These are the perfect wraps for packed lunches and homemade fajitas parties! They are super scrummy, simple to make and created with wholesome ingredients.
Serves: 6 wraps
Time to prepare: 5 minutes
Time to cook: 5 minutes per wrap (if cooked separately; once the pan is warm each wrap takes a little less time the more you cook)
You will need...
150g gram flour (also know as besan, chickpea)
115g tapioca flour (starch)
1 tsp turmeric
1 tsp rosemary or thyme or mixed herbs
460ml warm water
Pinch of black pepper (optional, but oh so good)
Coconut oil, for cooking
How to create...
Mix the flours, turmeric and herbs in a jug/bowl.
Gradually, add half the water and mix with a fork until there's no flour clumps.
Then add the remaining water and mix.
Heat 2/3 tsp coconut oil in a large pan.
When the pan is hot, pour in the mixture and evenly spread around the pan (like a pancake).
Helpful tip: 1 wrap is around 110g -115g; 'nearly' half a cup
Cook the first side for 2-3 minutes (until the wrap lifts off the pan*)
Flip and cook the other side for a further minute. Each side should start to brown on any raised area.
* Be patient with this part. I find, the less I poke and prod when it's cooking, the better the wraps turn out.
Store any leftover mixture in an airtight container in the fridge for up-to 3-4 days. The wraps can be eaten the day after making (great for a packed lunch) but I find they start to dry out if left for longer.
A little story behind why I made this recipe... One of my food philosophies is to eat things that are made with 'wholefoods'... essentially from things I could grow in the ground. This then means that some of the things that I liked to use from the shops, I don't want to eat now. But I loved making a fajita or tucking into a wrap for lunch.
I had checked the wraps available in the shops and I had no idea what half the ingredients listed were or even how to pronounce them! So I began to investigate what actually needed to be in them and how on earth I could make my own.
It turns out you don't need too many ingredients for a flour wrap or a gluten free wrap! There are lots of different recipes with some of the common ingredients being; flour, salt, baking power/oil and water.
Then my mind started whirling and I didn't want to make something with just white flour... there are both pros and cons when eating white flour (that's a discussion for another time) I wanted to make something for my lunchbox that had a few extra nutrients for my body. In my recipe, you'll see there's a mix of flours, turmeric (for some amazing anti-inflammatory benefits, the colour and the added flavour too) and herbs. I had a lot of fun playing with this recipe. It turned into a little experiment with variables and tests! You'll find gram flour in some supermarkets (usually in the world food section) and tapioca online or in your local health foodie type shop. I get mine from a lovely little shop called Ganesha in Honiton. I would love to know if you make a batch of wraps and what you filled them with :) Happy creating, Emmy x
This recipe is created with love, gluten free, dairy free, refined sugar free, plant based and is full of wholesome goodness. All the ingredients I use I try to use organic, local and fair trade where possible and necessary but it’s up to you to choose what you want to use.
Did you know...
Turmeric is an edible root used in cooking. It’s powdered into a bright yellow spice popular in Asian cuisine. Turmeric also has a history of medicinal use. It contains an active compound, curcumin, that has antioxidant and anti-inflammatory properties. Piperine, found in black pepper, has been found to increase systemic bioavailability.