This post may contain affiliate links. Read our disclosure policy here.
These grain-free tortillas are easy to make, and a delicious gluten-free, paleo, or keto option for lunch wraps. The best part is that they are pliable, so they can be filled with your favorite ingredients and turned into grain-free wraps!
Best Grain-Free Tortillas for Wraps
This recipe for grain-free tortillas is a coconut flour-based recipe that’s low in carbs and fat and doesn’t have an overpowering coconut flavor.
If you’ve ever purchased store-bought paleo wraps, you know they can get expensive, and at times, the taste is a little off, but not with these!
This recipe yields approximately 12, 8-inch tortillas and can be stored in the fridge for up to a week! The flavor and texture get a thumbs-up from both kids and adults who need grain free lunches.
Grain-Free Coconut Flour Tortilla Ingredients
To make these grain-free tortillas, you will need:
- coconut flour: the grain-free flour of choice.
- eggs: essential for recipes with coconut flour, you’ll need 6 to make these tortillas.
- milk: use regular milk or an unsweetened, dairy-free alternative. I like almond milk.
- salt: to enhance the flavor.
- unflavored gelatin: helps thicken the batter and makes the wraps more pliable.
- cooking spray: to prevent the wraps from sticking as they cook in the skillet.
How to Make a Grain-Free Tortilla Wrap
Making these grain-free tortilla wraps is as easy as making crepes, or pancakes if you’ve never made crepes.
You’ll make the batter in a bowl, pour it onto a hot pan, and cook the first side, and flip. These delicious tortillas can be filled up with deli meat, chicken salad, egg salad, and more!
- Grab a large bowl
Whisk the eggs with the milk until combined. - Add the dry ingredients
To the wet ingredients, add the coconut flour and salt, stir to combine, and set aside for 5 minutes for the coconut to absorb the liquid. - Add the gelatin
If using, sprinkle gelatin over the batter and whisk until no clumps are visible. Wait an additional 5 minutes. - Grab a measuring cup
Pour ¼ cup of batter onto a greased skillet and cook over medium heat, turning the pan to distribute the batter. Immediately cover the skillet with a lid, reduce the heat to medium-low. - Watch for bubbles
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. - Flip it
Using a spatula, flip the tortilla/wrap and cook on the other side for an additional minute. Remove it from the pan onto a plate and repeat with the remaining batter.
Need healthy and delicious grain-free recipes with simple ingredients? Check out the Grain-Free Dinner Plan! 4-weeks of done-for-you dinner plans, shopping lists, and detailed prep!
How to Know When They’re Done
Once you’ve flipped the wrap, you’ll know it’s finished cooking when you see golden brown spots, there are some air bubbles, and both sides are dry. These shouldn’t be ‘eggy’ or wet.
Grain-Free Tortillas Tips
I prefer to use a coated, dark non-stick pan so the thin batter won’t stick and burn. Side note: the “green pans” don’t always work so great here.
Grease, cook, repeat
After each batch, you’ll want to lightly grease the pan with cooking spray, even if you are using a non-stick pan. The wraps should glide off.
Consistency is key
The batter should have a liquid consistency that’s easy to pour. If it’s too thick, then you’ll wind up with pancakes.
The Best Gelatin for Grain-Free Tortillas
If you use gelatin, you’ll want to make sure it’s unflavored. You can use the packets from the grocery store or grass-fed beef gelatin.
Make-Ahead Grain-Free Wraps
These wraps can be made ahead and refrigerated in an airtight zip bag for up to 4 days. To prevent them from getting soggy, I recommend keeping a paper towel between each wrap to absorb any moisture or condensation from the fridge.
Wraps and Recipes Using Grain-Free Tortillas
Now that you know how to make homemade grain-free tortillas, it’s time to put them to use with some of our favorite healthy wrap recipes and fillings for school and office lunches:
Coconut Flour Tortilla Wraps (Grain-Free)
Ingredients
- ½ cup fine coconut flour
- 6 large eggs
- 1 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 of batter into the skillet, and turn the pan to evenly distribute the batter to the edges (like making crepes).
- Immediately the pan with a fitted 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 use a spatula to flip the wrap over.
- Cook the tortilla on the other side for an additional minute and remove it from the pan onto a plate. Repeat with the remaining batter.
MK says
The product “Just Egg” works amazing for an egg substitute. I am a vegan and use it in all my recipes, you seriously can’t tell a difference. I use one shot glass full to substitute one Egg.
Hayley says
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 says
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.
Nancy says
The recipe as I read it calls for 1 1/2 c milk. Maybe the recipe was corrected.
April Pellicane says
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 says
I’m so glad these were a success for you, April, and that taco night is going to be epic from now on!
Rhonda says
I am allergic to coconut! What flour can I substitute?
MOMables - Laura says
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 says
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 says
Hi Shannon! These are great with deli cuts and cheese, hummus and veggies, as well as chicken or tuna salad. Enjoy!
Debbie says
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 says
Super happy this recipe was a success for you, Debbie!
Leanne says
Would egg whites from a carton work? If so how much?
MOMables - Laura says
I have not tried this recipe with egg whites only. Sorry!
Linda Payton says
I have a crepe maker, I wonder if they could be made using that.
MOMables - Laura says
Absolutely!!
Lora Chiem says
Hi, what’s the best way to store these wraps for the rest of the week after we make them? Thanks!
MOMables - Laura says
In the fridge, stacked on a plate wrapped tightly with plastic wrap. Enjoy!
Nancy bell says
Do you think quinoa flour would substitute for coconut flour?
Thanks love the recipe!
MOMables - Laura says
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 says
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 says
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 says
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 says
I’m not sure how they would hold up with the heavy enchilada fillings/toppings. If you try it, let us know!
Nic says
These did not work at all, just fell apart
MOMables-Laura says
Hi Nic, I’m sorry to hear these fell apart. How long did you allow the batter to rest before cooking?
Cathy says
I don’t think they do. I have a recipe almost the same and they hold up great.
Sharon says
Is there a substitute for the tapioca flour? I don’t have any on hand. Thanks.
MOMables-Laura says
I’d recommend using arrowroot starch in place of the tapioca flour.
Rachael says
These are amazing! I made BLT wraps and they turned out wonderfully! Thank you!
b says
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 says
These are definitely firmer, perfect for a lunch wrap. All three recipes are great – we usually make the 1st recipe.
Andrea says
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 says
Hi Andrea! We typically use the first two the most. Use whatever recipe works with the ingredients you have on hand! :)
Sam says
Is there something else you could use than coconut flour? I’m gluten free, but allergic to coconuts
Thanks
MOMables says
not for this particular recipe. Sorry!
Gina says
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 says
Yes, the grain free ones have some spinach in them.
Dawn T says
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 says
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 says
Did you try freezing them? I’m thinking of making a bunch of freezing as wel!
MOMables - Laura says
they thaw out a bit “wet” not my favorite texture but they last a week in the fridge.
Allison says
Have you succesfully tried this recipe with an egg substitute?
MOMables says
No, they don’t work. Sorry! I have seen some flax wraps out there but have not tested them.
Sara says
How long do these keep? Should they be refrigerated? Thanks!
MOMables says
I would keep these 3-4 days in the fridge.