Chickpea tortillas

Soy FreeMeal Type: MainVeganNut freeDairy freeGluten freeTop 14 freeSesame free

1 Jun

GLUTEN FREE II VEGAN II DAIRY FREE II SOY FREE II NUT FREE II TOP 14 FREE II SESAME FREE

Delicious chickpea tortillas using only 2 ingredients. These tortillas are a great swap for wheat wraps. I use these wraps in exactly the same way. They are soft and fluffy rather than the standard store bought gluten free texture which is hard and cardboardy. They contain no emulsifiers, additives or chemical ingredients either YAY!

I also ate them like a chappatti with a curry too, they are incredibly versatile, and take minutes to make. They would also be perfect to batch cook and freeze with layers of greaseproof in between. I hope you enjoy this recipe.

gluten free wrap recipe by kam sokhi allergy chef

Gram flour ( chickpea flour)

Can be found in most supermarkets, however if you have an Indian shop nearby, purchase from there instead, it will be far cheaper. Do not substitute canned chickpeas for this recipe,it will not work.

Linseeds

Also known as flaxseeds, use either colour golden or brown, I grind them myself in my nutri bullet. This recipe calls for ground linseeds, chia seeds would also work but then your wraps will be speckled black. Totally your call though.

Ingredients

healthy gluten free tortillas recipe by kam sokhi allergy chef

easy chickpea tortillas kam sokhi allergy che

This is a great recipe to batch cook, just triple or quadruple the recipe, and freeze with layers of greaseproof or parchment in between. These wraps have such a lovely delicate taste, they aren’t as robust as wheat wraps, but they also won’t fall apart as most GF products do.

Makes 5 wraps - 20 mins prep time

Step by Step

grain free tortillas by kam sokhi allergy chef

grain free wraps by kam sokhi allergy chef

easy chickpea tortillas by kam sokhi allergy chef

gluten free tortillas easy chickpea tortillas by kam sokhi allergy chef

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 tortillas)

Method

Blend all of the ingredients in a Nutri bullet or similar. Or alternatively whisk in a bowl till smooth. Leave to sit for 15 minutes before use. ( it will thicken up)
Heat a frying pan and add 1/2 tsp of olive oil and pour some of the batter in the pan. Using the back of a spoon spread the batter from the centre outwards in a circular manner, to ensure a perfectly round and even tortilla.
Fry for a couple of minutes each side.
Continue with the rest of the batter.
Use as you usually would wheat wraps.

Variations

Try adding different herbs or spices to the batter, ones I would recommend are whole cumin seeds, basil, coriander, italian mix herbs, thyme, turmeric.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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