I love it. I really do. That’s why I thought it was a genius idea to create a wrap made of socca. For a moment I felt like a rocket scientist, or Nobel Prize winner or something. Alas, that lasted only for a couple of minutes as a quick trip on the internet brought me back to reality as I discovered that socca wraps are a common street-food in the South of France. Pff....Frenchies, always cramping my style.
Yet, it doesn’t change the fact that using socca to make wraps is genius. Final. As with tortillas, there are a tons of different spins on socca. You can add spices, herbs, etc.
What you’ll find here is the basic recipe, simplified. You can run with it, make it your own and give yourself license to play with the ingredients.As I don’t own an open-air oven at home (I know, how lame) I cooked the socca in a thick-bottom skillet on the stove top. Easier, quicker and cheaper.
Also I made it thinner; it served better my purposes to use it as a wrap.
As I like to take the "green road", I topped my socca wraps with some spinach and soft cheese. Which takes me to the next point: soft cheese. The other day I went to my fave Italian grocery (Buon Italia in Chelsea Market), a store I go to often. It is in many ways a great Italian food shop where you can find almost everything Italian-food related, at a reasonable New York price.
As I was shopping, the store clerk talked me into buying Stracchino cheese: a soft, buttery and spreadable cheese.
Socca Wraps with Spinach and Stracchino Cheese Print this recipe!
Makes about 12 wraps
1 ¼ cup / 10.5 oz / 300 gr chickpea flour
2 cups / 500 ml water
1 tablespoon of olive oil
½ lb / 220 gr Stracchino cheese (or any other soft cheese you like)