Quick and Easy Allergy Friendly Wraps

I’ve tried so many wrap recipes to get that perfect texture and flavour and this recipe comes out tops. It’s so budget friendly, healthy and requires zero fuss. Forget about kneading and rolling. All you need is a bowl and fork to mix. Once you try these you’ll never need to buy store bought wraps with about 20 artificial ingredients and additives. My kids love these in school lunchboxes with a chicken and avocado filling, but they’re perfect for dinners too for tacos, burritos and quesadillas.

2 cups chickpea flour also called besan and garbanzo bean flour
1 cup tapioca flour
1 1/2 – 2 cups water
1/2 tsp salt
1 tsp smoked paprika

Optional

parsley flakes, spinach or beetroot powder.

Add the dry ingredients into a large bowl and top with most of the water. Whisk until nice and smooth. Adjust water to make a thinner or thicker wrap.
If you’re using a non-stick pan just heat it up and pour about a 1/3 cup of batter into the pan and swirl it around a little.
Cook for 2 minutes on medium heat and then flip over and cook the other side for another minute.

Can you freeze these wraps?

Yes for up to 4-5 months. Simply add a sheet of parchment paper in between the tortillas to keep them from sticking to each other and place them in an air-tight freezer bag so they remain soft.

Main Course, Side Dish, Snack

Wrap

AFK Notes:

Don’t confused tapioca flour for tapioca starch. Starch is a highly processed product. It is tough to find a great tapioca flour, I have linked one up for you.

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