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
- Place all ingredients in a blender and blend until smooth.
- Rub a non stick pan with 1 tablespoon of extra virgin olive oil.
- 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.
- 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:
Facebook: Cook Gluten Free With Amy
Warmest Regards & Happy Cooking,
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
Updated: March 17, 2019 12:05 PM
Created: March 17, 2019 12:03 PM
Copyright 2019 WNYT-TV LLC, a Hubbard Broadcasting Company. All rights reserved