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Wicklewood’s Spicy Onion Wraps (Gluten Free)

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“At a recent Christmas fayre I spotted a stall selling spicy burgers and sausages, the smells were amazing, but being a coeliac and my husband on a low carb diet we couldn’t have a burger without the bun (a bit messy) however, a neighbouring stall was selling these delicious pancakes which were similar to a naan but with far more flavour, and were perfect as a wrap for our burgers, I didn’t get a chance to ask for the exact ingredients and method as he was too busy,,,which is a good indication of how delicious these are,,, but I have experimented and I think I have cracked it.”
READY IN:
15mins
YIELD:
6 wraps
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a processor blend the onion, garlic and a little of the water into a puree, add the remaining water and mix until blended.
  2. In a large bowl, mix together all the dry ingredients.
  3. Add the onion mixture and stir well.
  4. Heat 1 tablespoon of oil on a griddle or heavy based skillet.
  5. Place a ladleful of the mixture onto the centre of the griddle and spread to approximately 5in diameter.
  6. Cook until the sides are becoming dry and the bottom is turning golden.
  7. Gently slide a spatula under the pancake and flip it over.
  8. Cook the other side for a further minute or two or until it is also golden and crisp.
  9. Serve warm.

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