Chickpea Omelet Breakfast Wrap

1. Whisk together chickpea flour, apple cider vinegar, turmeric, baking powder, onion powder, garlic powder, white pepper, and salt. Gradually add in oat milk a little at a time to achieve your desired consistency. Add more turmeric powder if you want a more yellow omelet. Set aside.
2. Add vegan butter to a heated skillet. Place one paratha in the skillet and cook on a low heat for 1 minute until it's slightly golden. Flip and cook the other side for 30 seconds. Remove from heat.
3. Add more vegan butter to the pan. Slowly pour in your chickpea mixture. Once the mixture begins to bubble and the edges look cooked, place the cooked paratha on top, then flip. Keep your heat low to prevent burning. Add your desired filling (vegan feta, spinach, sundried tomatoes, avocado, chili crisp, green onions, fresh curly parsley) to one side of the omelet. Close with the empty side and remove from heat. Enjoy!