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Chickpea Flour Wraps

Easy to make, no rolling needed. Filled with delicious crunchy veggies and a sweet mustard dressing. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Servings: 4 portions
Author: Tina


  • 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


  • 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. 


The wraps are also portable, you can wrap them in some foil and take along for lunch. Easy on the dressing to avoid dripping.