2-Ingredient Chickpea Flour Wraps

Updated: Aug 23


I’m the furthest from a skilled cook as they come. I don’t have the time nor patience to spend hours in the kitchen, whipping up things that are eaten in a mere 5 minutes (make that 2, courtesy of my 9-year-old who should just move into the local grocer). I value quick, healthy, and tasty foods, and these two-ingredient chickpea flour wraps fit the bill.


They’re wraps. Well, savory pancakes. No, no, flatbread … ish. Ok, they’re whatever you want to make of them. These … bread-like things are SO versatile. They can be made a bit thicker and used as flatbreads for sandwiches, or made thinner for wraps. They’re best served immediately, as the texture changes quite a bit with time.


Chickpea flour is high in protein yet void of gluten, which my son and I react to, and with merely two ingredients & a non-stick (or seasoned cast iron skillet – even better!), you can whip these up in a matter of minutes.


I’m going to keep the “ingredient and directions” section simple:


Mix chickpea flour and water in a bowl until you reach your desired consistency (the thicker the batter, the thicker the result). You can add salt and spices of choice, for extra flavor. Pour batter in a non-stick skillet or cast iron pan, and either leave as-is for a thicker pancake-like flatbread, or swirl the pan around for a thinner tortilla-like wrap.

Voila! Simply fill with your choice of goodies! Very seldom do we consume deli meat, for many reasons, including the fact that The World Health Organization classifies processed meat as a Group 1 carcinogen, the same category as tobacco smoking and asbestos. Instead, we opt for canned tuna, shredded chicken or beef, omelets, egg salad, and roasted veggies with hummus. We are working towards decreasing our meat consumption, so look for a follow-up post to this one with more veggie-packed ideas!


If you make these, do drop a line below with your thoughts, and tag me on Instagram, @muslimmamaonthemove!

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