2-Ingredient Gluten-Free, High-Protein, Vegan Wraps
Gluten-free, high-protein, vegan wraps that you can stuff with hummus, spinach, falafel, sun-dried tomatoes, olives and more!
Equipment
- Mixing Bowl
- Cast Iron Pan
Ingredients
Gluten-Free, Vegan Wrap / Besan Chilla
- 1/2 cup besan (chickpea flour)
- 1/3 cup warm water you can add a tsp or more until you reach a smoother, loose consistency
- 1/4 tsp salt
- 1/8 tsp turmeric
- 1/8 tsp Kashmiri red chilli powder
- pinch black pepper
Red Pepper Hummus
- 2.5 medium medium red bell peppers
- 1 can chickpeas, drained and rinsed (15 oz)
- 1 small white onion
- 1 red chilli
- 2 tbsp lemon juice
- 2 tbsp tahini paste
- 2 cloves garlic
- 2 tsp salt
- 1/2 tsp cumin powder
- 2 tbsp olive oil
- fresh parsley
- red pepper flakes
Salad
- 1 cup fresh salad leaves mixed with 1/2 tbsp olive oil
Picked Onions
- 1/4 red onion sliced
- 1/2 tbsp apple cider vinegar
- 1/4 tsp fresh lemon juice
- 1 tbsp freshly chopped coriander
Baked Falafel
- See recipe click here
Vegan Feta
- 1 cup soaked cashews
- 1/4 cup lemon juice
- 2 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 tbsp coconut oil
Instructions
Gluten-Free Wrap
- Whisk all the dry ingredients together, then add the water bit by bit until the mixture is a smooth, loose consistency
- In a heated cast iron or non-stick pan, add 2 tbsp of the mixture and spread it out into a circle using a wooden spatula
- Wait for 1 minute until you see small bubbles forming around the rim of the chilla/wrap
- Slowly lift the chilla/wrap off the pan and flip
- Cook the other side for another minute or two
- Take it off the pan and place on a plate to start layering with the filling!
Red Pepper Hummus
- In a foil lined baking tray, place the red peppers and garlic, and spritz some olive oil over it. Roast in the oven until charred.
- Let the garlic peppers cool by placing in tin foil, set aside for 10 mins. The steam will help it cook further.
- Once cool, dice peppers into small pieces (keep some peppers aside for garnishing). Keep garlic aside
- In a heated pan with some olive oil, saute the onion, chilli, cumin and red chilli flakes. Set aside to cool.
- In a blender, place tahini, lemon juice, chickpeas, salt, and parsley. Pulse until smooth.
- Add the olive oil, and diced roasted peppers and onion mixture. Pulse for another 2-3 pulses. If it is too thick, add some extra olive oil to thin down, and add more salt if needed.
Salad
- Mix everything together, keep aside
Pickled Onions
- Mix everything together and keep aside
Vegan Feta
- Place everything in a blender, and blend until smooth.
- You can use this as liquid feta or you can place it into a mould to freeze overnight. You can crumble this using a fork
The Entire Wrap!
- Once you make the chilla/wraps, you can place it on a plate and spread the red pepper hummus over it, then layer on with the salad leaves, falafel and then pickled onions. You can add sun-dried tomatoes or olives on the top. Drizzle or crumble the feta last and voila!
- Enjoy!!
Notes
The gluten-free, vegan wrap has about 7g protein per wrap
The falafel has about 2.5g protein per piece
The hummus has about 4g protein per serving
The vegan feta has about 4g protein per serving
Each wrap with the fillings above has about 17g of protein