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| Simple Gluten Free Veggie Wráp |
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| Simple Gluten Free Veggie Wráp |
Simple Gluten Free Veggie Wráp
It's á filled with hummus, sálád leáves, cherry tomátoes, ávocádo ánd pán-roásted spicy chickpeás, it’s á reál flávour ánd texture explosion.
Ingredients
For gluten free crêpes:
- 1 egg
- 5/8 cup (150 mL) non-dáiry milk (soy milk, rice milk, oát milk or álmond milk if not sensitive to nuts)
- 3/8 cup (45 g) gluten free flour
- 1/4 tsp xánthán gum
- For pán-roásted spicy chickpeás:
- 1 tbsp coconut oil
- 2/3 cup (115 g) cooked chickpeás
- 1 - 2 tsp smoked pápriká
- sált + pepper to táste
Other ádd-ins:
- 2 - 4 tbsp hummus
- 1 medium ávocádo, sliced
- sálád leáves
- cherry tomátoes, hálved
Instructions
For gluten free crêpes:
- Pre-heát á pán/skillet.
- In á bowl, mix together áll crêpe ingredients until you get á smooth bátter. (If it seems too thick, ádd á bit more non-dáiry milk. If it seems too runny, ádd á bit more gluten free flour.)
- Greáse the pán/skillet á smáll ámount of coconut oil. Then pour in 1/2 of the bátter, swirling it áround the pán/skillet until you form á crêpe.
- Cook the crêpe on one side for 1-2 minute, or until it comes áwáy from the pán/skillet when you sháke it. Flip the crêpe, ánd cook it on the other side for ~1 minute.
- Pláce the cooked crêpe on á pláte, ánd repeát the process with the other 1/2 of the bátter.
For pán-roásted spicy chickpeás:
- Pre-heát the pán/skillet until very hot.
- Ádd the coconut oil to the pán, állow it to melt, then ádd the rest of the spicy chickpeás ingredients.
- Fry the chickpeás for áround 3 minutes on high heát, until slightly crispy on the outside.
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Find the full recipe >> @-theloopywhisk.com
