These Gluten-Free Vegan Wraps are super easy to make, flexible and bendy, and perfectly chewy. They’re also yeast-free, and a good source of protein and fibre.
Why you’ll love these Gluten-Free Vegan Wraps:
- They’re undetectably gluten-free and vegan
- They’re yeast-free and there’s no kneading or proving required
- They’re nutritious and filling
- They’re not dry and crumbly and don’t fall apart
- They’re perfect for a quick, healthy and satisfying lunch
- They taste great with a range of different savoury fillings – and even sweet ones too
- They work not only as wraps, but also as tortillas or flatbread.
And if that’s not enough to convince you, they’re super low-maintenance to make, too.
How to make this recipe
These wraps require just 3 ingredients (not including water or salt):
- Chickpea flour – which has a nutty flavour and creates a perfectly chewy texture
- Rice flour – which balances out the slightly heavier chickpea flour and keeps the wraps light
- Tapioca flour – which acts as a binding agent and keeps the wraps flexible and bendy
These wraps are great plain, but I love to add some greens powder to the batter, as it not only adds a beautiful colour and an earthy flavour, but is a fun way to get some extra nutrients.
Helpful tips for making this recipe:
- It’s important that the batter is mixed well and that there are no clumps. The best way to do this is to mix everything together in a large glass mixing bowl using a balloon whisk.
- Make sure you use a measuring jug to measure out the amount of water exactly – too much water will make the wraps too thin and too little will make them too thick.
- Use a ladle as this will allow you to carefully pour the batter into the pan – too little batter will make the wraps easy to fall apart and hard to flip over, and too much will make them too thick and easy to break apart.
- You must use a non-stick frying pan so that the wraps don’t stick to the bottom of the frying pan!
- Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the wraps ragged at the edges, and too little will make them hard to flip over.
- Use a spatula to flip over the wraps – you’ll know when to flip them over when the edges of the wraps come away from the pan.
- Cook them on a low to medium heat – too low and they’ll take ages to cook and turn out rubbery, too high and they’ll burn easily.
In this photo here, I filled my wrap with Chickpea Curry Salad as I love the combination of the creamy, nutty texture and spicy, salty-sweet flavours, but you can easily use lots of different fillings!
Fillings you can use
- Vegan White Bean “Tuna” Salad
- Chickpea Mayonnaise Salad
- Vegan “Egg” Mayonnaise Salad
- Lazy Falafel
- Mexican Tofu Scramble
- Chickpea Caesar Salad
How long do these Gluten-Free Vegan Wraps keep for?
These wraps do taste best freshly made, but keep covered in the fridge for a couple of days. They’re best reheated in a dry frying pan, which ensures they keep their texture.
Can you freeze these?
Yes. Just make sure to freeze them with a layer of baking paper in between each wrap if you want to take them out one at a time!
More gluten-free vegan bread recipes
- Gluten-Free Vegan Bread
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Cornbread
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Wraps
Ingredients
- 150 g (1 ¼ cups) chickpea (gram) flour
- 150 g (1 ¼ cups) rice flour
- 2 tablespoons tapioca flour
- Pinch salt to taste
- 500 ml (2 cups + 2 tablespoons) water
- 1 tablespoon vegetable oil for frying (or coconut, rapeseed or olive oil)
Instructions
- Place all the ingredients in a mixing bowl and use a whisk to mix it well and get rid of the clumps
- Heat up a tiny bit of oil in a non-stick frying pan – you don’t want to use too much so I would advise using a spray-on oil or rubbing a greased paper towel across the surface of the frying pan
- Use a ladle to put a small amount of the batter into the frying pan – swirl the batter around the bottom of the pan until it’s evenly distributed
- Cook on a low-medium heat for a couple of minutes until the edges of the wrap
- Flip over with a spatula and cook for another couple of minutes on the other side
- Place on a plate and repeat until you use up the rest of the batter – make sure you grease the pan each time (makes around 10 wraps in total)
- Serve stuffed with desired fillings
- Leftovers keeps well covered in the fridge for up to a couple of days – reheating them in a dry frying pan ensures they keep their texture
Notes
- It’s important that the batter is mixed well and that there are no clumps. The best way to do this is to mix everything together using a balloon whisk.
- Using too little batter at a time will make the wraps easy to fall apart and hard to flip over, and too much will make them too thick and easy to break apart.
- Use a non-stick frying pan so that the wraps don’t stick to the bottom of the frying pan.
- Too much oil will make the wraps ragged at the edges, and too little will make them hard to flip over.
- You’ll know when to flip them over when the edges of the wraps come away from the pan.
- Cook them on a low to medium heat – too low and they’ll take ages to cook and turn out rubbery, too high and they’ll burn easily.
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Tekhiyah
Would this work with cassava flour as opposed too?
Rhian Williams
Sorry I’ve never used cassava flour so I can’t say. I would love to hear how you get on if you try it!
dan
It seems a pity to make 10 wraps and if need be, to keep the leftovers for only a few days. Much better if the left overs would be freezer friendly. You don’t mention this above. But are these freezer friendly?
Thanks
Rhian Williams
Sorry for not mentioning – yes these can be frozen for later! Just make sure to freeze them with a layer of baking paper in between each wrap if you want to take them out one at a time!
Vashi
This wrap recipe is what I was looking for since a long time!!
It’s perfect, I mixed the batter in a bowl and could not get some chunks mixed, so I tossed all in a blender and added garlic powder. Turned out perfect and I could use my blender jug to pour from. Excited to try adding flavour to the wraps and seeds for texture. Thank you so so much! No more buying wraps ever again!
Rhian Williams
Thank you so much, so happy to hear that!
Alicia
This recipe was easy and turned out really well! I like the addition of rice flour, since chick peas flour can be pretty potent. It cut down on the strong taste, and the the tapioca made these nice and bendy. My only variation is that I had to add extra water to make mine thin enough to actually spread when I moved the pan around. Will make these again!
Rhian Williams
Thank you so much for the feedback!