I so miss having some wraps so when I stumbled upon this Low Carb Coconut Flour Tortilla Wraps recipe from www.wholesomeyum.com, I quickly checked my fridge to make sure that I have the ingredients needed. Err…actually, this recipe only needs 3 ingredients. Easy right?
Below are the ingredients and instructions from www.wholesomeyum.com.
- 1/2 cup Coconut flour
- 6 large Egg (I will use 5 large eggs next time because I prefer a less eggy taste)
- 1 1/4 cup Unsweetened almond milk (or any milk of choice; use coconut milk beverage for nut-free). I used coconut milk as I don’t have any almond milk. They are expensive!
- 3/4 tsp Sea salt (optional)
In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking – it should pour easily (add more almond milk and eggs in *equal* proportions if needed to achieve this). I actually added 2 tbsp of water to make it more runny.
Heat a small skillet (about 8″ diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup of batter onto the skillet and immediately tilt in different directions to evenly distribute. You can fill in the sides with a little more batter if needed. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.
Here is my Low Carb Coconut Flour Tortilla Wrap with some chicken, lettuce and onions. Yums! Try it when you are craving for some kind of wraps.