Whisk together the gluten-free all-purpose flour, brown rice flour, tapioca starch, kosher salt, and baking powder in a large bowl until evenly blended. This ensures even leavening and consistent texture.

Mix wet ingredients

In a separate bowl, beat the eggs lightly, then whisk in the warm water, olive oil, apple cider vinegar, and maple syrup (if using). The warm water helps the starches hydrate and makes the dough more pliable.

Form dough

Pour the wet ingredients into the dry ingredients. Use a rubber spatula to stir until a shaggy dough forms. Let the mixture rest for 3–5 minutes so the flours and starches can absorb moisture.

Knead briefly

Turn the dough onto a lightly dusted surface using extra tapioca starch or GF flour. Knead gently for 30–60 seconds until smooth and cohesive. If the dough feels too sticky, sprinkle up to 1 tablespoon more tapioca starch; if too dry, add water 1 teaspoon at a time until it holds together.

Portion dough

Divide the dough into 8 equal pieces for large wraps (or 12 for small). Roll each piece into a ball and flatten slightly. Cover the balls with a damp towel or plastic wrap to prevent drying while you roll the first one.

Roll and cook wraps

Prepare rolling surface

Place a piece of parchment paper on your counter and dust lightly with tapioca starch or gluten-free flour. Place a dough ball on parchment, sprinkle a little dusting on top, and cover with a second piece of parchment to prevent sticking to the rolling pin.

Roll each wrap

Using a rolling pin, roll each dough ball into a thin circle about 7–9 inches (for large) or 6 inches (for small). Aim for uniform thickness (about 1.5–2 mm). Remove top parchment and transfer the rolled wrap to a cutting board or peel for cooking.

Preheat skillet

Heat a large nonstick or cast-iron skillet over medium-high heat until hot (about 2–3 minutes). You can test by flicking a drop of water; it should sizzle and evaporate quickly. No oil is needed, but for extra flavor you can brush a tiny amount of oil on the skillet or the wrap.

Cook the wrap

Place the rolled wrap in the dry hot skillet. Cook for 40–60 seconds until small bubbles form and the bottom has light golden spots. Flip with a spatula and cook the second side for another 30–45 seconds. If the wrap puffs, press gently with the spatula to maintain contact. Avoid overcooking — wraps should remain flexible and tender.

Keep warm and pliable

Stack cooked wraps on a plate and cover them with a clean kitchen towel or place in a low oven (around 200°F / 95°C) to keep warm and pliable while you finish cooking the rest.

Assemble and serve

Spread and layer fillings

Place a warm wrap on a plate. Spread 1 tablespoon hummus or your preferred spread across the center. Layer 1/4 cup sliced grilled chicken or roasted vegetables, 1/2 cup leafy greens, 1/4 cup sliced avocado, and 1/4 cup sliced tomato. Season with salt and pepper to taste.

Fold or roll

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a wrap. Alternatively, for an open-style, fold in half or loosely roll and secure with parchment or skewers for serving.

Serve

Slice the wrap in half on the bias if desired and serve immediately. Leftover wraps (unfilled) can be stacked between parchment and refrigerated for up to 3 days; reheat briefly in a skillet, microwave for 10–15 seconds, or warm in an oven before filling to restore pliability.