Moroccan Chickpea Wraps

• 1/2 cup chickpea flour
• 1 teaspoon moroccan spice
• 1 teaspoon ground flax seeds
• 1/2 teaspoon garlic powder
• 1 teaspoon cold pressed organic olive oil
• cold water
• salt and pepper to taste

1. FILLINGSrnCajun Spiced Hummus, rnBaby Spinach,rnRed Onion,rnRaw Carrot,rnSprouts,rnRadishes,rnBaby Tomatoes
2. In a mixing bowl add all the ingredient except for the water.rnrnWhen the little air bubbles start to show, and the underneath is nicely cooked through, use your skills and flip onto the other side.
3. Slowly add water until you've combined all ingredients into a pancake like batter.
4. You want the consistency to be runny, but not too thin, so about a medium thickness. If you accidentally add too much water, you can add more chickpea flour to correct.
5. In a preheated to medium frying pan, spoon the batter, and pick the pan up and circulate to spread the mixture into a medium thickness circle. It should be slightly thicker than a tortilla.
6. When the little air bubbles start to show, and the underneath is nicely cooked through, use your skills and flip onto the other side.rnThe size of each wrap is up to you, obviously the bigger you go the less you'll be able to make, but in that regard just double up on the recipe to make a larger batch.

chickpea flour, moroccan spice, ground flax seeds, garlic, olive oil, cold water, salt

Taken from food52.com/recipes/40725-moroccan-chickpea-wraps (may not work)