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Chickpea Flour Silverbeet Tortillas



1 cup chickpea flour (also known as besan flour)

1 cup water

1tsp ground cumin

1tsp ground coriander

1 pinch paprika

6 large silverbeet leaves, washed & de-veined (or 3 big handfuls of baby spinach, could also opt for Kale)

Optional: Sesame seeds 



  • Add chickpea flour, water, coriander, paprika & cumin into a blender & blend until evenly mixed. Add spinach and blend on high speed until it is well mixed & there are not pieces of spinach floating around- an even colour.

  • Pour mixture into a bowl & let the mixture sit out on your bench top for roughly 1 hour. This will allow it to thicken slightly.

  • After the hour. Warm a medium non-stick saucepan or skillet on medium heat. If your pan is not completely non-stick, add a touch of coconut oil before adding the mixture for each tortilla.

  • Add a sprinkle of sesame seeds (if wanting to use) to the warm pan and then add 3 tbsp of the mixture into the middle of the pan. Quickly grab the handle and swirl the mixture around until it had thinned out and reached the edges of your pan (or until it had created the tortilla size you desire).

  • Let the first side cook for around 1 minute. Use a silicon spatula to lift the edges and make your way around all edges. Flip onto the other side and let other side cook for around 1 minute.

  • Repet rthe process until the mixture has all been used.

  • Serve warm when freshly cooked or make the whole batch, glad wrap and refrigerate. When using again you could toast in a sandwhich press or reheat all in the oven before serving.


Serving suggestions


  • Serve warm with a filling of mixed leaves, grated or spiralised carrot, zucchini or cucumber. Add some mashed avocado, hummus and some baked falafels. Click here for my baked pumpkin falafel recipe.

  • Flatbread pizza! Just like a normal pizza base but highly nutritious. Add some tomato puree, mushroom slices, grated zucchini, baby spinach, sliced capsicum. Then add your choice of protein! Add some parmesan or goats fetta and bake in the oven!

  • Take to work as a wrap filled with mixed baby spinach & rocket, baked pumpkin, avocado & poached or stir fried chicken breast. *You could always toast the filled wrap in a sandwhich press.

  • Fill them like a mexican burito or taco- corn chopped off the cob, black beans, chopped lettuce, guacamole, tomato salsa. Then add your favourite protein source- Grilled/baked/poached: salmon or white fish, chicken, beef strips, lamb, or add tempe slices!

  • Chop into quarters and serve on the side of a nibble/mezze platter. Use it as your crackers for dips & to make little moutfuls of deliciousness.

  • Breaky wrap- Poached, fried or boiled eggs, sliced avocado, baby spinach, goats cheese or feta, chopped tomato and cracked pepper.


Enjoy this easy, healthy wrap recipe as much as I do! 


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