Last year I was on the hunt for a vegan, GF wrap in stores that didn’t taste or feel like cardboard had simple ingredients, and didn’t cost a thousand dollars.
I’m afraid to report that such a wrap does not exist.
I mean there are some brands out there with great wraps, with simple ingredients like Live Foods wraps – they just cost $8 for a 6 pack and I really can’t justify that. Sorry Live.
I experimented with a few brands – one I forget the name of, but it actually tasted and felt like cardboard. It broke apart into pieces when I tried to make it into a burrito… I was so upset. I really wanted that burrito.
Since then I had actually given up on finding such a wrap. Like in Moana when the entire community gives up on trying to leave and resigns themselves to never leaving the island ever.
But then… my inner Moana piped up and decided to set sail and create a simple wrap of my own.
My journey was way easier than Moanas, though. It truthfully didn’t take long to nail down this recipe, and now I eat these amazing wraps a few times a week and my burrito game is strong. So, so strong.
I originally made this recipe without the spinach – which was an amazing afterthought – so if you don’t have spinach on hand you can just make this recipe without it. If you wanna add some micronutrient goodness to your wrap, I also suspect it would work fine with any leafy green. I’ve also dreamt about adding a small amount of cooked beets?!
My suggestion is to play around and live your best life.
So the methodology is simple.
Take about 1 cup of water and place it in a blender. Add a rough handful of spinach and puree on high. You need to make sure you have a high-speed blender for this one because the recipe will work best if your spinach is pureed into a spinach juice.
It will smell STRONG. Kinda like wheatgrass. Have you ever tried wheatgrass? The chlorophyll is what gives it that crazy strong smell that kind of makes you want to throw up. But don’t worry the wraps don’t have a strong taste of spinach!
Then you can add your 1 cup chickpea flour, and 1/2 cup tapioca starch into the blender, and blend for about 20-30 seconds. Just enough that the flours have a chance to mix. In my experience, the tapioca tends to stick to the sides a bit, so you may need to scrape it down once.
The mixture will be pretty watery – this is normal!
Heat up a non-stick pan over medium heat on your stove. Make sure the pan is warm before you pour the mixture on, it helps for it to set more quickly.
I’ve been using a 1/3 cup to measure out the wraps lately, and I find this works well for a taco sized wrap. You can increase to about a 1/2 cup and/or thin out the mixture for a larger wrap.
Allow the wrap to cook for about 2 minutes on the first side, and about 1 minute on the second side (they cook super quickly), and place on a plate for serving.
This recipe makes about 6 taco sized wraps, and they are nothing short of delicious! They’re:
- Soft
- Tasty
- Bendable
- Stretchable
- Filled with Micronutrient goodness
- Vegan
- Gluten Free
And they don’t cost a fortune to make!
If you’re in the GTA, Ambrosia has the BEST prices on bulk GF flours. It’s literally $1.49 for a lb of chickpea flour, and I think even $1.29 for a lb of tapioca starch. RUN there today and get these flours they are amazing, and have been making my wrap game so, so strong.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
Wraps
|
- 1 cups water
- 1 handful spinach
- 1 cup chickpea flour
- 1/2 cup tapioca starch
Ingredients
|
|
- Place water and spinach in a blender and blend on high until completely smooth
- Add flour in blender, and blend together until your mixture is smooth. You may need to scrape down some flour from the side of the blender.
- Place a non-stick pan on your stove over medium heat - let the pan heat up for about 3-4 minutes.
- Pour 1/3 cup of mixture ont the pan for "taco" sized wraps. Increase to 1/2 cup and/or slightly thin out the mixture with water to create a larger wrap.
- Let the wrap cook for approx 2 minutes on the first side (you'll know it's ready to flip when it easily comes off the pan - if it's not ready it will stick to the pan and your spatula and be a hot mess)!
- Flip and cook for about 1 minute on the other side. Place wraps on a plate for serving and VOILA!
How long do they last for?
If you freeze them (putting parchment paper between each one) they’ll last for about a month, but I’d say they’re best when eaten in the first day or two otherwise
This was easy to make and tastes great! Thanks for sharing!