I know how tough it can be to add variety to a grain-free lunch box. However, with these grain-free wraps, you’ll be able to repurpose leftovers, add more variety, and satisfy your grain-free needs!
While I’ve purchased Paleo Wraps before, they can get expensive if you are packing grain-free wraps for multiple people. My husband complained that they were too plain and coconutty for him, which is okay with me since I like them, but that left me testing a few other recipes.
I tend to use the two recipes listed here the most, and I’ve even gone as far as chopping a little spinach into the batter or adding it to the batter. You can never have enough veggies, in my opinion.
This wrap is perfect for any of the grain-free lunches in our meal plan. Granted, I try not to grain-free–fy or Paleo–fy the recipes because that tends to add extra work, but seriously, who can pass up the classic wrap? Sometimes, you just need it.
I make a double batch of these on Sundays and refrigerate them for the week. I stuff and roll them up cold and then pack them in a lunch box. Shown are grain-free wraps (bottom left lunch) and regular lunches. So good, you can’t tell the difference!
Making these grain-free wraps is pretty simple, it’s just like making pancakes! If you can make pancakes, you can make these.
Grain-Free Lunch Box Wraps
- Yield: 4 1x
Ingredients
- 6 egg whites
- 1/4 cup coconut flour
- 1/4 cup almond milk (or other milk)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic salt (can omit for sweet fillings)
- 1/4 teaspoon nutritional yeast (optional but adds almost a hint of a cheesy flavor)
- Oil for cooking
Instructions
- In a large bowl or blender, mix all ingredients (on low speed if using a blender). Let batter sit for 10 minutes -this is crucial for coconut flour to absorb the moisture.
- Heat a large skillet over medium high heat and spray or grease with oil of choice (if I use these to stuff with fruit I sometimes use butter).
- Pour a small circle (about 1/4 cup) of the batter onto the heated greased pan and spread the batter by giving the pan a twist of your wrist a couple of times to create a thin layer.
- Once the wrap has cooked for about a minute, it will look a little firmer. It’s time to use a spatula, lift and separate, and flip. Cook the other side for about another 30 seconds, then remove and set aside.
- Repeat cooking process with remaining batter.
Grain-Free Lunch Box Wraps
- Yield: 10 1x
Ingredients
- 6 eggs
- 1 cup milk
- 3 tablespoons coconut flour
- 2 teaspoons butter (or coconut oil)
- ¼ teaspoon salt
Instructions
- In a large bowl or blender, mix all ingredients (on low speed if using a blender). Let batter sit for 10 minutes -this is crucial for coconut flour to absorb the moisture.
- Heat a large skillet over medium high heat and spray or grease with oil of choice (if I use these to stuff with fruit I like to use butter).
- Pour a small circle (about 1/4 cup) of the batter onto the heated greased pan and spread the batter by giving the pan a twist of your wrist a couple of times to create a thin layer.
- Once the wrap has cooked for about a minute, it will look a little firmer. It’s time to use a spatula, lift and separate, and flip. Cook the other side for about another 30 seconds, then remove and set aside.
- Repeat cooking process with remaining batter.
Grain-Free Lunch Box Wraps
- Yield: 6 1x
Ingredients
- 2 eggs
- 1 cup milk of choice (unsweetened)
- 1 tablespoon melted coconut oil (or butter or olive oil)
- 3/4 cup tapioca flour
- 3 tablespoons coconut flour
- 1/4 teaspoon sea salt
Instructions
- In a large bowl combine eggs, milk, and coconut oil. Add tapioca flour, coconut flour, and sea salt. Whisk until a batter is formed and all ingredients are combined. Let it rest for 10 minutes.
- Heat a large skillet over medium high heat and spray or grease with oil of choice (if i use these to stuff with fruit I sometimes use butter).
- Pour a small circle (about 1/4 cup) of the batter onto the heated greased pan and spread the batter by giving the pan a twist of your wrist a couple of times to create a thin layer.
- Once the wrap has cooked on one side, it will look a little firmer. It’s time to use a spatula, lift and separate, and flip. Cook the other side for about another minute, then remove and set.
- Repeat cooking process with remaining batter.
Notes
Kitchen Note: not all tapioca flours are the same. For best results, use a high quality tapioca like Bob’s Red Mill.
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I am allergic to coconut! What flour can I substitute?
Unfortunately, there is no substitute for coconut flour in this recipe. Your best bet is to find an Almond Flour wrap recipe. Sorry!
These look fantastic! Can’t wait to try them out tomorrow with my kiddos. What are your favorite fillings for these?? I’m excited to try BLTs, classic PB&J, ham & cheese, etc… wondering if chicken or tuna salad would get soggy in these by lunch time? Thanks for these beautiful recipes!
Hi Shannon! These are great with deli cuts and cheese, hummus and veggies, as well as chicken or tuna salad. Enjoy!
Would egg whites from a carton work? If so how much?
I have not tried this recipe with egg whites only. Sorry!
I have a crepe maker, I wonder if they could be made using that.
Absolutely!!
Hi, what’s the best way to store these wraps for the rest of the week after we make them? Thanks!
In the fridge, stacked on a plate wrapped tightly with plastic wrap. Enjoy!
Do you think quinoa flour would substitute for coconut flour?
Thanks love the recipe!
unfortunately no. There’s no substitute for coconut flour as it’s 10x more absorbent than any other flour. You’ll have to change the ratio and I can’t advise there.
Hello, I have been loving your recipe book…. I am just wondering since my little guy can not have any grains, dairy or eggs do you happen to have a great egg substitution for these wraps?
I have been finding especially challenging to come up with an adaquate substitution for eggs especially in egg heavy recipes like grain free wraps and breads…. The bread is always wet inside….
I have tried flax egg, chia egg,. Psyllium egg, apple sauce banana a combination and am finding the bread still stays wet no matter how long I cook it for.
Would love any tips if you have any ☺️
unfortunately, Josée, flax egg, chia egg, banana, psyllium egg, and pumpkin are most of the binders that I would recommend. what about using the turkey or ham as the wrap itself? I usually purchase the deli meat from the counter and ask for medium slices (a bit thicker than thin) that I can use to wrap up all the other wrap ingredients. This might be your best bet.
Would these work well on an enchilada recipe? I wonder if they’d fall apart with the salsa on the bottom and top.
I’m not sure how they would hold up with the heavy enchilada fillings/toppings. If you try it, let us know!
I don’t think they do. I have a recipe almost the same and they hold up great.
These are amazing! I made BLT wraps and they turned out wonderfully! Thank you!
★★★★★
I have made the paleo tortillas from Stupid Easy Paleo, I really like them but they are very soft & eggy and would like to have something a little firmer/crispy for a wrap. There in the picture look like the might be firmer, almost flaky, is that the case? & if so which recipe was used to achieve that? Thanks!
These are definitely firmer, perfect for a lunch wrap. All three recipes are great – we usually make the 1st recipe.
Hi! Laura,
Just a little confused because you mention using the two recipes listed here the most but there are three! Which ones were you referring to?
Thanks!
Hi Andrea! We typically use the first two the most. Use whatever recipe works with the ingredients you have on hand! :)
Is there something else you could use than coconut flour? I’m gluten free, but allergic to coconuts
Thanks
not for this particular recipe. Sorry!
Some of the wraps appear to have a grean hue or flecks of green in them. Did you add spinach or something? Why are the green?
Yes, the grain free ones have some spinach in them.
Can these be made in bulk and frozen? I was thinking of making a whole lot and then layering them with parchment or wax paper and freezing/ taking out what I need the day before use.
I”ve never tried it. I typically make enough for the week and keep in the fridge the same way.If you try it, let me know how it works!
Did you try freezing them? I’m thinking of making a bunch of freezing as wel!
they thaw out a bit “wet” not my favorite texture but they last a week in the fridge.
Have you succesfully tried this recipe with an egg substitute?
No, they don’t work. Sorry! I have seen some flax wraps out there but have not tested them.
How long do these keep? Should they be refrigerated? Thanks!
I would keep these 3-4 days in the fridge.