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.
The pink shade of the wraps looks so cute! Thanks for sharing 🙂
Kiitos for stopping by! 😉
Trinity Bourne says
These look absolutely amazing! I love the colour and the ingredients you've used. Shine on!
Thanks for you lovely comment, Trinity!
Vicki Montague says
These look fantastic! I love chickpea flour!
I think I've just fallen in love with it, too! 🙂
these look amazing! I laughed out loud about the lack of take out comment. I say this at least a few times a week. When we eat clean and vegetarian it is so hard to find a go to local spot for take out.
great blog! so inspiring. thanks for the fab ideas. XO
Thanks for your lovely comment! Times are changing so maybe someday we'll also get our once-in-every-while take-out menu. 🙂
Do they freeze okay?
I've kept them in the fridge for 3 days and they were fine, but I've never tried freezing, sorry.
Honey Moser says
Do these get stiff the next day? I find that chickpea wraps are best soon after making them, but maybe the beet helps keep them soft?
They do get stiff. I've found that keeping them covered (between two plates) in the fridge helps.
Deryn @ Running on Real Food says
What a great idea! I have some chickpea flour at home and I haven’t really done much with it, I’ll give this a try. Thanks!
Deryn @ Running on Real Food recently posted…Crispy Baked Garlic Black Pepper Tofu
I just made another version with spinach. Chickpea flour is becoming one of my favorite gf flours. 🙂
Amy Brutton says
Hi! Found this recipe a couple days ago and totally fell in love – the colour, the beets, the chickpeas, and overwhelmingly, since I am vegan but am trying hard to cram in more protein at the moment, the “high protein low carb”-ness of it. So this morning, still in my pjs (#freelancelife) I got to work, but having just tried to make one pancake, and ended up eating the (delicious) lumps of semi-cooked (even after about 10 minutes) batter out of the pan, I have to say I failed. It didn’t look good from the outset, since the batter wasn’t smooth, so I had more of a “pat” in the pan than a pancake (maybe worth pointing out: I don’t cook with olive oil often, so I only have coconut oil, so that’s what I used to grease my (non-stick) pan). What exactly have I done wrong? I’m tempted to stick the batter into my high-powered mixer to blend it all up and smoothen things out, hopefully resulting in a somewhat pourable batter – what do you think? I mean, don’t get me wrong, at worst I’ll just eat the batter as a dip (it’s like gingery beety hummus!!) but I’d so love to make my own pretty pink wraps. Please help! Also (promise this is the last question) how long will the batter keep in the fridge?
I don’t think the olive oil was at fault here. Try subbing some of the chickpea flour with brown rice flour if that’s OK for you. If you’d like to keep things grain-free, try adding some more water to get a batter less thick. I kept this batter in the fridge for 2 days max. It worked fine I just had to add some more water as it was absorbed over time.
Hope this will work well for you!
Any tips for grating the beets without making a mess?
Use a really sharp grater or one with bigger holes. 🙂
Came across this recipe on pinterest. I love the idea of wraps made with beets! The creativity and deliciousness are inspiring here 🙂