These are brilliant wraps which are so easy to make and very versatile. They are great for lunches on the move, to have on stand by in the fridge, pop in the freezer to pull out when required, or to have with dinners as a wrap with salad and meat or with Mexican food or chicken etc. You can vary what herbs and spices you put in to go with your meal i.e. I tend to use:
? fresh or dried chives or coriander if filling with salad
?chilli or coriander with Mexican food, dried or fresh coriander
?cumin or chilli with curries
use your imagination and experiment as these take on lots of tastes.
So you will need:
One cup of gram flour or chickpea flour
2tbsp of flax seed
One and a half cups of water
Your choice of herbs of spice
1. Mix the chickpea flour and water together and remove the lumps. Mix in the flax seeds. Leave to sit for a minimum of 5 minutes if not longer if you can. This will allow the flax seed to activate and will act as your egg substitute.
2. Ideally use an oil like sunflower or rapeseed but I like coconut oil and place a small amount in a small hot pancake pan. Pour some of the batter in and pour round like making pancakes. Once the mixture has gone translucent loosen with a spatula and flip it over and cook the other side.
4. Continue the process until the mixture has gone.
5. You can store these in an airtight container for 5-7 days in the refrigerator or place between greaseproof paper and place in an airtight bag or container in the freezer and remove as necessary.