Chickpea Flour Wrap (with Video)

Chickpea Flour Wrap

This chickpea flour wrap is a vegan/gluten-free/grain-free person’s best friend. 🙂 I have been experimenting with going grain-free recently which my gut my has been lovin’. I eat a lot of Indian-Pakistani food (that’s where my blood is from!) and so wanted a roti replacement as I LOVE roti! Before going grain-free I would usually make my gluten-free buckwheat flour chapati/roti, but now needed a replacement.

(*Update: a reader just told me that buckwheat is in fact a seed, not a grain! 

“While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.”


There is a traditional chickpea flour roti in India/Pakistan that they call “Besan Roti.” My Mom sometimes makes it and it’s delicious. The only problem though is that it is traditional quite stiff and not as malleable as regular roti. I used my Mama’s recipe as a template and adjusted it to make it more roti like. The result? Perfection. 🙂 Plus, only 2 ingredients are required! See my video and recipe for my chickpea flour wrap below. 

Chickpea Flour Wrap
Chickpea Flour Wrap |

Chickpea Flour Wrap
Yields 2
This chickpea flour wrap is absolutely perfect. It's vegan, gluten-free and grain-free. Plus, it only requires two ingredients. Incredibly easy to make!
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  1. 1 cup chickpea flour
  2. 1 cup water
  3. Oil, for pan frying.
optional seasoning
  1. 1/2 tsp salt
  2. 1/2 tsp cumin
  3. 1/2 tsp paprika
  4. 1/4 cup chopped cilantro
  5. and whatever else you think will be yummy!
  1. Pour a couple of tbsp of oil into a small bowl and set aside.
  2. Heat a large non-stick large frying pan over medium heat.
  3. Combine the chickpea flour, water and spices, if using, into a bowl and whisk very well.
  4. Add a few drops of oil into the pan and coat the pan.
  5. Using a 1/3 cup measuring cup for smaller wraps and 1/2 measuring cup for larger wraps, spoon out the chickpea into the pan.
  6. Use a spoon to spread out the batter in a circular motion making sure to cover any holes in the batter. You want it as thin as a crepe.
  7. Wait a couple of minutes and then flip over. (Each side should start to turn brown with brown spots). Cook for another couple of minutes on that side and then serve.
  8. Can be eaten hot or cold.
  1. If I'm using a pan that isn't very "non-stick" sometimes I dip a spoon into the oil and spread the oil around the edges of the pancake so that it's easier to flip.

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    1. Thanks Calum! They bend great! I use them for burritos all the time. I’ve added a video which better shows the texture. 🙂

    2. these were so easy to make and so delicious. i added garlic powder, a tip of salt, paprika and dry parsley to the batter. OMG- they were heavenly and my family loves them.

  1. Thank you so much!! These are amazing. I can’t believe how simple they were to make and how similar to real tortillas. My son has a lot of food allergies and I was able to make him a burrito. Thank you! I will need to stock up on chick pea flour.

    1. Your most welcome Stephanie!!! It’s amazing how easy they are! I can totally relate to food allergies – I’m so glad it worked out for your son. 🙂

    1. Yup, I usually make a batch for burritos and eat them for lunch the next day. They won’t be as soft but they will definitely still work!

  2. I’m definitely going to try these soon! 🙂
    Have you tried to turn them into a crunchy taco like shell by crisping them further in the oven, or think this could work?
    Thanks for the great recipe!

    1. Hi Bianca! You are most welcome! 🙂
      No I haven’t tried that! I’m not sure it will work as it’s quite soft. I’m sure it can be done but you’d have to play with the water content. Chickpea cracker can be made and so surely tacos! I’m going to give it a try soon, let me know how it goes if you try it as well! 🙂

  3. Hello again Kiran!
    I tried out your recipe but I didn’t end up attempting to turn them into tacos.
    I scoffed the first one (just to test before serving :P) and I was in love – they were perfect as they were.
    I added some garlic and parsley to the mixture, and served them up with smoked salmon, hommus, salsa and a stack of dill.
    My Mother really loved it too, and we’re really grateful to have found a great recipe that she can enjoy without any nasty belly upsets.
    Even my Father, who is usually against anything healthy or free of gluten, asked for seconds and took leftovers to work.

    Anyway, just wanted to post a big thank you, this recipe was a big hit, and your instructions made it easy for a novice like myself to whip up!

    1. Hi Bianca, thank you so much for your message! I’m so very glad that your whole family liked them! Ohhh, adding all those ingredients sounds delicious! I usually add garlic as well as I basically add garlic in anything :).

      You are very welcome, my absolute pleasure! Do feel free to reach out with any more variations of it or if you have any more questions. 🙂

  4. Loved it! I made a chick pea “omelette” the other day and I was wanting the same flavor but as a pita or tortilla and this was great. I looove west Indian roti so I’m going to experiment with this a little more to get it a little softer, but overall this was amazing for a tortilla! Made hummus and put that on it with fresh greens and veg, so good! Thanks

  5. Just found your recipe and can’t wait to try it. Can you freeze these tortillas? (By the way, I love your name. Same letters as mine, but in a different order) 🙂

  6. This is so delicious! Seriously my favourite recipe I’ve found to date because of the simplicity of it. Thank you so much!

  7. I always add some onion, grated zucchini, grated carrot snd rice flour to the mix. Normally we eat them as is with mint chutney but I recently changed it up snd served these with roasted sweet potatoes as filling and called them veg tacos with some salsa and hint of chutney.

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