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Chickpea Wraps

*Makes approximately 22 wraps (depending on amount of water added).

Chickpea Wraps:


  • 4 cups chickpea flour

  • 2 cups of tapioca starch (flour) or arrowroot flour

  • 4.5 to 5 cups of water

  • 1 tsp salt

  • Avocado oil

  • Rosemary or other spices (optional for seasoning)

  • Cooling rack


  1. Combine all ingredients in a blender, food processor or a large mixing bowl using to use with an electric mixer. Process until smooth. Use less water if a thicker wrap is desired. I prefer a thinner wrap so I use closer to the max water.

  2. Preheat a non-stick or stainless steel skillet on medium heat. Reduce to medium low and spray with avocado oil. Using a 1/3 or 1/2 cup sized-ladle, pour into skillet quickly as it starts to cook immediately.

  3. Cook for 3 minutes approximately and then flip and cook for one more minute.

  4. Place wrap on cooling rack and let cool completely (if not eating right away).

  5. Can be kept in the freezer. Be sure to use wax paper in between to prevent sticking together. (I like to cut the wax paper in circles roughly the size of the wraps and store in a stainless steer container.)


  • When you plan on eating the wraps, remove from the freezer beforehand and allow to thaw. You can also remove from freezer and place in frying plan and allow it to crisp up if you desire a crisper wrap. My favourite way of eating these are with an egg omelette, lettuce, tomatoes and bacon wrap.



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