Gluten-Free Vegan Wraps

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):

1. Chickpea flour - which has a nutty flavour and creates a perfectly chewy texture
2. Rice flour - which balances out the slightly heavier chickpea flour and keeps the wraps light
3. 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

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. 

4.24 from 17 votes

Print Pin Rate

Course: Main Course

Cuisine: American, European

Keyword: gluten-free vegan flatbread, gluten-free vegan tortillas, gluten-free vegan wraps

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 14 wraps

Calories: 93kcal

Author: Rhian Williams

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

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.

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!

Nutrition Facts

Gluten-Free Vegan Wraps

Amount Per Serving

Calories 93 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g5%

Sodium 9mg0%

Potassium 99mg3%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 4IU0%

Calcium 7mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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