wraps or tortillas are one of tough things you give up when you say good-bye to grains. i really enjoy having something to wrap a bunch of goodies up into. these really hit the spot.
they tasted wonderful, had a great consistency, and held up really well for a grain free tortilla. they actually didn’t really tear until the last bite of my second tortilla, which was packed tightly with drippy and greasy goodies. they soaked up the juices really well without shredding. they are not, however, sticky and doughy as a flour tortilla. that is something i really don’t miss. don’t expect these to stick to your teeth. do expect them to hold up nicely and settle lightly.
these wraps are gluten-free, grain free, vegetarian, dairy free, vegan, and lots of other stuff i am sure. i love how few ingredients this recipe requires.
it is best to let these cool and dry a little before using to make them even sturdier. i placed them on cooling racks as they came out of the skillet to let the steam out.
you could double the batch to make extra for a breakfast burrito in the morning, save for a wrap for lunch.. the possibilities go on. i think it would be really fun to leave out the cumin and salt and sub in some sweet flavors, like cinnamon and sugar, and wrap in some pb&j for a lunch box treat.
this serves 2 people 2 tortillas each.
grain free wraps
1 tbsp flax meal
3 tbsp warm water
1/2 cup garbanzo bean flour
1/3 cup warm water
pinch of salt
1/2 tsp cumin
method: make a flax egg by combining the flax meal with the 3 tbsp warm water. whisk briefly and let sit for 5 minutes.
meanwhile, combine garbanzo flour with spices. slowly whisk in water, being sure to get all the lumps out. stir in flax egg. let batter sit for half an hour or so. it will thicken slightly and bubble during this time.
now is a good time to prep your fillings. you don’t want to have to do this while you are frying up your wraps.
just before you use the batter, check it to see if it is thin enough. it should be thinner than pancake batter. you want it to run all over the pan, so thin is good here.
heat skillet over medium heat with some oil. once oil is hot, pour about 1/4 of the batter into the hot skillet. it will take about 4 minutes to cook on the first side. carefully slip spatula under skillet to loosen from bottom. gently flip to cook off extra moisture. it should only take a few seconds to finish.
carefully slide cooked wrap onto cooling rack, continue with the rest of the batter.
fill your wraps with all sorts of goodies.
we used up some leftover steak, salsa, cheese, avocado, cilantro, and fried onions and peppers in some chili powder.
Eat the cookie! 
Great! can’t wait to try it! No longer search and hunting for the low carb wraps in the super!
Now, if we can just get a “bun” to help with hot dogs/hamburgers for bbq’s, memorial day picnics, etc!
Have you ever made socca? It’s very similar to this and really yummy. I’d like to try your version though too. Thanks!
yes, socca is actually what sparked the idea for this recipe! i really love putting fresh herbs into a nice, thick socca. it is awesome with some broiled hard cheese on top!
thanks for stopping by!
Hi Liz, I’m so excited to try these. Thanks for posting such inventive recipes and gorgeous photographs. I’ve been eating Paleo for the past few weeks and feel so great because I’m cutting out grains and sugars. I also just saw your article on Connotation Press. It was great to read about a fellow local blogger. I would love to meet you sometime. (I go out to Grand Rapids every few weeks to pick up meet from Omega Meats.)
–Sarah Lenz
sarah-
i have been following your blog since last summer! my friend lynn introduced me to it when she was taking a class through the parks with you at simpson gardens! i would love to meet you and gather around the grill or something primal like that. i have your email address, so lets keep in touch! thanks for stopping by!
ps here is a really great resource to some other primal/paleo recipes. i keep it in my reader so i can get updates daily.
http://www.chowstalker.com
Yes! This looks like it would work! Most of the gluten free, grain free tortilla recipes I’ve tried end up breaking before I’ve finished cooking them, but this looks more sturdy. Thanks for sharing.
you are welcome!
just be sure you use enough chickpea flour to soak up the wet. if it seems a little too moist for your taste after you take it off the skillet, you can toast these briefly on a low setting in a toaster oven or in the oven.
best!
liz
Maybe I can finally have that gluten free grain free quesadilla I’ve been craving for so long. Can’t wait to try these!
Oh. my. goodness. You just made my day. There is hope for soft tacos again!
Hey! I would love to do this for my 3 oldest children who are on a grain-free, egg and milk free diet due to their multiple allergies. May I know your source for the garbanzo bean flour? We don’t have any readily available here in Singapore so most likely I would have to order online. So any pointers would be great!
Thanks!
hi serene!
i get most of my flours at the local grocery stores that carry bob’s red mill brand. if they don’t normally carry bob’s red mill, i ask if they can order a case for the store so i can purchase a few bags. many are happy to do this for me. the garbanzo bean flour, or chickpea flour, is actually a pretty common one, so you may be surprised where you will find it. if you can’t find it anywhere, here is a link to it. while you’re at it pick, up a bag of hazelnut flour, coconut flour, and a billion other useful goodies!
http://www.bobsredmill.com/garbanzo-bean-flour.html
thanks for the comment, and for stopping by!
Thanks! I shall be experimenting with this real soon!
Hey! Just to let you know that I substituted garbanzo flour with quinoa and we love it! I don’t know what it tastes like with garbanzo flour so I can’t make a comparison but just letting you know that it still works! But I have had to add more water to thin it down. Thanks!
awesome! thanks for letting us know of your substitution! i have quinoa flour, which i find very difficult to cook with on most occasions. i will try your tricks and maybe i will fall in love with the new ingredient soon!
best,
liz
Love love love your blog. I was put on the most restrictive, tortuous diet ever last week in hopes of reversing pre-diabetes. The idea of making chick pea tortillas and kelp noodles brings me so much joy, I cannot express enough gratitude. Thank you. You rock.
erika-
you are so welcome! you can reverse your pre-diabetes! keep working at it. you are not alone, so many people are working toward the same goal.
there is a great community out there to support you. my favorite is at marks daily apple, a blog where you can find endless fitness and nutrition resources similar to mine.
stop by again and let me know how you like the recipes!
best,
liz
Hey! And I tried this recipe with buckwheat flour and both dd and myself loved it! So now I have wraps in quinoa and in buckwheat 🙂 Thanks again!
I just made these! You have saved me from a boring life of boring food. THANK YOU SO MUCH.
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tried these for dinner and I had lots of trouble. The batter was really thick and I had to add lots of water to thin it out. then it stuck to the pan. What size pan did you use and how big are these supposed to be. Tasted great though.
it is fine to add lots of water if the batter is thick but this is supposed to be a slightly thicker batter as is. was your flour packed down too much? dense flour will suck up way more moisture than you want here. therefor, sifting it before use is helpful. if they were sticking to the pan, i feel like you were probably using too dry of a pan. i tend to use lots of oil in my cast iron skillet. i use a 9″ skillet, and do not allow the batter to spread to the edges. i would say the tortilla are about 6″ in diameter, but the larger size of the skillet allows me room to wiggle it around a little.