The flavors in this wrap explode while satisfying your meatless Monday (or M-T-W-Th-F-Sa-Su) and gluten free needs. I was curious about cooking with cassava flour when I passed it on the shelf at my local natural foods market a few times before purchase. You can find cassava flour in more items these days so it was definitely on my list of things to experiment with.
I do cook with tortillas made from coconut flour but they can be quite flimsy so a change up was in order. We try to eat gluten free as much as possible in my home so I was crossing my fingers that these would be a hit. Just a heads up, the term tortilla is loosely used. It really all depends on how you prepare them. It's taken me a couple tries to get more of a tortilla type end product. I think a tortilla press would work best for that. Sometimes they turn out more like flatbread. You can also increase the liquid to have a runnier batter and you'll end up with a crepe like wrap.
You'll find sumac listed in the ingredients below which is another ingredient I wanted to experiments with. The lemony under tone lends itself nicely to this dish. Think mediterranean flavors.
When making the tortillas, you can omit the garlic if you like but I find that they add necessary flavor. Separately, you can also try cinnamon if you want a sweeter wrap and even top them with butter and eat by themselves.
This recipe has a few steps but cook time goes by rather quickly, especially after you get the hang of making the tortillas. They're delicious and leftovers are even better.
Here's the recipe. I hope you enjoy.
Recipe (serves 6)
Tools you may have to dust off
- Rolling pin or tortilla press
- Parchment paper
Roasted veggies and chickpeas
- 4-6 medium sized zucchini, chopped
- 4-6 medium carrots, chopped
- 1 1/2 cups cooked chickpeas, drained and rinsed
- 2 tbsp grapeseed oil
- 4 tsp garlic
- 2 tsp oregano
- 1 tsp sumac
- 2 tsp parsley
- 2 tsp Himalayan salt or to taste
Preheat oven to 400 degrees
- Place cooked chickpeas in a medium sized bowl.
- Add oregano, 2 tsp garlic and 1 tsp salt.
- Add 1 tbsp grapeseed oil.
- Mix to coat the chickpeas with oil herbs/seasonings.
- Place the coated chickpeas in a baking dish.
- Roast chickpeas for about 30 minutes or until desired crispness.
- Place chopped carrots and zucchini in a separate medium sized bowl.
- Add parsley, sumac, 2 tsp garlic and 1 tsp salt.
- Add 1 tbsp grapeseed oil.
- Mix to coated the veggies with oil herbs/seasonings.
- Place the coated veggies in a baking dish.
- Roast veggies for 15-20 minutes or until desired tenderness. (Carrots will have more bite than zucchini)
- 1 c. cassava flour
- 1/4 tsp granulated garlic
- 1/4 tsp Himalayan salt
- 1/2 water of coconut milk
- 1 tbsp grapeseed oil
- Mix dry ingredients in a medium sized bowl.
- Add water or coconut milk. The dry ingredients should absorb much of the water to create dough balls. Add a bit more water or flour as needed to manipulate.
- Create 6 equal sized dough balls
- Cover a large cutting board or area on counter (about 1’x1’) with parchment paper. Place a dough ball in the center of the paper and cover it with another piece parchment paper of similar size. Use the rolling pin over the second parchment paper to gently flatten out the dough ball into a cicrular(ish) tortilla.
- Turn stove to medium heat to warm up a frying pan or skillet. Add grapeseed oil.
- Once the pan is warm with oil, gently place the tortilla (without paper) on the pan to cook. You may need to do a slow transfer from the bottom parchment paper as the uncooked tortillas can be delicate.
- Cook about 1 minute on each side until tortilla has reached a light golden brown.
- Save any extra tortillas in an airtight container in the fridge.