fry for a couple of minutes on each side.
Repeat the process for the remaining batter.
Keep these chickpea wraps well wrapped to prevent them from drying out.
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