These gluten free wraps are delicious, quick and easy. And the kids will love them!


½ cup of chickpea (besan) flour with ½ cup of tapioca or arrowroot flour

¾ cup of water,

½ tsp of sea salt

1 tsp of oil (I use avocado as it has a high smoke point).

Soak overnight to reduce the phytic acid in the chickpea flour and make it more digestible. I usually double the batch and keep it in the fridge for a few days, as they are better cooked and eaten fresh.

Simply pour into a pan with a little oil or ghee and cook like you would a pancake, pressing down after flipping in order to get it nicely browned. They hold together perfectly and my boys and I love them with a bit of avo, cucumber, grated carrot, salmon and lettuce!

Cover image and original recipe via Free Range Cookies