Coconut flour tortilla wraps
If you’re looking for an alternative for a regular tortilla wrap, look no further. These delicious coconut flour tortilla wraps are easy to make and can have the same function as your regular tortilla. They’re gluten free and paleo.
Coconut flour tortilla wraps
Initially I made this delicious coconut flour tortilla wrap when we were doing our first whole30. At the time I was working for a famous health blogger here in the Netherlands and one of the recipes made was this tortilla wrap. Another one of my favorite recipes was the broccoli soup with spinach too.
Now first a word of warning though. If you’re expecting the flavor of this coconut flour tortilla wrap to be the same as a regular tortilla I have to disappoint you. It’s not the same but it is a great way to use a wrap like item for serving food. I would say this wrap is more of a cross between an omelette and a pancake. It’s delicious but it’s not a tortilla. So that’s for the warning part.
Filling of your choice
Once you’ve made the coconut flour wrap you can fill it with whatever you like. Here I used a mix of lettuce, tomatoes and pine nuts but I also like to add hummus and roast beef slices. To name just two options that would work great. While making the coconut flour tortilla wraps you’ll find that they are a bit more fragile than a regular omelette or pancake. I like to make this in a crepe pan and flipping it over is easier that way.
You make the wraps by adding coconut flour, water and some bicarb (baking soda) together and mix it until it is a smooth mixture. Now add some oil or coconut oil to the pan and gently fry the wrap until it is dry on one side before flipping over. Briefly fry on the other side and let it slide onto a plate where you can add your filling of choice.
Coconut flour tortilla wraps
Ingredients
For the wraps
- 2 egg whites
- 1 tbsp coconut flour
- 3 tbsp lukewarm water
- pinch bicarbonate soda
- seasalt and pepper to taste
For the filling
- 25 g Salad leaves of your choice
- 1/2 avocado
- 50 g tomatoes
- 25 g grated carrot
- 75 g smoked chicken
- 1 tbsp pine nuts
- 1 tbsp hemp seeds
How to make the coconut flour tortilla wraps
- Put your egg whites into a bowl and add the coconut flour, bicarb, sea salt and the lukewarm water. Mix this well until the mixture is smooth. Leave to stand for a few minutes.
- Cut the vegetables for the filling in the meantime.
- Heat a frying pan with a bit of coconut oil and pour the mixture in. Once the top of the wrap is dry turn it around and bake the other side.
- Turn out onto a big plate and top the wrap with your choice of filling.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
7 comments on “Coconut flour tortilla wraps”
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This is really fascinating…. and I would love to try it. Really a great lighter option for a wrap and it looks absolutely delicious!
It is Jamie! I will be testing a bit more on different amounts of coconut flour as I thought this one was quite eggy so to speak but loved the taste!
I love anything that’s like pancake/crepe, this is an interesting recipe to try when I can get my hands on coconut flour, haven’t seen any yet. I’ve made a pretty good buckwheat wrap (it’s more like a crepe texture) that uses whole egg and milk.
Not sure how it is over on your side but I can get coconut flour here online. Stores usually don’t stock it as it is too specific for most people!
Hey Simone – this looks yummy – how do I multiply it for 4 people at 2 or 3 per person – you know for left over and lunch tomorrow 🙂
This is a huge winner. Thank you so much!
Glad you liked it Trina!