Gluten-Free Vegan Wraps - Rhian's Recipes (2025)

These Gluten-Free Vegan Wraps are super easy to make, flexible and bendy, and perfectly chewy. They’re also yeast-free, and a good source of protein and fibre.

Why you'll love these Gluten-Free Vegan Wraps:

• They're undetectably gluten-free and vegan
• They're yeast-free and there's no kneading or proving required
• They're nutritious and filling
• They're not dry and crumbly and don't fall apart
• They're perfect for a quick, healthy and satisfying lunch
• They taste great with a range of different savoury fillings - and even sweet ones too
• They work not only as wraps, but also as tortillas or flatbread.

And if that's not enough to convince you, they're super low-maintenance to make, too.

How to make this recipe

These wraps require just 3ingredients (not including water or salt):

1. Chickpea flour - which has a nutty flavour and creates a perfectly chewy texture
2. Rice flour - which balances out the slightly heavier chickpea flour and keeps the wraps light
3. Tapioca flour - which acts as a binding agent and keeps the wraps flexible and bendy

These wraps are great plain, but I love to add somegreens powder to the batter, as it not only adds a beautiful colour and an earthy flavour, but is a fun way to get some extra nutrients.

Helpful tips for making this recipe:

• It's important that the batter is mixed well and that there are no clumps. The best way to do this is to mix everything together in a large glass mixing bowl usinga balloon whisk.
• Make sure you use a measuring jugto measure out the amount of water exactly - too much water will make the wraps too thin and too little will make them too thick.
• Use a ladleas this will allow you tocarefully pour the batter into the pan - too little batter will make the wraps easy to fall apart and hard to flip over, and too much will make them too thick and easy to break apart.
• You must use a non-stick frying panso that the wraps don't stick to the bottom of the frying pan!
• Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan - too much oil will make the wraps ragged at the edges, and too little will make them hard to flip over.
• Use a spatulatoflip over the wraps - you'll know when to flip them over when the edges of the wraps come away from the pan.
• Cook them on a low to medium heat - too low and they'll take ages to cook and turn out rubbery, too high and they'll burn easily.

In this photo here, I filled my wrap with Chickpea Curry Saladas I love the combination of the creamy, nutty texture and spicy, salty-sweet flavours, but you can easily use lots of different fillings!

Fillings you can use

• Vegan White Bean "Tuna" Salad
• Chickpea Mayonnaise Salad
• Vegan "Egg" Mayonnaise Salad
• Lazy Falafel
• Mexican Tofu Scramble
• Chickpea Caesar Salad

How long do these Gluten-Free Vegan Wraps keep for?

These wraps do taste best freshly made, but keep covered in the fridge for a couple of days. They're best reheated in a dry frying pan, which ensures they keep their texture.

Can you freeze these?

Yes. Just make sure to freeze them with a layer of baking paper in between each wrap if you want to take them out one at a time!

More gluten-free vegan bread recipes

• Gluten-Free Vegan Bread
• Gluten-Free Vegan Seeded Buckwheat Bread
• Gluten-Free Vegan Irish Soda Bread
• Gluten-Free Vegan Cornbread

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipesonInstagram! Thank you.

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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