I was having a fajita night one evening and decided to make my own wraps for two reasons, I’d never made wraps before and wanted to see how easy it was (very) and the gluten-free wraps available in the shops are expensive and some are filled with weird ingredients that I’d prefer not to eat.
These wraps are flexible and don’t crack once folded which means you don’t lose half your wrap filling as soon as you pick one up! I re-heat these by placing them in a hot frying pan or saute pan for a couple of minutes either side.
Makes 5 or 6 wraps
-1 cup chickpea flour
-1/4 tsp. onion powder
-1/4 tsp. ground cumin
-3/4 cup water
-1/4 tsp. avocado oil
How To Make
In a large bowl mix together the chickpea flour, onion powder and ground cumin until fully combined.
Add the water slowly to the flour, whisking vigorously to get rid of any lumps. You may not need all the water, you are looking for the batter to be the consistency of pancake batter.
Pour the avocado oil into a frying pan and warm over a medium heat. Once the pan and oil are hot, add some batter and swirl around.
Once the edges of the wrap start drying about 2-3 minutes, flip over and cook on the other side for about 1-2 minutes and set aside.
Continue to do this for the remainder of the batter, you may need to add more avocado oil if your wraps start to stick to the pan.
Serve warm with your favourite fillings/toppings or store in an airtight container for up to 3 days.