This gluten free and vegan wraps recipe is my ultimate sandwich. They are homemade wraps (no bad stuffs here) !! It’s the type of essential recipe I really need, simply because bread is not part of my diet anymore. I thought you might like it too.

They are really healthy wraps

Thanks to the spinach, they contain vitamins A + K and antioxidants.

This version of wrap is gluten free because it’s made of quinoa, brown rice and chickpea flours ! It means that my homemade wraps are easy to digest but still very fullfiling.

I have already replace the quinoa flour by gluten free oat flour and it works perfectly well too.

Finally you have a delicious light sweet taste thanks to the fresh grated coconut I’ve added in this gluten free wraps recipe. Sometimes I swap the fresh coconut for dried shredded coconut. I will first soak the dried coconut 1 to 2 minutes in hot water, remove the water and use the coconut slightly rehydrated.

Are the wraps easy to make and cook?

They are relatively easy to make.

You’ll have to mix the ingredients altogether and let it sit for at least 15 minutes on the counter.

Then you cut them into 4 or 8 pieces (depending if you want them big or small).

Roll each pieces again into balls. Using your fingers first, shape them into round wrap. Roll them and cook in a pan for few minutes.

How to eat them?

You can try wrapping up roasted veggies or kale salad (marinated in lemon and olive oil) and chopped avocado, with fresh coriander! And if you like your wrap extremely creamy like me, add a spoon of my guacamole dip or my raw mayo !

I love to use those healthy wrap as a piece of bread too, to accompany a salad or a soup.

And, when I decide to make the dough, I use to play with the sizes of this delicious vegan wrap too, depending of my needs. I make small round shapes, if I need something tasty for dipping in a pesto or hummus for a lovely appetizer with friends.

When I prepare the dough, I keep it in the fridge for few days and cook them right before I need them. You could even freeze the tough for later on.

It’s delicious for a nutritious lunch or even a pic-nic! It’s a must try.

Top Tip about spinach

What are the vitamins K & A from the spinach for?

K is absolutely essential to build strong bones and help to prevent heart disease.

A is a key for good vision, a healthy immune system, and cell growth.

Healthy gluten free wraps and…

Nourishing, versatile, full filling and incredible delicious !

If you make it

If you make the gluten free wraps recipe, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.

Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.

Healthy greetings from Laetitia

GLUTEN FREE WRAPS

Homemade wraps is the key for a healthy lifestyle. A combo of 3 gluten free flours for more nutrients. Those are tasty and perfect for the whole family. Make them big or small, you choose.

Category Main Dish

Keyword Egg free, Gluten free, Vegan

Prep time 15 minutes minutes

Cook time 15 minutes minutes

Total time 45 minutes minutes

Servings 4 big wraps

INGREDIENTS

• ½ cup shredded baby spinach
• 1 cup brown rice flour
• ½ cup quinoa flour - (or gluten free oat flour)
• ½ cup chickpea flour
• ½ cup fresh grated coconut - (or dried shredded coconut, soaked 1 to 2 min in hot water. Squeeze it and throw the water)
• 2 tbsp psyllium husks
• ¾ cup warm water - ¾ cup = 188 ml
• Salt and pepper to taste
• 2 tbsp coconut oil for frying - (optional if you use a non stick pan)
• Extra brown rice to dust the work surface

INSTRUCTIONS

• Combine the 3 flours, the spinach, the grated coconut, the psyllium husks, salt and pepper in a large mixing bowl.
• Make a well and pour in 1/2 of the water first. Stir the mixture with a spoon. Add the remaining water and using your hands, mix well together until a dough forms.
• Let it sit for about 15 minutes on the counter.
• Cut the dough into 4 equals part (if you go for big sizes pancake/wrap) or make them smaller into 8 equals part. Roll each parts again into balls.
• Dust the work surface with more brown rice flour (a marble counter works perfectly) and flatten each ball with your fingers first, to have a medium circle. Then using a rolling pin, roll them into a circle about 20 cm diameter. I use to flip them over regularly and add more flour on the work surface, if needed.
• Put a frying pan (21 cm diameter) over medium high heat. When it is very hot, add coconut oil, then cook the wrap for about 2 min each side (or when it turns slightly brown). Cook the 3 other wraps the same way.