Socca Style Wraps

Socca Style Wraps

Do you keep gram flour as a kitchen staple or do you just buy it when needed? I never used to have it. I didn’t know where to buy it. In fact, I probably never realised such a thing existed! We use it quite a lot, gram flour, or garbanzo flour, call it chickpea flour if you wish, they’re all the same. 🙂 I think we only use it for savoury recipes, I can’t recall using it in anything sweet. We add it to onions with some spices to make quick vegetable or onion bhajis, or vegetable fritters, we add it to savoury muffins and now, well now we use it to make delicious wraps! Socca is an Italian flatbread made with gram flour with the addition of olive oil and often various spices too. We’ve removed the olive oil and made a thinner bread, almost pancake like which works great as a sandwich style wrap. You can of course add in more herbs and spices as you wish, but these being plain work well with all flavours… yumyum!


Gram/garbanzo/chickpea flour

Sure you can go and pick up a packet of regular wraps at the supermarket, but there’s nothing like homemade! 😀 These are simple to make, full of protein, flexible to fold around your fillings and taste delicious! 😀 Plus, you can make more than you need and store in the fridge for up to five days and reheat in the toaster, a pan or microwave (or even eat cold)! What’s not to like! Okay, so they also contain iron, magnesium, Vitamin B6, potassium, Vitamin C and calcium! Convinced now! 😛 You can whizz these up and have them on your plate in less than five minutes! You just need to decide what to fill them with! 😀 What will you have in yours?

Chickpea wraps (8)

Chickpea wraps ready for filling…

I spread these ones for lunch with houmous, added some spicy roasted chickpeas, baby spinach, red peppers, tomatoes, black olives, and sweetcorn.

Chickpea wraps (1)

Lunchtime wraps

And for dinner, we served these wraps with marinated tofu and onions, red pepper, lettuce, coleslaw and fresh coriander.

chickpea wrap

Dinnertime wraps


Chickpea Wraps (Vegan & Free-From)

  • Servings: 5-6 wraps
  • Difficulty: easy
  • Print


  • 180g gram flour
  • 1 teaspoon turmeric
  • 320ml cold water
  • pinch of salt to taste
  • oil of choice for cooking


  1. Mix everything together! You can do this by hand but its easier to make it lump free by using a blender.
  2. Melt/heat a small amount of oil in a medium sized frying pan. Pour in some batter and swirl it around the pan to evenly cover the whole base of the pan. Leave to cook for about a minute.
  3. The wrap will start to peel away from the pan at the edges. Carefully slide a spatula underneath the wrap and flip over to cook the other side. Cook for 30-60 seconds.
  4. Remove from the pan and cook the rest of the wraps in the same way (you may need to add a drop more oil).
  5. Enjoy!

Tips & Storage

  • Serve immediately with your favourite sandwich fillings.
  • Spread with sauce or dips – mayo, houmous, chili, barbeque, pesto
  • Add some extra protein – chickpeas, tofu, cheese, jackfruit
  • Stuff with salad – mixed leaves, cucumber, pepper, tomato, carrot
  • Drizzle with dressing – balsamic, tahini, yogurt,
  • Sprinkle with extras – sesame seeds, pumpkin seeds, raisins, olives, coconut
  • Throw in some extra herbs or spices to switch up the flavours – try mixed herbs, oregano, chili flakes or garlic.
  • Make your wrap a bit thicker and use as a pizza base, just spread with a tomato based sauce, load up with toppings, sprinkle with grated cheese and bake.
  • Store refrigerated for up to five days
  • Eat leftovers cold or reheat in a pan, toaster or microwave

This slideshow requires JavaScript.

17 thoughts on “Socca Style Wraps

  1. Thanks for reminding me about these wraps (I’ve seen recipes for ‘socca’ to use up chickpea flour) and forgot about it of course. Did you know about it being used as an egg replacer? (3:6 flour and water ratio for one medium egg)😊

    Liked by 1 person

    • 😀 I’ve just come back online to change the name and there you are beating me to it! lol! I have heard about it being an egg replacer but I usually use linseeds, chia or banana (depending on what I’m cooking). I think having dipped my finger in a muffin batter with gram flour in (don’t do it) before has put me off … maybe I should just not taste test until after cooking! lol.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.