Chickpea Flour Wrap Recipe

Looking for an easy Chickpea flour wrap recipe? Learn how to make Chickpea flour wrap using healthy ingredients.


Submitted by howell27

Makes 4 servings



wrap made with chickpea flour gluten free

Recipe Ingredients for Chickpea flour wrap

1 cup chickpea flour
1 cup warm water
2 tbsp extra virgin olive oil
1 tsp chopped fresh rosemary
1 dash of sea salt

Recipe Directions for Chickpea flour wrap

  1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.

  2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.

  3. (I use a cast-iron skillet, but Tricia uses a non-stick tart pan.)

  4. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.

  5. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.

  6. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.

  7. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.

Categories

Breads

Nutrition Facts
Serving Size 116.5g
Amount Per Serving
Calories
243
Calories from Fat
88
% Daily Value*
Total Fat
9.8g
15%
Saturated Fat
1.3g
7%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
73mg
3%
Potassium
441mg
13%
Total Carbohydrates
30.5g
10%
Dietary Fiber
8.8g
35%
Sugars
5.4g
Protein
9.7g
Vitamin A 1% Vitamin C 4%
Calcium 6% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
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