Chickpea and Linseed Wraps
My last post was for gluten free wraps. After trying out quite a few recipes, I decided on those made with a high fibre gluten free flour mix.
These wraps were my second favorite…
These are more like a pancake or crepe than a wrap, but they are so easy to make and are really delicious.
I filled them today with a warm bean and tomato mix and salad, but I have used them to make a chicken and avocado wrap and served them with dhal. I have also eaten any leftovers for dessert, filled with a berry and jam compote and yoghurt. Yum!
These wraps are made with chickpea flour, also known as besan flour. You can buy this from some supermarkets, any health food store or Indian or Middle Eastern grocery store. I got mine from Honest to Goodness in Alexandria. Store it in the fridge as it can go rancid quickly in warm weather and will taste bitter and horrible.
To make the mix, start by mixing 1 tablespoon of linseeds with 1/3 cup water and set aside for around 20 minutes to thicken slightly. Then mix the besan flour with the other 1/3 cup water and a pinch of salt if you like.
Mix the two together, then cook just like you would cook pancakes.
Flip and cook on the other side for 1-2 minutes
Fill with your choice of filling
And eat…
Enjoy 🙂
- 1 tablespoon linseeds
- ⅔ cup water
- ½ cup (72g) chickpea or besan flour
- pinch flour
- 1 tablespoon extra virgin olive oil, for cooking
- In a small bowl, mix the linseeds with ⅓ cup water and set aside to gel for at least 10 minutes
- In another small bowl, mix the besan flour with the remaining ⅓ cup water and salt
- When the mix has gelled, mix the linseeds into the besan flour and mix to combine fully
- Heat a frypan over medium heat
- When hot, add a little oil, then pour in about ¼ of the mix and spread out as best as you can
- After 2-3 minutes, flip over and cook on the other side for 1-2 minutes
- Remove to a small plate and repeat with remaining mix
- Serve as suggested
- Any extras, cover and store in the fridge for 2-3 days
Note – linseeds are known as flaxseeds in America. They come in 2 types. The usual brown ones used in soy & linseed bread, and the ones I used here which are golden linseeds. Nutritionally they are the same.
To make your own sprouts, check out the notes at the bottom of My Chicken and Avocado Sandwich post
