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
Easy to make grain-free wraps made with coconut flour that are perfect for lunches!
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 12, 8″ tortillas 1x
- Category: How-to
- Method: Stove-top
- Cuisine: American
- Diet: Gluten Free
Ingredients
- ½ cup fine coconut flour
- 6 large eggs
- ¼ cup milk, any
- pinch salt
- 1 teaspoon unflavored gelatin*, optional
- oil or spray for cooking
Instructions
- In a large bowl, whisk the eggs with the milk until combined.
- Add the coconut flour and salt, stir to combine and set aside for 5 minutes for the coconut to absorb the liquid.
- If using the gelatin, add it now by sprinkling it over the batter and whisking until no clumps are visible. Wait an additional 5 minutes.
- Lightly grease a small non-stick pan and set over medium heat. Pour about ¼ cup (60ml) of batter into the skillet, and turni the pan to evenly distribute the batter to the edges.(like making crepes).
- Immediately cover it with a lid, reduce the heat to medium, and once the edges begin to lift and some bubbles puff up in the middle of the wrap, remove the lid and flip the wrap over.
- Cook on the other side for an additional minute and remove it from the pan onto a plate. Repeat with remaining batter.
Notes
To make spinach wraps, add ¼ cup of finely chopped spinach into the batter.
The gelatin will help thicken and make the wraps more playable but it is not essential for the recipe.
Nutrition
- Serving Size: 1 wrap
- Calories: 70
- Sugar: 1.5g
- Sodium: 236mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 3.4g
- Fiber: 1.7g
- Protein: 4.8g
- Cholesterol: 93mg
Keywords: grain-free tortilla
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Hayley
I tried making the top one
6 egg whites
¼ cup coconut flour
¼ cup almond milk (or other milk)
½ teaspoon salt
¼ teaspoon garlic salt (can omit for sweet fillings)
¼ teaspoon nutritional yeast (optional but adds almost a hint of a cheesy flavor)
Oil for cooking
This one ended up thick like biscuit batter. I followed it completely. It didn’t end up runny at all. Are any errors in the ingredient amounts?
MOMables-Laura
Hey Hayley, the recipe is correct so I’m not sure what went wrong. Next time if the batter is too thick, try adding additional milk, 1 tablespoon at a time, until a batter forms.
April Pellicane
My husband is a taco enthusiast, and we both have Celiac’s, and he doesn’t do well with corn tortillas. So, when I saw this recipe, I knew I had to try it.
We just had the egg white version tonight for Taco Tuesday, and I have to say, WELL DONE! These are great! He kept saying how much they reminded him of chalupas, and we were both shocked by how well they stayed together. I love an overstuffed taco, and it still held together without any problems. They do not taste like coconut whatsoever, and we’re going to try them for enchilada skins soon. Thank you so much for these recipes!
MOMables - Laura
I’m so glad these were a success for you, April, and that taco night is going to be epic from now on!
Rhonda
I am allergic to coconut! What flour can I substitute?
MOMables - Laura
Unfortunately, there is no substitute for coconut flour in this recipe. Your best bet is to find an Almond Flour wrap recipe. Sorry!
Shannon Trunk
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!
MOMables - Laura
Hi Shannon! These are great with deli cuts and cheese, hummus and veggies, as well as chicken or tuna salad. Enjoy!
Debbie
These is the first gluten free recipe I have found that actually works. I did substitute tapioca flour with arrowroot as I didn’t have any tapioca flour. It worked really well. I only got four wraps out of the mix but even the children loved them. Well done.
MOMables-Laura
Super happy this recipe was a success for you, Debbie!
Leanne
Would egg whites from a carton work? If so how much?
MOMables - Laura
I have not tried this recipe with egg whites only. Sorry!
Linda Payton
I have a crepe maker, I wonder if they could be made using that.
MOMables - Laura
Absolutely!!
Lora Chiem
Hi, what’s the best way to store these wraps for the rest of the week after we make them? Thanks!
MOMables - Laura
In the fridge, stacked on a plate wrapped tightly with plastic wrap. Enjoy!
Nancy bell
Do you think quinoa flour would substitute for coconut flour?
Thanks love the recipe!
MOMables - Laura
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.
Josée
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 ☺️
MOMables - Laura
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.
Lily
Would these work well on an enchilada recipe? I wonder if they’d fall apart with the salsa on the bottom and top.
Emilie Hebert
I’m not sure how they would hold up with the heavy enchilada fillings/toppings. If you try it, let us know!
Cathy
I don’t think they do. I have a recipe almost the same and they hold up great.
Sharon
Is there a substitute for the tapioca flour? I don’t have any on hand. Thanks.
MOMables-Laura
I’d recommend using arrowroot starch in place of the tapioca flour.
Rachael
These are amazing! I made BLT wraps and they turned out wonderfully! Thank you!
★★★★★
b
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!
MOMables
These are definitely firmer, perfect for a lunch wrap. All three recipes are great – we usually make the 1st recipe.
Andrea
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!
MOMables
Hi Andrea! We typically use the first two the most. Use whatever recipe works with the ingredients you have on hand! :)
Sam
Is there something else you could use than coconut flour? I’m gluten free, but allergic to coconuts
Thanks
MOMables
not for this particular recipe. Sorry!
Gina
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?
MOMables
Yes, the grain free ones have some spinach in them.
Dawn T
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.
MOMables
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!
Kristine
Did you try freezing them? I’m thinking of making a bunch of freezing as wel!
MOMables - Laura
they thaw out a bit “wet” not my favorite texture but they last a week in the fridge.
Allison
Have you succesfully tried this recipe with an egg substitute?
MOMables
No, they don’t work. Sorry! I have seen some flax wraps out there but have not tested them.
Sara
How long do these keep? Should they be refrigerated? Thanks!
MOMables
I would keep these 3-4 days in the fridge.