Breakfast · Gluten Free · Recipes · Snacks

Chickpea &Rosemary Wraps 

Chickpea & Rosemary Wraps 

This recipe is ever so slightly adapted from a recipe in the cookbook Delicously Ella. These yummy wraps are simple and delish, much more malleable than my previous wraps, but with a higher carb content. Checking in at about 15g net carbs per wrap, you will need to watch you don’t eat them all! 

Equipment required 

1 measuring jug
1 mixing bowl
1 whisk 
1 set of scales 
1 large fry pan 

Shopping list for 2-4 people 

200ml of water 
130g of gram (chickpea) flour 
2 tbsp milled flaxseed
1 tsp of rosemary (you can use any herb) 
Salt & pepper 
Ghee (or oil of choice) 

Method to the madness 

Weigh out the chickpea flour and place in the mixing bowl with the herb, flaxseed and seasoning, season generously 

Stir in the water with a whisk to ensure you have a smooth batter 

Heat the fry pan to a medium high heat, add in your choice of oil 

Once the pan has heated up pour about 1/4 of the batter into the pan and spread it out as thinly as possible, I used the back of a spoon for this 

Cook the wrap until it is translucent on the top side, then flip and cook on the other side until golden 

Serve your wrap with your favourite toppings, I had avocado with pepper and lime on mine 



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