Socca Wraps with Spinach and Stracchino Cheese                                   


Makes about 12 wraps

Socca wraps

1 ¼ cup / 10.5 oz / 300 gr chickpea flour

2 cups / 500 ml water

2 tablespoons olive oil

pinch of salt


1 tablespoon of olive oil

1 lb / 450 gr spinach

½ lb / 220 gr Stracchino cheese (or any other soft cheese you like)

Salt and pepper to taste


Socca wraps

In a bowl whisk the chickpea flour and water until well combined. Cover with a lid and let rest at room temperature. In an ideal world the batter should rest for 4 to 10 hours, in the real world let it rest as much as you can.

Once the waiting time is over, add the olive oil and salt to the mixture and whisk well.

Lightly grease a 6-inch pan (if possible with a thick bottom) with olive oil. Warm it on a medium-low flame and scoop one medium ladleful of batter into the pan.

Cook for about 2 to 3 minutes per side. The Socca should become of a golden/brown color on both sides but still retain some of the moisture (you don’t want to dry it out too much). The cooking time really depends on how thick you’re making the wraps. The thicker, the longer it’ll cook.


Heat one tablespoon of olive oil in your largest soup pot add the spinach to the pan all at once, if possible. Cook, stirring all the while, until the spinach is collapsed and wilted, a couple of minutes. If you need to add the spinach in batches (adding more spinach as it collapses), that is fine too, just do it as quickly as possible. Season with salt and pepper. Transfer to a bowl and set aside.

Assemble wraps

To enjoy, scoop spinach into socca wraps, top with some stracchino cheese and fold up like a taco. If you’re do this ahead make sure to warm them in the oven/microwave, They’re best if served warm. Eat em up!