Fill them with whatever you fancy, here I have gone for a simple vegan yoghurt and bean salad, but how about this ‘untuna’ filling or my favourite lentil and peanut dip. You could also fill them with a veggie chilli as long as it is not too liquidy (I am the master of making mess with finger food...just warning ya!)
The chia seed is the star of the show in terms of binding the ingredients together and ensuring that these wraps do not fall apart. You could probably use ground flax as a substitution but my personal experience with chia and flax is that ground chia has a better ‘gumming’ action and I usually opt for it given the choice.
I left these wraps pretty plain but they would be the great base for some Italian, Mexican or Indian spices depending on your filling flavours.
Recipe: Gluten free tortilla wraps
Serves 2 (approx 6 wraps)
½ cup chickpea flour
½ cup buckwheat flour
3tbs starch (I used arrowroot)
½ tsp baking powder
¼ tsp salt
¼ tsp garlic powder
Other seasonings as desired to taste (I kept my tortillas ‘plain’)
3tbs ground chia seed mixed with ¼ cup warm water
1 tbs coconut oil
1 cup warm water
Mix dry ingredients together and then add wet ingredients and mix well to form a batter of ‘yoghurt’ consistency.
Lightly oil a frying pan and once hot add a dollop of batter spread thinly (quickly!) and fry the tortillas as you would a pancake. Cook them for 2-3 mins on one side then flip and finish with a minute on reverse.
Serve immediately, or if making in advance simply warm through in the oven or microwave before serving. These are best eaten within 24 hours. I have not tried freezing them but I imagine that would work, making sure they are separated with parchment.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.