Grain-Free Lunch Box Wraps

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!

grain free wrap lunch box idea with leftover fajitas

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.

grain free wraps with 1/4 cup shredded spinach added

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!

grain free wraps, regular wraps, and gluten free wraps. 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.

Print Recipe|

Grain-Free Lunch Box Wraps

grain free tortilla wraps recipe. easy to make and very versitile.

★★★★★

5 from 1 reviews
  • Author: MOMables.com
  • Yield: 4

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

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Repeat cooking process with remaining batter.

 

Print Recipe|

Grain-Free Lunch Box Wraps

grain free tortilla wraps recipe. easy to make and very versitile.

★★★★★

5 from 1 reviews
  • Author: MOMables.com
  • Yield: 10

Ingredients

  • 6 eggs
  • 1 cup milk
  • 3 tablespoons coconut flour
  • 2 teaspoons butter (or coconut oil)
  • ¼ teaspoon salt

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Repeat cooking process with remaining batter.

 

Print Recipe|

Grain-Free Lunch Box Wraps

grain free tortilla wraps recipe. easy to make and very versitile.

★★★★★

5 from 1 reviews
  • Author: MOMables.com
  • Yield: 6

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

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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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About MOMables - Laura

Mom to 3 awesome people and MOMables CEO. I work hard in my kitchen so you don't have to. I'm obsessed with tacos and coffee -not always in that order.

Category: Gluten-Free, Lunchbox, Recipes

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