Paleo Wraps

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.


Paleo Wraps

Ingredients:

  • 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!

Directions:

  • 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!

img_7817**Topped with homemade caesar dressing, chicken and lettuce!!

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