Last updated - ; Published - By Rhian Williams 22 Comments
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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 3ingredients (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 somegreens 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 usinga balloon whisk.
- Make sure you use a measuring jugto 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 ladleas this will allow you tocarefully 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 panso 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 spatulatoflip 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 Saladas 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 anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipesonInstagram! 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.
4.17 from 18 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 minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes 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)
See AlsoSimple Baked Apples RecipeServe 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 usinga 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 panso 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 93Calories 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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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.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Sue
These were easy to make but I really dislike the taste of chickpea flour, can it be replaced with another flour?
Reply
Rhian Williams
Sure you could use this recipe instead! https://www.rhiansrecipes.com/crepes/
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