Chickpea Tortillas

Wraps. Anytime, I'm down. I love wraps to the point that I would classify eating them as a hobby.

This recipe came about when I lived in London. I was obsessed with them. I had cut down my bread intake and replaced it with these Chickpea Tortillas. Softer than your average tortilla, more crepe like with crispy edges. I find nothing more satisfying than over stuffing them and eating it with my hands.

Ingredients:
makes 4-6 tortillas (depending on how big you make them)

1/2 cup of Chickpea or Gram Flour
1/2 cup of Water
Pinch of Salt

Method:

1. Whisk all the ingredients in a bowl

2. Heat up a pan on low to medium heat, with your choice of oil (I tend to use olive oil, grass fed butter or ghee)

3. Pour the batter onto the hot pan and swirl the pan to thin it out, turn down the heat if needed

4. Once the bottom is golden and the top looks close to fully cooked, flip it

5. Cook until both sides are golden, with darker spots

Serving Suggestions:

• My favourite is to have it along side vegetables and eggs

• As a wrap for everything

• With curry

• Or just spread some butter or hummus on top and devour

Notes:

• For a thicker tortilla, reduce the amount of water

• Add in different seasonings to complement your dish. A few of my favourites are:

  • Chilli flakes and spring onion

  • Smoked paprika

  • Nutritional Yeast

  • Whole flaxseeds for a multi-grain feel