Saint Patrick's Day Arugula Wrap

March 17, 2019 12:05 PM


3/4 cup garbanzo bean flour


1/2 cup tapioca starch 

1 cup loosely packed fresh baby arugula or fresh baby spinach

2 tablespoons pure maple syrup

1/2 teaspoon Himalayan salt or to taste

1 1/4 cup water


  1. Place all ingredients in a blender and blend until smooth. 
  2. Rub a non stick pan with 1 tablespoon of extra virgin olive oil.
  3. Place the pan over low heat. Pour about 1/3 cup of batter in pan and gently swirl until the bottom of the pan is evenly covered with batter.
  4. Cook for 2-3 minutes then flip tortilla and cook for an additional 1-2 minutes. Remove from pan and serve.

*Quick Tip: Store tortillas, after they have cooled,  in a good storage bag in the freezer. You can freeze tortillas for up to two months. Thaw at room temperature, you may also warm them gently in a pan before enjoying.*


Amy Rota-Poulin Copyright 2019. Author of Cooking Gluten Free With Amy. Enjoy!! For more gluten free recipes please visit:

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Instagram: @glutenfreewithamy


Warmest Regards & Happy Cooking,





Amy Rota-Poulin

Author of "Cooking Gluten Free With Amy"

Cooking Show Host

President of The Saratoga Springs & Glens Falls Regional Celiac Support Group

National Foundation for Celiac Awareness Affiliate







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