Gluten Free Wraps

This recipe makes 7- 6 1/2 inch wraps; adjust according to how many mouths you are feeding.

1/2 cup besan (aka chickpea flour)
1/2 cup oat flour
1 teaspoon sea salt
1/2 cup hot water
additional 1/4-1/2 cup water
olive oil for pan

Mix flours and salt in a bowl. (I grind my own oat flour in a coffee mill reserved for gluten free grains, nuts, seeds and spices; don’t use the one you grind your brew in or you will get all sorts of funky flavors. The besan can be found with other gluten free flours or in Indian/Asian markets). Add the hot water and mix with a whisk until there are no lumps and the batter is creamy. Add 1/4 cup more water and mix well. Set aside for 15 minutes (or until your fillings are prepared). Preheat a medium sized heavy frying pan, I like cast iron- nature’s non-stick, over medium high heat. Add an additional 1/4 cup (or so) of water to make the batter thin like crepe batter. When the pan is really hot, add enough olive oil to coat the pan, pour the batter into the pan to cover about 1/2 of the bottom then twirl the pan to coat the bottom with the batter. When the batter is set on top it should be golden on the bottom and ready to flip to cook to the other side. Repeat until all of the batter has been prepared. Fill as desired.

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We filled ours with “barbecued” tempeh, fresh salsa, romaine lettuce,avocado and tomato.

Barbecued Tempeh
1 8 oz package tempeh; sliced to about 1/4 inch pieces
olive oil
juice of 1 lime
2 teaspoons honey
1/4 cup ketchup
1/4 teaspoon sea salt
pinch fresh ground black pepper
1/4 teaspoon ground cumin
pinch ground coriander
dash cayenne (or to taste)

Heat a large cast iron skillet over medium high heat. Add olive oil to generously coat and arrange the tempeh. Combine remaining ingredients in a small bowl. Fry until golden and crisping on the bottom then turn off heat. Pour the sauce over the tempeh and spread to coat the pieces. Place under the broiler for 5-10 minutes until crispy. Enjoy in your healthy wrap!


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