Name: Grain-Free Flatbread Wraps with Tandoori Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 2 flax eggs (2 TBSP ground flaxseed meal + 6 TBSP filtered water); ¼ cup melted coconut oil; 1 cup filtered water + more as needed to make a runny consistency; 1 pack of Bob’s Red Mill Grain-Free Flatbread Mix; 2 15-oz. can chickpeas (rinsed, drained and patted dry); 2 tsp avocado oil; 1 TBSP Tandoori Masala seasoning; Himalayan sea salt; Black pepper; 1 bunch of kale, rinsed and chopped; ½ cup hummus; Juice from ½ lemon; ¼ cup fresh dill, chopped; ¼ tsp garlic powder; 2-3 Tbsp filtered water, to thin; Sliced tomato; Sliced red onion; Kalamata olives, sliced

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Grain-free flatbread wraps with crispy chickpeas, baked kale, dill hummus sauce, and your favorite toppings. Perfect for a date night in!

This week one of my girlfriend’s asked in a group text to share one word that best summed up our week.

“Overwhelmed”, I found myself typing, grateful for the space to be open and honest.

It’s true, there is a lot going on here at F&V lately.

This week I finally started photographing for the cookbook; making all of the dishes pretty propped on a white marble backdrop.

For the first time in my adult life, I finished my taxes by myself; squinting at a monstrous Excel spreadsheet to enter formulas and expenses and payments.

I created a resource for cookbook updates so anyone interested can sign up and receive updates on cookbook progress, pre-ordering, and publication.

Oh, and I presented to my cousin’s middle school class on what it’s like being a digital creator and entrepreneur.

The interesting thing about the word overwhelmed is that it doesn’t have to be a bad thing.

You can be overwhelmed by joy, overwhelmed by love, overwhelmed by gratitude.

With this post, dear friends, I hope you are overwhelmed by deliciousness.

These Grain-Free Flatbread Wraps with Tandoori Chickpeas are an easy plant-based meal that is easy to create and fun to share!

A Great Date Night In Recipe

So, I recently established a weekly date-night-in with M.

“One night to do something a little different,” I explained, trying to sell the idea to him.

He agreed, amused by my intense desire slash need to plan ahead.

It’s true, having somewhere to be and something to do keeps me going when pandemic time feels eternal.

So each Friday we pull together a fun recipe and sit down for dinner and a movie.

This past week we made these Grain-Free Flatbread Wraps with Tandoori Chickpeas.

The wraps were a huge hit and a really fun recipe to make together!

What You Need for Grain-Free Flatbread

First, prepare the flatbread wraps.

So, how does one successfully make grain-free flatbread?

Here’s how:

ground flaxseed
melted coconut oil
filtered water
Bob’s Red Mill Grain-Free Flatbread Mix

That’s it!

Bob’s Red Mill Grain-Free Flatbread

These grain-free flatbread wraps are easily made with Bob’s Red Mill Grain-Free Flatbread Mix.

I created the wraps using several flax eggs to bind the ingredients together.

It’s kind of magical how this flatbread mix turns into a solid vegan and grain-free wrap on the stovetop.

Add the ground flaxseed meal and filtered water to a large mixing bowl and let them sit for 5 minutes to gel.

Next, add in the melted coconut oil, filtered water, and Grain-Free Flatbread Mix and stir to combine.

Add additional filtered water in 1 TBSP increments until the batter consistency is pourable.

It should kind of look like pancake batter.

How to Make Grain-Free Flatbread Wraps

Next, heat a large non-stick skillet over medium-high heat on the stovetop.

Once it’s warm, ladle out ~¼ cup of the flatbread batter and pour it into the skillet.

Spread the batter evenly into a thin circular round, kind of like a pancake, to continue the analogy.

Let the batter cook until bubbles start to form and the mixture begins to set; about 3-4 minutes.

Flip the wrap and cook them for an additional 3-4 minutes on the second side, until both sides are golden brown and firm to the touch.

Transfer the wraps to a plate and then continue this process until all of the batter is gone!

Depending on the size of your flatbread wraps, you should be able to make anywhere from 6 to 8 wraps.

What You Need For the Filling

Now that your wraps are under way, let’s start on the filling.

The chickpeas and kale are super easy to heat up on one pan in the oven.

You need:

chickpeas
avocado oil
Tandoori Masala seasoning
Himalayan sea salt
Black pepper
kale

That’s it!

How to Bake the Chickpeas and Kale

Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy clean up.

Add the chickpeas to the baking sheet and mix them with the avocado oil and *plenty* of Tandoori Masala seasoning.

Add a pinch of Himalayan sea salt and black pepper, too!

Transfer the sheet to the oven and bake them for 20- 25 minutes or until they’re slightly crispy and golden brown.

If you like crunchier chickpeas, leave them in closer to 30 minutes.

For softer, chewier chickpeas, remove them at the 20 minutes mark.

Once the chickpeas are mostly done, add the kale on top and bake the chickpeas for another 5-ish minutes, or until kale is completely wilted.

You can turn off the oven and let the pan sit in the oven the keep the contents warm while you prepare the sauce.

How to Make Dill Hummus Sauce

The dill hummus sauce is really easy to mix up without a blender or food processor!

You need:

hummus
lemon
fresh dill
garlic powder
filtered water

That’s it!

While the chickpeas are finishing roasting, prepare your sauce.

Add the hummus, lemon juice, dill and garlic powder to a small bowl and whisk it up to combine.

Use a tablespoon to add water in 1-2 Tablespoons increments to thin.

You want the mixture to be pourable but not watery!

How to Assemble the Wraps

Now that you have the flatbread wraps, chickpeas and kale, and dill hummus sauce prepared, you’re ready to assemble everything together.

Transfer the warm flatbread to plates and top them with the baked chickpeas and kale and dill hummus sauce.

Add on your favorite Mediterranean-inspired toppings, like sliced tomato, red onion, and kalamata olives.

I think cucumber, artichoke hearts, and hummus would be nice here, too.

Pick up the flatbread wrap like a taco and enjoy it immediately!

How to Serve Grain-Free Flatbread Wraps

Make these Grain-Free Flatbread Wrap with Tandoori Chickpeas as an easy date-night-in dinner idea.

Because there are lots of moving pieces to the recipe, it’s a great opportunity to recruit help and get creative in the kitchen together!

The wraps reheat well if you microwave them in quick ~10-15 second intervals.

Store the flatbread wraps, chickpeas, and dill hummus sauce separately in the refrigerator for 1-2 days.

Assemble them and reheat them before serving!

I love to make the recipe in full in the evening and enjoy the leftovers for an easy lunch or dinner the following day.

Enjoy!

More Vegan Wraps

I Want to Hear From You

If you make this Grain-Free Flatbread Wrap recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

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XO Lauren