Flexible Grain Free Wraps
We LOVE efficiency in The 4 Blades kitchen, and we love good food. These wraps give you a bit of both. We love making these wraps (which are quite like crepes!) and using them as a brekkie burrito or even just rolled up with peanut butter and chopped into bite-size pieces for our 2 year old. It is a recipe that has been shared across our whole family, so we are all making them now! The recipe you will find below is actually a triple batch of a recipe that Joe and I make every 1-2 days. Make up a big batch, keep the batter in an airtight bottle in the fridge for 3 days or so, and cook up some wraps as you need them. They fold beautifully – a welcome change for gluten free, right?
Recipe Tester Feedback: "This twist on the wrap is a cross between a crepe and a wrap. Super soft and flexible without breaking. I love that you can make what you need and save the rest for another day." - Kylie
No: Gluten / Dairy / Nuts
Preparation Time 5 minutes
Cooking Time approx. 3 minutes per wrap
Makes 15-20 wraps
Batter and cooked wraps can be frozen
- besan / chickpea flour - 210g
- tapioca starch - 270g
- xanthan gum - 1/4 tsp
- salt flakes - 3 tsp (or 1.5 tsp for fine salt)
- eggs - 3
- water - 720g
- butter - or oil for frying (*use oil for DF)
- Add the besan (210g), tapioca (270g), xanthan gum (1/4 tsp), salt (3 tsp), eggs (3) and water (720g) to the bowl. Blend Speed 6 / 20 seconds.
- Heat a frying pan over medium heat. Add the oil or butter and allow to melt until quite hot.
- Pour a little batter onto the pan, then swirl the batter around the pan until a thin even layer is around the bottom.
- Allow to cook through. The edges should be a little crispy.
- Flip after 1-2 minutes. Cook for another 1-2 minutes on the other side.
- Repeat for the remaining batter. The batter can be kept in an airtight container in the fridge so you can make fresh wraps each day for 3-4 days.
- Allow them to cool, roll them up with your favourite wrap fillings, and you are on your way!