The recipe for these wraps is actually a recipe for pancakes. I am not sure I get the pancake thing but they work amazing as a wrap. They are so simple to make and you just need a few ingredients.

Gluten Free Wrap

This is my go to recipe when I want to make a burrito or wrap. I normally do the egg version as they hold up better.


  • 200 grams Gluten Free White Flour
  • 2 Eggs or 1 Tbsp chickpea flour mixed w/2 Tbsp water
  • 500 Mil Milk


  • Put the flour into a large bowl or better yet mix all the ingredients in a blender.
    Break the eggs into the bowl or blender ( or add the Chickpea Flour + water), and half the milk. 
    Beat to a smooth paste then stir in the remaining milk to make a thin batter.
    Refrigerate the batter for up to 12 hours – otherwise it’s ready to go.
    Lightly oil or butter a frying pan, so that the oil just covers the surface, and get the pan nice and hot.
    Stir the batter, then spoon or pour some into the hot pan, rolling it out to the edges.
    Cook the wrap, loosening the edges, until the base is golden.
    Turn it over and cook the other side. Be careful as it will be HOT. Repeat until the batter is used or if you are doing a single serving just put the rest in the refridgerator. ( good for 2 days )