Imported from Instagram
Five Easy Flourless Wraps
A collection of high-fibre, gluten-free wrap ideas made from carrots, potatoes, chia seeds, chickpeas, or rice paper. The video demonstrates crispy baked, fried, air-fried, pan-cooked, and blended wrap variations with suggested fillings.
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Ingredients
- 150 g carrot (grated)
- 2 eggs (cracked into the grated carrot)
- salt (to taste)
- garlic powder (to taste)
- smoked paprika (to taste)
- black pepper (to taste)
- sesame seeds (to sprinkle)
- cheese (to sprinkle)
- fillings (your choice, for serving)
- rice paper (for the crispy pocket)
- egg (beaten, for dipping the rice paper)
- creamy mayonnaise (a little, spread in the middle)
- fillings (your choice, for serving)
- potato (grated thinly)
- 2 eggs (added to the grated potato)
- seasoning (unspecified seasoning, to taste)
- fillings (your choice, for serving)
- chia seeds (ground very finely until flour-like)
- warm water (mixed with the ground chia seeds)
- dried chickpeas (soaked in water overnight)
- water (for soaking and blending; use fresh water for blending)
- fresh water (used to blend the drained chickpeas)
- seasonings (your favourite seasonings, to taste)
- fillings (your choice, for serving)
Steps
- 1
For the carrot wrap, grate 150 g of carrot and crack in two eggs.
- 2
Season the carrot-and-egg mixture with salt, garlic powder, smoked paprika, and black pepper.
- 3
Sprinkle the mixture with sesame seeds and cheese.
- 4
Bake the carrot mixture until golden and crispy around the edges. The source does not specify an oven temperature or baking time.
- 5
Add your chosen fillings to the cooked carrot wrap.
- 6
For the crispy rice-paper pocket, dip rice paper in beaten egg.
- 7
Spread a little creamy mayonnaise in the middle of the egg-dipped rice paper.
- 8
Fold the rice paper twice.
- 9
Air-fry the folded rice paper until puffed. The source does not specify an air-fryer temperature or time.
- 10
Add your favourite fillings to the crispy rice-paper pocket.
- 11
For the potato wrap, grate potato thinly.
- 12
Add two eggs and seasoning to the grated potato.
- 13
Cook the potato-and-egg mixture in a pan, then flip it and cook for another minute.
- 14
Fill the cooked potato wrap with your chosen fillings.
- 15
For the chia flatbread, grind chia seeds very finely until they have a flour-like texture.
- 16
Mix the ground chia seeds with warm water.
- 17
Let the chia mixture rest. The source does not specify a resting time.
- 18
Roll the rested chia mixture thinly.
- 19
Cook the chia flatbread in a hot pan, flipping it every 20 seconds to help it puff.
- 20
For the chickpea wrap, soak dried chickpeas in water overnight.
- 21
Drain the soaked chickpeas.
- 22
Blend the drained chickpeas with fresh water and your favourite seasonings until smooth.
- 23
Pour the smooth chickpea mixture into a hot pan and cook it on both sides.
- 24
Load the cooked chickpea wrap with your favourite fillings.
Notes
The video presents five separate wrap ideas rather than one standardized recipe. Exact quantities are provided only for the carrot and egg mixture and the potato wrap's eggs. Oven temperature, baking time, air-fryer temperature and time, chia resting time, chickpea quantities, and pan-cooking times are not stated in the source.
Nutrition per serving
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