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Chickpea Flour and Oat Wraps | Cooked | Oil-Free

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Flexible, sturdy, springy wraps made with nothing more than rolled oats, chickpea flour, and psyllium husks (plus water and spices). Naturally vegan and gluten-free, they are fast (make-in-the-blender fast!), easy, versatile, delicious, and nutritious (high in fiber and protein)! Because when I make wraps, that’s just how I roll (pun intended).

vegan oil-free gluten-free chickpea flour and oat wraps

It took me a few tries to get this recipe right. In my first attempt, I added too much psyllium husk— man oh man were they stretchy, kind of like the comic superhero, Mister Fantastic. I made a quick 15-second video (shared in the private members’ Facebook group) at just how silly they turned out. They made for some quick, spontaneous entertainment.

In the end, these wraps turned out perfect for holding your favorite filling without falling apart. They are more on the pale side, so don’t expect them to get too golden in color when cooking. They have more of a thick spongy feel to them than a flat flour tortilla does.

When I share recipes with you, it is my goal to explain why I use the ingredients that I do. Following recipes is easy, but when you understand why and how ingredients react to either technique or with other ingredients, you will start to feel comfortable in building your own recipes. The three main ingredients in these wraps are chickpea flour, rolled oats, and psyllium husks. Let’s take a sneak peek at each of them… shall we?

Ingredient Run-Down

Chickpea Flour

Gluten-Free Rolled Oats

Psyllium Husk Powder

vegan oil-free gluten-free chickpea flour and oat wraps

What do you think? Ready to give these wraps a test run? I hope I gave you some inspiration and encouragement, because a person can never have too many wrap recipes in their recipe arsenal.  Please be sure to leave a comment below. blessings, amie sue

vegan oil-free gluten-free chickpea flour and oat wraps


Yields 7 (6″ – 1/3 cup measurement per wrap)


  1. In the blender, add the water, oats, chickpea flour, psyllium husk, vinegar, onion powder, garlic powder, and salt. Process on high speed until very smooth. Pour batter into a bowl to ladle out premeasured amounts to the pan.
    • If you aren’t concerned about making evenly sized tortillas, you can pour the batter straight from the blender carafe into the pan.
    • Warning: RAW chickpea flour tastes awful, so I don’t advise taste-testing your batter!
  2. Heat a well-seasoned cast-iron or nonstick pan over medium-high heat until very hot.
    • If you are not sure if your pan is nonstick, add a quick spritz or swipe of oil to the pan.
  3. Ladle 1/3 cup of batter into the hot pan and immediately lift and tilt so that the batter spreads to about a 6- or 7-inch circle.
    • If you use a hot griddle, like me, use the bottom of a spoon to help spread it out a little bit.
  4. Cook for 2 minutes until set; flip over and cook about 1-minute longer. Flip, cook for 30 seconds, flip and cook for another 30 seconds. Done. Transfer to a plate or cooling rack.
    • You know when to flip with bubbles form over the entire surface, pop, and don’t close back up.
    • The dough doesn’t darken as it cooks, so don’t let the coloring fool you.
  5. Repeat with the remaining batter.
  6. Store leftover wraps in the fridge for 5-7 days. Be sure to slip a piece of parchment paper in between each wrap, then slide them into an airtight container or bag.

2 thoughts on “Chickpea Flour and Oat Wraps | Cooked | Oil-Free

  1. Pistacia says:

    Can these be frozen?

    • amie-sue says:

      Good day Pistacia,

      That shouldn’t be an issue. Be sure to slip a piece of parchment paper in between each wrap, then slide them into an airtight freezer-safe container or bag. Blessings, amie sue

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