Ingredients: |
Ingredients: For gluten free crêpes:
1 egg 5/8 cup (150 mL) non-dairy milk (soy milk, rice milk, oat milk or almond milk if not sensitive to nuts) 3/8 cup (45 g) plain gluten free flour bland (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum) 1/4 tsp xanthan gum For pan-roasted spicy chickpeas: 1 tbsp coconut oil 2/3 cup (115 g) cooked chickpeas 1 - 2 tsp smoked paprika salt + pepper to taste Other add-ins: 2 - 4 tbsp hummus 1 medium avocado, sliced salad leaves cherry tomatoes, halved
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Directions: |
Directions:Instructions For gluten free crêpes: Pre-heat a pan/skillet.
In a bowl, mix together all crêpe ingredients until you get a smooth batter. (If it seems too thick, add a bit more non-dairy milk. If it seems too runny, add a bit more gluten free flour.)
Grease the pan/skillet a small amount of coconut oil. Then pour in 1/2 of the batter, swirling it around the pan/skillet until you form a crêpe.
Cook the crêpe on one side for ~1 minute, or until it comes away from the pan/skillet when you shake it. Flip the crêpe, and cook it on the other side for ~1 minute.
Place the cooked crêpe on a plate, and repeat the process with the other 1/2 of the batter.
For pan-roasted spicy chickpeas: Pre-heat the pan/skillet until very hot.
Add the coconut oil to the pan, allow it to melt, then add the rest of the spicy chickpeas ingredients.
Fry the chickpeas for ~2-3 minutes on high heat, until slightly crispy on the outside.
Assembling the wrap: Spread some hummus onto each of the wraps, then top with toppings of choice.
Wrap it up, and enjoy! |