Grain-free beet wraps with grilled veggies & tahini dressing - vegan, gluten-free, lowcarb recipe
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Grainfree wraps turned pink with beets, filled with crisp grilled veggies & tahini dressing
Recipe type: wrap, make ahead
Cuisine: gluten free, grain free, vegan
Serves: 10 wraps
  • (I work with a 18 cm / 7 inch pan)
  • for the grain free wraps:
  • 230g or 1¾ cup of chickpea (besan) flour
  • 1 teaspoon of salt
  • 1 cup of water
  • 2 teaspoons of freshly grated ginger
  • 1 clove of garlic, pressed
  • 1 medium beet, peeled and finely grated (150g whole)
  • olive oil for cooking
  • for the tahini sauce:
  • 2 tablespoons of tahini
  • 2 tablespoons of lemon juice
  • 50 ml or ¼ cup of water
  • grilled eggplant and zucchini slices (I used 1 cm / 1 inch thick slices of 1 eggplant and 1 zucchini)
  • some fresh leafy greens for serving
  1. For the wraps, mix chickpea flour and salt in a bowl. Add water, ginger and garlic - mix until smooth. Fold in grated beet and set aside.
  2. For the tahini dressing, simply whisk ingredients until smooth.
  3. Heat a pan at low heat. Grease with olive oil, take pan off heat, add 2-3 tablespoons of batter and quickly spread out with the back of your spoon with circular motions. I found it's really important to use low heat or your wraps will crack - my stove has 9 settings and I used 3 or 3.5 for this.
  4. Bake the first side on low heat until the top turns solid (2-3 minutes) - carefully flip with a spatula and bake a minute more or so. Cover your wraps with a plate to keep them pliable.
  5. Now you only have to fill these wraps however you like - I put 2-3 slices of grilled veggies in each, drizzled over some tahini dressing, added some more leafy greens and rolled.
Nutrition Information
Calories: 45 kcal/wrap Carbohydrates: 15g CH/wrap
Recipe by Nora's Ingenious Cooking at