Chickpea Wraps


  • 1 Cup of Chickpea Flour (130g)
  • 1 Cup of Water (250ml)
  • Sea Salt
  • 1 Teaspoon of Olive Oil for Frying

Say hello to your new favourite lunch! These chickpea wraps take 2 minutes to make and they kind of only have one ingredient (water and salt don’t really count!), which shows how simple they are. I’ve been making them constantly lately and have a feeling they’ll be a long term staple, you can fill them with whatever you like and they’re perfect for wrapping up the night before and taking to work. I love them with avocado, hummus and some falafel or crunch but they pretty much go with anything.  

Add the water, chickpea flour and a good pinch of sea salt to your blender and blend until smooth.

Heat the olive oil in a medium sized non stick frying pan on medium-high heat. Pour in about a quarter of the chickpea mixture and swirl it around the pan to meet the edges. Once you’ve swirled it, cook for about 30 seconds until bubbles form in the middle, then flip and cook for another 30 seconds.

Repeat with the other three wraps.

Eat them hot or cold, filled with whatever you like!






18 Comments to Chickpea Wraps

  1. Kaz Emerson says:

    Looks amazing! Just bought your book and am loving it – so excited to try your recipes. Where do you get your chickpea flour?

  2. Martina says:

    Could it be mixed by hand? Less washing 😉

  3. Laura says:

    Looks great for my kids lunches but just wondering do they last long or could one freeze them?

  4. jenny says:

    Do you ever blend dried chickpeas to make the flour or am i better to just buy it?

  5. Aisling says:

    Hi there just wondering where one could pick up chickpea flour?

    Thanks a mill!

  6. Dorene Palmer says:

    In Italy these are called Farinata, I went through a period of making them all the time. Such a good source of protein. I tend to bake them in the oven. It’s a great idea to make them into wraps. Yumminess.

  7. Laura says:

    Indy! You are a true genius!!! I am so, so, so excited to see this recipe. You are a chef after my own heart. I thought this was gonna be another “wrap” recipe. But you have gone beyond the call of duty. You are truly my new hero! I am like so serious. Thank you so much for sharing your recipe with us. I am in heaven! I have not made this recipe yet, but I plan on it. Take care…Laura

  8. Irene says:

    Will mixture resemble that of pancake batter or thicker. Did you video whilst making? Thanks Irene

  9. Eileen says:

    Sorry but this is a question about your porridge bread recipe… mine bad baked on outside but v moist on inside.. I’d love to get it right.. any advice?

    • Indy Power says:

      I would suggest cooking it at a lower temperature for longer, keep it in until a cake tester comes out clean and then leave it to cool before slicing x

  10. Jackie Varley says:

    Hi Indy,
    You posted an ommellette alternative using chick peas flour in the Indo recently. Is this the same recipe?
    Looking forward to trying this.

  11. Rita Fennessy says:

    These are absolutely amazing! I made them for lunch! Thanks so much for the recipe!