Gluten-free Chickpea Herbal Wraps

Gluten-Free Herb Wraps

If you have my cookbook, you will know I am obsessed with wraps. Not the typical type you may think of, full of thickeners, and wheat based but anything else I can wrap my food in, perfecto. Leaves, rice paper rolls, tortillas, you get the vibe. And these are on my favourite list.

They are easy to make, are healthy and the whole family will like them. For me, this is great, as I am always looking to lessen the reliance of gluten based foods for my son! (A tip is if you kids are fussy, just make them with out the herbs in them as plain chick pea wraps)


100 g (1 cup) chickpea flour (besan)
1 cup water
1 pinch salt
2 handfuls fresh herbs (we use parsley and basil) chopped finely

Coconut oil, for frying

1-2 avocado
1/2 cup pesto or you can use hummus or tahini
A couple of handfuls of some green leaves like lettuce or baby spinach
1/2 cup of sauerkraut
1/2 cup cherry tomatoes, chopped

Salt and pepper to taste


Mix chickpea flour, water, salt and herbs in a blender (or whisk together in a bowl and finely chop the herbs). Leave to rest for about 1 hour. Heat coconut oil in a non-stick pan on medium heat. Add a thin layer of batter (we add 1/3 cup but the amount depends on the size of your pan) and tilt the pan around to make sure it is evenly distributed.

Wait 30-60 seconds for the batter to solidify and bubbles start appearing. Carefully loosen the sides with a spatula before flipping the pancake.

Slide it onto a plate when both sides are golden. Fry the remaining the pancakes.

Add 1 tablespoon of hummus or pesto on to a wrap, place avocado on top, add lettuce or spinach, 1 table spoon of sauerkraut and a few cherry tomatoes and fold it over.

Sprinkle with salt and pepper to taste. Enjoy x

the compassionate kitchen wraps