Chickpea & Tapioca Wraps (Easiest)

Cook like a pancake. Recipe makes about 4-5 wraps depending on size and thickness. The addition of Tapioca flour removes the strong chickpea flavour. Don’t overcook or they do become a bit hard to roll up. 


  • 1 Cup Chickpea (Besan) Flour

  • 1 Cup Tapioca Flour

  • A few cracks of Himalayan Salt

  • 1 Cup filtered Water at room temperature

  • A dash of Extra Virgin Olive Oil


  1. In a large bowl, sieve and mix together the chickpea and tapioca flours. Add a few cracks of salt.

  2. Stir in the water a little at a time, and mix thoroughly with a whisk. Add olive oil if using and mix through. The consistency should be like that of a crepe mix.

  3. Preheat your cast iron pan on low heat, while letting the wrap mix rest for a couple of minutes. 

  4. Add a little olive or coconut oil to pan, give it another 30 seconds to warm through, then cook like a pancake making sure it is not too thick.

  5. Add a little oil in between each wrap during cooking.

  6. Have your toppings ready to go, wrap it up and enjoy!