Chickpea Scramble Wraps (Vegan, Dairy-Free, Easy To Make)
Lately I’ve been really into making these Chickpea Scramble Wraps. Not only are they really delicious and easy to make, I find that the chickpea flour is cheaper (and lasts longer) than products like JUST Egg.
In fact, here’s a price and serving comparison of the two, just to give you an idea:
JUST Egg comes in at about 79 cents for a 3 tablespoon serving (which isn’t much to be honest, I would normally use more). For the chickpea flour, you get a whole quarter cup serving (which will be bigger once you add your liquid) for 23 cents. Not to mention you get a better serving of fiber from the chickpea flour.
Not that I have anything against JUST Egg. But for the chickpea flour, you get essentially the same thing for half the price! You just have to know how to season it up.
Though it’s not included in this recipe (because it’s not something I have in my pantry often), adding a little bit of Kala Namak (black salt) to this scramble would give it a fabulous eggy flavor, very similar to regular eggs.
My other favorite egg seasonings are nutritional yeast (a nice cheesy flavor and boost in nutrients), garlic powder, onion powder and paprika. And black pepper!
The process of making this scramble differs slightly to that of making a regular egg scramble: when you first pour the mixture in the pan, you want to treat it almost like a pancake–wait for the surface to bubble and dry up slightly. Then you’ll flip it, and wait a minute or two before you start to break it up with a spatula. This is when it becomes your delicious scramble!
Then you just serve it up in a tortilla of your choice! A lot of times I like to keep it simple and just squirt some ketchup on there, but you could serve this a million ways. Maybe some sliced avocado and sriracha, I’ve done veggie bacon in the wrap before, you could do a spinach and sun-dried tomato sort of deal. The sky’s the limit!
I hope you enjoy this recipe as much as I do. It’s become an absolute staple for breakfast in my house!
Chickpea Scramble Wraps
Ingredients
- 1/4 cup chickpea flour (I used Bob's Red Mill)
- 1/4 cup + 2 tbsp water
- 1/4 tsp baking soda
- 1 tbsp nutritional yeast
- spices to taste (I usually use 1 teaspoon each of onion powder, garlic powder and smoked paprika)
- non-stick spray of choice (I use vegetable oil spray)
- 1 tortilla of choice (I like the carb counter ones because they're higher in protein and fiber)
- toppings of choice (I like veggie bacon and ketchup on mine, but see other suggestions within post)
Instructions
- In a small bowl, mix together chickpea flour, water, baking soda, nutritional yeast and spices and whisk until smooth. Allow this mixture to sit for 5 minutes.
- Heat a medium-sized skillet over medium heat. Spray with non-stick spray. When pan is warmed, add chickpea mixture and allow to cook for 2-5 minutes, until top of "pancake" is bubbling and slightly set. Flip and allow to cook on other side for 2-5 minutes (you want it to cook through so the inside isn't wet). Break up the chickpea "pancake" with spatula until it resembles a scramble.
- Add the chickpea scramble to your tortilla, and top with desired toppings. Enjoy!
Thanks for reading! I hope you enjoy this recipe and that it helps you along on your plant-based health journey!
Until next time, peace 🙂