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.
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
aking 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.
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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)
- 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
- 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.