These vegan tortillas are cooked in a skillet not in oven. Cook the batter like you would a pancake or crepe. Finished, it’s like a soft tortilla.
The inspiration for this recipe comes from socca, a traditional flatbread made with chickpea flour and water. Using half chickpea, half tapioca helps keep the wraps flexible even after a day. After cooking, the flavor is fairly neutral and enjoyable.
For a slightly tangy wrap, give the batter an overnight stay in the fridge. Here are some ways to tray eating with this tortillas:
- filled with cream cheese and jam for a quesadilla
- as a peanut butter and jelly burrito
- stuffed with miscellaneous items as a leftovers
So many possibilities. That’s a wrap. Or whatever you want to call it.
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