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Coconut Flour Tortilla Wraps (Grain-Free)

5 from 1 reviews

Easy to make grain-free wraps made with coconut flour that are perfect for lunches!

Ingredients

Scale
  • 1/2 cup fine coconut flour
  • 6 large eggs
  • 1 1/4 cup milk, any
  • pinch salt
  • 1 teaspoon unflavored gelatin*, optional
  • oil or spray for cooking

Instructions

  1. In a large bowl, whisk the eggs with the milk until combined. 
  2. Add the coconut flour and salt, stir to combine, and set aside for 5 minutes for the coconut to absorb the liquid.
  3. 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. 
  4. Lightly grease a small non-stick pan and set over medium heat. Pour about 1/4 cup of batter into the skillet, and turn the pan to evenly distribute the batter to the edges (like making crepes).
  5. 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.
  6. 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.

Equipment

Notes

To make spinach wraps, add 1/4 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

Keywords: grain-free tortilla