CHICKPEA FLOUR WRAPS, singleton option

WRAPS WITH A DIFFERENCE (Wheat and egg free)


A journalist friend on a wheat-free diet tried these and liked them so much he made a big batch for a party he hosted.  They went down well.

Chickpea flour makes unusual but delicious wraps.  As a bonus, they're gluten and egg free.  They're puffier and more airy than other wraps but pliable.  As long as they are rolled up as they come out of the frying pan, working with them won't be a problem.

The flour, called Besan, is used regularly in Indian cooking.  It comes in packets of various sizes and is not expensive. 67goingon50 often uses it instead of breadcrumbs in meatloaf or burgers.  

The batter needs to sit at least half an hour but improves if left for longer in the fridge.  Make it in the morning and your evening meal is half prepared.  The batter can be plain or spicy but if you're serving these to children, you might want to hold back on the spices.

The wraps are spread with yoghurt-mayo - very non-fattening. Add a thin layer of Skinnier Aubergine & Tahini Dip or Skinnier Greek hummous, then some stir-fried tenderstem broccoli, thinly sliced peppers and mushrooms with grated garlic and a little thyme. One chickpea flour wrap stuffed with that mixture is a meal in itself.
  

Feeds: 4-6 (Singleton portions below)
Cost:  under £1  (not including filling)

Ingred:
1 cup chickpea flour
1 c water
1 1/2 tbsp olive oil
1/2 tsp salt
2  tsp dried coriander
2  tsp cumin
2  tsp garam masala
1  tsp tumeric
1/3-1/2 tsp chilli powder

Method:
1.  Whisk ingredients together;  rest a minimum 30 min or overnight.  
2.  Heat a non-stick 10 inch/26 cm frying pan over high heat.  When you can feel the heat coming off the the pan, spray with vegetable oil.
3.  Reduce heat to medium.  Ladle in a scant 1/4 cup of batter; swirl until it covers the bottom of the pan.  Leave a few mins; slide a spatula under to check the bottom is brown.  When cooked the pancake will release and be flipped easily.  Repeat on the other side.  
4.  Remove from the pan and using a clean teatowel, roll up.  Remove towel.  Place the wrap seam side down, securing it with a toothpick if necessary; cover and keep warm. 
5. When all wraps are cooked, fill. 
5.  You can also cut the wraps into wedges and serve as a bread substitute.      
 

Tip:  

Singletons:  quarter the recipe, using 1/4 cup flour, 1/4 cup water, a dash of olive oil, a pinch of salt and a couple of pinches of the  spices. This makes two wraps.

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This recipe has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.