An ridiculously, easy gluten-free wrap recipe from thevedge.org.

My only request is to ditch the non-stick frying pan and upgrade to old-school cast iron or 100% stainless steel.

Non-stick cookware has chemical coatings that leech directly into our beautiful food. You can find cast iron pans at many second hand stores for dirt cheap. Here’s a quick tutorial on how to season cast iron.

Ingredients

  • 1 cup chickpea flour
  • 1 cup water
  • ½ tsp sea salt
  • 2 Tbsp nutritional yeast, optional

Preparation Method

  1. Heat cast iron or stainless steel pan with 1 Tbsp. coconut oil on medium-high heat.
  2. Add flour, nutritional yeast and seasoning to a bowl and stir to combine. Slowly add water, mixing well as you go to avoid clumps.
  3. Add ⅕ batter to the pan and whirl around to fill out the pan in a thin layer.
  4. Cook until golden on both sides.
  5. Fill up with all your favourite things. I love lentils, hummus and spring greens.

Note

These are best eaten fresh. The batter would probably keep well in the fridge to be used later.