Gluten-Free Wraps

• 1 cup Besan (chickpea Flour)
• 1/4 Cup Rice Flour
• 1 teaspoon Salt
• 1 cup Water
• 1 Tablespoon Chopped Jalapeno
• 1/2 Teaspoon Cumin Powder
• 1 cup Shredded Zucchini
• Oil For Cooking

1. In a bowl, mix the flours and salt.
2. Add the water.
3. It should be a bit runnier than a pancake mix.
4. Add the jalapeno, cumin and zucchini and mix well.
5. In a non stick fry pan, on medium high, pour about a third of a cup of the mixture, and with the help of a spoon with a circular motion, spread it as thin as you can.
6. When the top is set, sprinkle some oil on it, and with a spatula turn it to brown the other side.
7. Turn it a couple more times to give the zucchini time to cook.
8. Remove to a plate, cover with a clean tea towel and cook the rest of the batter.
9. This quantity should give you 6 wraps
10. I make this for the Mags school lunches and fill them as the imagination ...or the contents of the fridge...will inspire me.

rice flour, salt, water, jalapeno, cumin powder, zucchini

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-wraps/ (may not work)