Gluten-free vegan wraps are quick and easy to prepare.
The recipe below shows how to make the gluten-free tortillas themselves from scratch. To save time, a person can use gluten-free tortillas from a grocery store instead.
People can mix and match their wrap fillings. Healthful options include salad leaves with either tofu scramble, vegan chickpea mayonnaise, or “lazy falafel.” Combining salad leaves with a source of protein helps balance the nutritional content of this meal.
Gluten-Free Vegan Wraps
These Gluten-Free Vegan Wraps are super easy to make, flexible and bendy, and perfectly chewy. They’re also yeast-free, and a good source of protein and fibre.
Ingredients:
- 150 g (1 1/4 cups) chickpea (gram) flour
- 150 g (1 1/4 cups) rice flour
- 2 tablespoons tapioca flour
- Pinch salt to taste
- 500 ml (2 cups + 2 tablespoons) water
- 1 tablespoon VFuel Vegan Super Greens powder (optional*)
- 1 tablespoon vegetable oil for frying (or coconut, rapeseed or olive oil)
Instructions:
- Place all the ingredients in a mixing bowl and use a whisk to mix it well and get rid of the clumps
- Heat up a tiny bit of oil in a non-stick frying pan - you don’t want to use too much so I would advise using a spray-on oil or rubbing a greased paper towel across the surface of the frying pan
- Use a ladle to put a small amount of the batter into the frying pan - swirl the batter around the bottom of the pan until it’s evenly distributed
- Cook on a low-medium heat for a couple of minutes until the edges of the wrap
- Flip over with a spatula and cook for another couple of minutes on the other side
- Place on a plate and repeat until you use up the rest of the batter - make sure you grease the pan each time (makes around 10 wraps in total)
- Serve stuffed with desired fillings
- Leftovers keeps well covered in the fridge for up to a couple of days - reheating them in a dry frying pan ensures they keep their texture
Notes
Helpful tips:
It's important that the batter is mixed well and that there are no clumps. The best way to do this is to mix everything together using a
Using too little batter at a time will make the wraps easy to fall apart and hard to flip over, and too much will make them too thick and easy to break apart
Use a non-stick frying pan so that the wraps don't stick to the bottom of the frying pan
Too much oil will make the wraps ragged at the edges, and too little will make them hard to flip over
You'll know when to flip them over when the edges of the wraps come away from the pan
Cook them on a low to medium heat - too low and they'll take ages to cook and turn out rubbery, too high and they'll burn easily
