Chickpea Gluten-Free Tortillas

Here is another fun, delicious, and simple way you can use chickpea flour. The key for this recipe is that you must us a non-stick pan. Otherwise these will get stuck and be impossible to flip. Trust me, I tried it! If you have a non-stick pan, this is a super easy recipe. The first time I made it, I was amazed at how these came out. They are light, flexible, and fluffy. I found this recipe fits best with savory ingredients, but I bet you could add a little bit (1-2 Tbsp) of maple syrup or honey to turn these into a fun dessert crepe that you can fill with fresh fruit and homemade chocolate spread. 

So far my favorite pairing with these crepes was filling them with beetroot hummus. However, these are so versatile and mild in flavor that they can be used in so many ways. Try a southwest wrap by adding black beans, salsa, lettuce, and homemade sour cream!

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Chickpea Gluten-Free Tortilla Recipe
gluten-free, vegan, plant-based, refined sugar-free

Ingredients:

• 1 cup chickpea flour
• 1 1/4 cup water
• 1 Tbsp fresh lemon juice (approx. juice from 1/2 lemon)
• 1/2 tsp salt
• Optional: 1 Tbsp fresh herbs or 1 tsp dried herbs of choice

Instructions:

1. Add all ingredients to a large bowl and whisk well. 
2. If you have time, let mixture sit for 30 min so flour can absorb the water (I usually don't wait and they turn out fine).
3. Heat a non-stick pan on low to medium heat and add 1/4 cup of batter to the pan.
4. Rotate the pan to spread out the mixture.
5. After about 5 min check if the crepe lifts off the pan easily, it if doesn't then let it sit for a little bit longer and then flip and cook the other side for 1-2 min.
6. Serve immediately or refrigerate in a sealed container. Warm in microwave and add your filling ingredients (e.g. hummus, spinach, tomatoes).