These are a fantastic gluten free alternative to traditional wraps and actually the socca mix is versatile enough to be able to make, pizza bases and even pancakes!
What is socca?
Socca is basically gram flour (chick pea flour - available at most large supermarkets and international food shops).
How to make your socca wraps
All you need is 3 simple ingredients; water, gram flour and apple cider vinegar (organic).
The socca mixture needs to be left overnight to ferment, so you need to do this first step the day / night before you plan to eat your delicious socca fajitas!
Mix 500ml water with an equal amount of gram flour and a tablespoon of organic apple cider vinegar. Blend together for just a few seconds then pour into a bowl and leave overnight to ferment at room temperature with just a clean tea towel over the top.
To make the socca wraps we recommend getting the fajita mix cooking initial and then in a separate frying pan get the soccas ready as the fajita mix cooks.
Heat some coconut oil in a frying pan on a medium heat. Add a pinch of salt to the now fermented socca mixture and blend one final time (as the mixture will have settled overnight during the fermentation process).
Then pour into the frying pan enough socca mixture to cover whole pan in a thin layer (this will create nice thin wraps but if you want thicker or making a pizza base or pancakes for example simply add a little more mixture at this stage.)
Leave the pan on a low heat and wait... wait... much longer than you think. When you think it looks ready to flip / turn, wait a few minutes longer. You want it to crisp up and turn golden before you attempt the flip and it's just a longer cooking process than you might expect!
Patience is key - trust us! (But if its does go wrong what we call 'socca scraps' are equally amazing!)
Touch around the edges with your fish slice (or favourite pancake flipping kitchen tool) to have a peak underneath, when you see it's golden and crisp you're ready to flip. Flip or turn it over...if it's a fight it just needs longer to cook.
Flip over and cook for only a few minutes longer before it's ready. Keep warm in the oven whilst you make your following socca wraps.
Fajita Filling
In this example we used free range organic chicken which we'd cooked whole in the slow cooker the day before and held some of the chicken back for these fajita but you could use any other favourite meat or non meat filling option or simply use more veggies for the vegetarian / vegan option.
Ingredients
500g Chicken
1 Pepper
1 Red onion
1 Tin adkuki beans (optional or use any of your favourite beans or pulse - check if they need soaking overnight)
3 Cloves of grated garlic
Spices - tablespoon smoked paprika, tea spoon each of cayenne pepper, ginger, cumin, coriander & cinnamon
Method
Chop the pepper and red onion into fine long slices and the chicken into stripes. Add together in a pan and cook on a low / medium heat. Add a tablespoon of water or bone broth for a bit of liquid to cook in (if you feel it needs some oil add some coconut oil or ghee).
Add the adzuki beans and grated garlic and then cover in all the spices and mix evenly.
Cook on the low / medium heat turning and mixing until the chicken is cooked all the way through and the onion and pepper are lovely and golden.
To serve
A simple green leaf salad with fresh coriander to serve with a wedge of lime and a dressing of organic cold pressed olive oil mixed with grated fresh ginger and garlic.
Enjoy!
Comments