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Gluten-free “Eggy” Wraps

Gluten-free “Eggy” Wraps

Serving Size: 2

Gluten-free “Eggy” Wraps


  • 1 cup chickpea flour
  • 2 tbsp sunflower oil + a little reserve
  • 1 cup + 2 tbsp water
  • 1 avocado, sliced
  • 4 romaine lettuce leaves
  • 1/2 red pepper, sliced
  • Mushroom sauce


  1. Place the flour, oil and water together in a bowl and whisk until smooth
  2. Wipe a frying pan with an oiled piece of kitchen paper, then set over a medium heat
  3. When hot, pour in 1/4 of the batter
  4. Keep the pan moving to allow the wrap to move around when properly cooked, and if necessary, bring in any errant edges with a spatula
  5. Flip the wrap after 1 minute, and cook evenly on both sides
  6. Repeat for the rest of the batter until you have 4 wraps
  7. Place 1 lettuce leaf, a few slices of red pepper and a few slices of avocado on each wrap, then drizzle with a little mushroom sauce or dressing of your choice
  8. Roll to wrap,
1 Comment
  1. Towucdohn! That’s a really cool way of putting it!

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