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.
1 cup chickpea flour
1 cup water
½ tsp sea salt
2 Tbsp nutritional yeast, optional
Heat cast iron or stainless steel pan with 1 Tbsp. coconut oil on medium-high heat.
Add flour, nutritional yeast and seasoning to a bowl and stir to combine. Slowly add water, mixing well as you go to avoid clumps.
Add ⅕ batter to the pan and whirl around to fill out the pan in a thin layer.
Cook until golden on both sides.
Fill up with all your favourite things. I love lentils, hummus and spring greens.
These are best eaten fresh. The batter would probably keep well in the fridge to be used later.