No-bake, too. Because these vegan wraps are cooked in a skillet. Perfect for when it’s too hot to use an oven.
Cook the batter like you would a pancake or crepe. Finished, it’s like a soft tortilla. Sometimes it’s hard to know what to name things.
The inspiration for this recipe comes from socca, a traditional flatbread made with chickpea flour and water. Using half chickpea, half tapioca helps keep the wraps flexible even after a day. If you don’t like bean flour, I get it. Maybe don’t taste the raw batter. After cooking, the flavor is fairly neutral and enjoyable.
For a slightly tangy wrap, give the batter an overnight stay in the fridge. Some ways I’ve eaten or inflicted these wraps:
- filled with cream cheese and jam for a quesadilla
- as a peanut butter and jelly burrito
- stuffed with miscellaneous items as a leftoverito
So many possibilities. That’s a wrap. Or whatever you want to call it.
This isn't so much a recipe as an idea worth exploring. Blend the chickpea batter and cook the same day for immediate needs. Or store the batter refrigerated overnight. Batter will thicken after being in the fridge, so give it a good stir before cooking. Adjust the liquid as needed: for a thinner wrap (or crepe), add a bit more water. For anyone curious about cooking these wraps in a microwave, yes, I have. They're best cooked in a skillet.
- 1/2 cup chickpea flour
- 1/2 cup tapioca starch
- 1/8 teaspoon salt
- 2/3 cup cold water
- 1 teaspoon olive oil
Combine all ingredients and blend until smooth. Cook the batter like you would a pancake or crepe. Hot skillet. Oil. Cook and flip. The only difference - after you've flipped the wrap, press down on it with a spatula to get those lovely brown spots.