With temperatures rising pretty high around here, it’s hard to even think about turning on the stove. I thought it would be nice to have some make-ahead wraps at hand that we could have for lunch or even breakfast and dinner, as I’m not into bread-baking at the moment. I like my vegan buckwheat pancakes, a.k.a. galettes really much: buckwheat is my favorite gluten-free grain. However, I know that some people can’t have buckwheat, either, so I was going for a quick grain-free alternative.
I was playing around with some chickpea flour in my kitchen these past weeks – I love it because it holds everything together, is naturally gluten-free and lower in carbs (compared to grains). I thought it would be easy to make a chickpea wrap.
I like using natural colorings in my dishes – I always have some dried tomato, spinach and beet powder in one of my drawers but it’s always better to use fresh veggies. So, I bought some fresh and colorful beets at the market and I thought of turning my wraps colorful. 🙂
I could spend my whole summer eating grilled eggplants and zucchinis, so they were my first go-to veggies for these wraps. You could use any other grilled veggies to go with these – have a barbecue at the weekend, make a bunch of these wraps, and use any leftover grilled stuff for lunch in the next days!
I used a very simple tahini dressing to go with these wraps. It’s like there is a tahini epidemic out there – I stumble across a bunch of mouth watering recipes using tahini every single day. No wonder that tahini came to mind when I wished to have something saucy in these wraps…
These not only taste great, they are also really easy to make, and sure to brighten up your day with some color!
- (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
- 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.
- For the tahini dressing, simply whisk ingredients until smooth.
- 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.
- 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.
- 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.
I packed two of these for my husband fo lunch. His colleagues had no idea what he was having. 🙂 I took one for an evening walk – it was like eating take-out food on the go, only tasted much better! (Not that I would have a lot of options for take-outs around here.)
I dream about some more colorful grain free wraps – would be nice to whip up a whole rainbow of these… 😉
There are 15g of carbs in each grain-free, gluten-free chickpea wrap, while carb content of the veggies and tahini dressing is negligible. 15g CH/serving is really nice, don’t you think?
These wraps make a fulfilling meal for a workday lunch, you can take them out for a picnic with friends or make them ahead for a day-trip to the beach…
If you give these a try, I’d love to have some feedback on how you liked them!
This recipe was shared at Gluten-free Fridays.