Recipe: Easy Spinach-Chickpea Wraps
I show you how to make a tortilla from my book with just 4 ingredients: chickpea flour, cassava flour, basil, and spinach. This is an amazing swap for a refined grain tortilla - and this wrap is blood sugar friendly, nutrient dense, and will help you feel energized vs. tired after eating it. You can use this wrap for breakfast tacos, lunch wraps, or as a side to soak up soup or dips.
This recipe is in my book Good Energy, which you can order here.
Here is the reel! If you make it, tag me on Instagram @drcaseyskitchen and let me know what you think!
Easy Spinach-Chickpea Wraps
this recipe is
Gluten-Free, Soy-Free, Nut-Free
Makes
3 (2 wraps per serving)
Prep & Cook Time
30 minutes
INGREDIENTS
1/2 cup chickpea flour
1/4 cup cassava flour
1 cup baby spinach, tightly packed
3 or 4 fresh basil leaves
1/4 teaspoon sea salt
Extra-virgin olive oil, as needed
DIRECTIONS
In the bowl of a blender, place the chickpea flour, cassava flour, spinach, basil, salt, and 1 cup water. Blend on high for 30 seconds, or until smooth and vibrant green.
Heat a medium cast-iron skillet over medium heat. Pour 1/4 cup of the batter onto the heated skillet. Rotate the skillet in a circular motion to spread the batter, as if making a crepe. Cook for 1 to 2 minutes on each side, until the wrap is pliable. If the batter sticks, use a few drops of olive oil to grease the pan.
Repeat until 6 wraps are complete.
See the reel that Sonja Manning and I made here!
STORAGE
The wraps can be prepared in bulk and stored in the freezer for up to 3 months. To reheat, simply warm the wraps in a dry pan over medium heat for 30 seconds on each side, or until warm and pliable.
Download this recipe as a PDF here.
