Easy Low Carb Tortilla Wraps

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.

INGREDIENTS

  • 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)

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INSTRUCTIONS

  1. 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.
  2. 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.

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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.

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