Easy to make grain-free wraps made with coconut flour that are perfect for lunches!
Author:MOMables - Laura Fuentes
Total Time:15 minutes
Yield:12, 8" tortillas
1/2cup fine coconut flour
6 large eggs
1 1/4cup milk, any
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 1/4 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.