Chickpea Flour Wrap with Cashew Cream

This gluten-free and vegan wrap is so delicious and can easily be modified to create your own personal favorite version. Chickpea "pancakes" are popular in France and Italy and are also known as socca or farinata. 

Chickpea flour is one of my must-have power foods in my pantry. It is high in protein and fiber and can be used in so many different ways. It acts as a binder and can be used as an egg replacement (for a vegan Frittata for example), you can thicken up soups and stews with it and make delicious breads and wraps like the one that you see in the picture above. Be advised though, do NOT try chickpea flour in its raw form! It tastes awful and might make you not want to proceed with the recipe. However, once cooked, it is absolutely delicious!

As for the batter, some sources suggest to scoop off the foam that develops after mixing (see picture below) to aid with better digestion and less bloating. I personally haven't noticed a difference with or without scooping the foam off but thought it's worth mentioning. 

When cooking the batter, I prefer adding very little batter and swirling it around to spread it all over your preheated pan. This way you get more of a tortilla/wrap-like texture. If you prefer more of a fluffy pancake texture, you may want to experiment and try adding more batter to your pan. 

Ingredients (for chickpea wrap):

• 1 cup chickpea flour 
• 1 cup plus 2 tbsp warm water
• 3/4 tsp salt
• 1/8 tsp cumin
• 1.5 tbsp olive oil
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder

Instructions: 

1. Mix together all of the ingredients until well combined and no clumps are left. You can also use an immersion blender or regular blender to mix it all up. 
2. Let batter rest for at least 2 hour, covered, at room temperature. 
3. Preheat your oven to 450 degree F with the broiler setting on. 
4. Oil your oven-proof pan and place in oven for a few minutes to preheat. 
5. With mittens, take preheated pan out of oven and pour small amount of batter (this batter should yield about 4 wraps depending on the size of your pan) so that it covers your pan thinly after swirling it around. 
6. Place back in oven and let cook for about 5 minutes but keep checking (every oven cooks slightly different). You want to take it out once it is firm and starts to brown. 

Ingredients (for cashew cream):

• 2 cup cashews (soaked for at least 2 hours or longer, rinsed & drained)
• 1 cup filtered water
• 1 Tbsp nutritional yeast
• 1 tsp miso (make sure to get gluten-free if needed)
• 1 tsp salt 
• 1 Tbsp apple cider vinegar

Instructions: 

1. Place about half of the water and all of the other ingredients in a high-speed blender. Alternatively, use an immersion blender but you may need to add more water to get it smooth. 
2. Blend everything until you achieve a very smooth consistency. You may need to stop your blender and scrape down the sides. Also, start with half of the water and gradually add more until you achieve the consistency that you like. 

*Notes:
- I like to spread the cashew cream on my wrap and then fill it with salad or grilled vegetables. There are so many possibilities though! Add Harissa, sundried tomatoes and smoked paprika to the cream or fill the wrap with cooked lentils. Keep experimenting and let me know what fun ideas you guys come up with!
- Chickpea wrap inspired by this socca recipe by David Lebovitz.