Let’s be honest -most gluten free wraps taste like complete crap. They fall apart, they taste gluten free. Nothing anyone wants to be a part of.
Your world is about to change.
These wraps are beyond delicious and they are super easy to make. The first one I made didn’t come out great, but I got the hang of it after that. This is pretty much like making crepes or really flat pancakes with a little more patience. You absolutely have to use your best, nonstick skillet for this one because if you don’t, you’re screwed.
These wraps are really versatile- I used them all week for lunch- but I can see them being used for breakfast burritos, quesadillas, tacos. Even though the main ingredient is coconut flour, I did not find them to taste overpoweringly like coconut. They also didn’t really fall apart. Give them a try!
I based my recipe off this one.
- 1/2 cup coconut flour
- 4 large eggs
- 1 cup almond milk
- 1/2 teaspoon sea salt
- OPTIONAL: other spices of your choice- I added a little garlic powder. If you like spice, add some cayenne. Make them yours!
- In a large bowl, whisk together all ingredients. Allow the batter to sit for a few minutes as the coconut flour will naturally thicken over time. The batter should be a little runnier than pancake batter.
- Heat a skillet over medium heat and grease with oil of your choice (I used coconut oil). Pour 1/4 cup of the batter into the skillet and immediately tilt in all directions to spread evenly. Cook, covered, until the edges are golden and curl inward (about 2 minutes). Flip and cook until browned on the other side. Repeat until the batter is used. Enjoy!
**Topped with homemade caesar dressing, chicken and lettuce!!