This gluten free veggie wrap makes the perfect healthy breakfast, lunch or dinner – once you try it, you’ll want to eat it all the time. It only takes 10 minutes to prepare, and it honestly couldn’t be easier to make. Filled with hummus, salad leaves, cherry tomatoes, avocado and pan-roasted spicy chickpeas, it’s a real flavour and texture explosion.
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.
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.
Spread some hummus onto each of the wraps, then top with toppings of choice.
Wrap it up, and enjoy!
Recipe by The Loopy Whisk (www.theloopywhisk.com).