Healthy Chickpea Wraps

We are obsessed with these at the moment.

Who knew chickpea flour was so versatile? And so quick to whip up into something delicious.

We’ve made every form of chickpea wrap/pancake/omelette known to (wo)man over the last few months and realised we should share the love.

As always, we love getting bang for our nutritional buck. These babies are high in protein and fibre and give you a low carb option to the regular refined white flour tortillas.

Also - they go with everything. Just season them with whatever works for your meal.

Going Mexican with fajitas? Add some paprika and cayenne to the mix.
Going Indian to dip into a curry? Add some curry powder or cumin.
Making plain wraps for any situation? A little salt and pepper will do the trick.

We make a huge batch and leave them in the fridge to be heated up as needed.

Don’t forget to tag #makankitchenstories and #makanmoments if you make it! <3

Ingredients (makes 4):

  • 1 cup chickpea flour

  • 1 cup water

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/4 tsp cumin


  1. Measure out the chickpea flour and pour into a large mixing bowl. Add all other dry ingredients.

  2. Add the water and whisk together until fully combined and lumps are gone (don’t worry about a few small lumps here and there, they seem to work themselves out in the pan!)

  3. Heat a large pan on a medium heat. When hot, add enough oil to lightly cover the pan.

  4. Add a quarter of the mixture to the pan (1 ladle) and move the pan to spread the batter evenly across it.

  5. Wait until small bubbles begin to form and flip the wrap (around 2 minutes).

  6. Cook for a couple more minutes on the other side and put aside. You want the pancake cooked, but still pliable and not crispy.

  7. Repeat with the remaining batter.

Don’t forget to tag @makansnacks and #makankitchenstories if you make it!

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