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 purchase any of these 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.
Sue
These were easy to make but I really dislike the taste of chickpea flour, can it be replaced with another flour?
Rhian Williams
Sure you could use this recipe instead! https://www.rhiansrecipes.com/crepes/