[This Gluten-Free Vegan Wraps post is sponsored by VFuel! All opinions are my own.]
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.
I’ve been wanting to make Gluten-Free Vegan Wraps for absolutely ages but it took a lot of experimenting and testing because I wanted the recipe to come out perfectly. So I’m so excited to finally be sharing this recipe with you!
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 these Gluten-Free Vegan Wraps:
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 VFuel Vegan Super 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.
This powder is packed full of good-for-you-ingredients like green tea, beetroot powder, alfalfa sprouts, parsley and spirulina. If you find spirulina too bitter and grassy, don’t worry because the taste of this powder isn’t overpowering at all, and the slight earthiness is great for these wraps as it really enhances the savoury flavour of the chickpea flour.
For more ideas for how to use this powder, I would suggest smoothies, soups or even pasta sauces such as pesto.
Important note: This powder contains wheat grass powder and barley grass powder, which are gluten-free (as the grasses do not contain gluten), but because of possible cross-contamination, this powder is not suitable for people with coeliac disease, wheat or barley allergies or severe gluten intolerance.
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 for these wraps:
- 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.
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 1/4 cups) chickpea (gram) flour
- 150 g (1 1/4 cups) rice flour
- 2 tablespoons tapioca flour
- Pinch salt to taste
- 500 ml (2 cups + 2 tablespoons) water
- 1 tablespoon VFuel Vegan Super Greens powder (optional*)
- 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
Helpful tips:
- 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
Thank you very much to VFuel for sponsoring this post, and thank you for supporting the brands that support Rhian’s Recipes!
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!