My kids are a huge fan of wraps filled with all kinds of goodies and dressings like these homemade gluten free tortillas. This time I wanted to make another kind of wrap, ones that are filled with veggies they do not care for but I do! These chickpea flour wraps turned out delicious! They are gluten free and I just love the combination of the grilled asparagus, beets, sage, mushrooms, spinach and bell pepper with the sweet mustard dressing. And the baking part went easier then expected, no sticking to the pan or falling apart.
Thank you for reading and let me know if you tried it! You can leave me a comment below or tag me on Instagram or Facebook so I can see what you have created!
Tina x
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Chickpea Flour Wraps
Ingredients
- 1 cup chickpea flour
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 cup water, more or less if needed
- 1 pound green asparagus
- 3 ounces shiitake mushrooms or what you prefer
- 2 medium cooked/steamed red beets sliced
- 2 handful fresh baby spinach
- 8 sage leaves
- 1 medium red bell pepper, sliced thinly
- 1 Tbsp mustard
- 3 Tbsp lemon juice
- 2 Tbsp honey or another liquid sweetener
Instructions
- Snap the ends off the washed asparagus. Clean the mushrooms and sage leaves and grill them in a hot grill pan, may be sprayed with some oil if needed. The asparagus should be crunchy and green when done, this takes about 10 minutes. Sprinkle with a squeeze of lemon and salt.
- Mix the flour, onion and garlic powder, salt with the water and whisk it to make a smooth dough. Bake the wraps in a medium hot nonstick pan, flip when the top side is dry. Cover the wraps with another plate until they are all doe to keep them warm.
- Mix the ingredients of the dressing well.
- Assemble the wrap by adding some of all the veggies and sprinkling it with some dressing. Roll and enjoy.
2 comments
Worked perfectly, so simple. Thank you.
Thank you so much Steve, so happy to hear you liked it!