Glutenvrije wraps

Recipes Gluten-free Sugar-free Main course Wheat-free

In my opinion, gluten-free wraps are just as delicious as 'regular' wraps. They can be a bit harder to find—around here the tasty variety is only sold at the health food shop, which is closed in the evenings, and sometimes I run out of wraps in the pantry. If I've set my mind on those heavenly quesadillas, that can be a big disappointment. So here's a recipe to make gluten-free wraps yourself, so you can just get on with it. For emergencies—when the shop is closed and you're out of stock—or simply because they're so easy and use few ingredients.

Recipe

Gluten-free wraps

Gluten-free wraps are a quick and inexpensive alternative to regular wraps, made from buckwheat and chickpea flour. The batter, seasoned with herbs, is mixed with water and an egg, then cooked in thin layers in a non-stick pan for a crisp result. They're perfect for quesadillas, filled wraps with chicken, or light snacks with hummus and lettuce.

Course	Main course, Lunch
Kitchen	Mexican
Servings	Approx. 6 wraps

Preparation time

Preparation time	15 min
Total	15 minutes

Equipment

Mixing bowl
Whisk
Food processor
Frying pan
Flat plates

Ingredients

100 grams buckwheat flour
100 grams chickpea flour
1 egg
300 ml water
pinch of salt
dried herbs to taste (oregano, thyme, basil)

How to make gluten-free wraps?

Put the buckwheat flour, chickpea flour, salt and herbs in a mixing bowl. Whisk in the water and egg (or use a food processor).
Use a good non-stick pan and make thin wraps so they turn out nicely crispy.
They're best eaten warm, so if you want to make the chicken wraps, it's best to fry the chicken and bell pepper while you're making the wraps. Then you can serve straight away!
Serve the wraps on flat plates. Don't forget the cheese, lettuce and avocado.

Cooking mode Prevents your screen from going to sleep

These gluten-free wraps are made from buckwheat and chickpea flour, making them suitable for people who can't tolerate gluten. By cooking the batter thinly in a non-stick pan, the wraps become nicely crispy at the edges.

Serve the wraps immediately after cooking, because they're at their best when warm. Fill them to taste with chicken, bell pepper, cheese, lettuce and avocado, and place them on flat plates for an attractive presentation.