Grain Free Wraps (Bean flour)

http://eatthecookie.wordpress.com/2011/05/03/grain-free-tortilla/

grain free wraps

1 tbsp flax meal
3 tbsp warm water
1/2 cup garbanzo bean flour
1/3 cup warm water
pinch of salt
1/2 tsp cumin

method: make a flax egg by combining the flax meal with the 3 tbsp warm water. whisk briefly and let sit for 5 minutes.

meanwhile, combine garbanzo flour with spices. slowly whisk in water, being sure to get all the lumps out. stir in flax egg. let batter sit for half an hour or so. it will thicken slightly and bubble during this time.

now is a good time to prep your fillings. you don’t want to have to do this while you are frying up your wraps.

just before you use the batter, check it to see if it is thin enough. it should be thinner than pancake batter. you want it to run all over the pan, so thin is good here.

heat skillet over medium heat with some oil. once oil is hot, pour about 1/4 of the batter into the hot skillet. it will take about 4 minutes to cook on the first side. carefully slip spatula under skillet to loosen from bottom. gently flip to cook off extra moisture. it should only take a few seconds to finish.

carefully slide cooked wrap onto cooling rack, continue with the rest of the batter.

fill your wraps with all sorts of goodies.

we used up some leftover steak, salsa, cheese, avocado, cilantro, and fried onions and peppers in some chili powder.