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.