Coconut flour tortilla wrap

Coconut flour tortilla wrap | insimoneskitchen.com

While we totally loved most of the food we ate during our first Whole30, it was summer at that time and salads felt like a more natural choice than they do today. I mean; I love salads and I could easily eat them everyday but once in a while something else for lunch is not too bad I would think.. 😉 So I have decided to search for other alternatives and options. One of the fun things I like to do is to create a Whole30 approved recipe by modifying a ‘normal’ recipe. You’ll see some of those pass by for sure too, but this particular one is coming from the same place as the broccoli soup; the ebook from Marjolein Dubbers.

Coconut tortilla wrap | insimoneskitchen.com

While it’s called a tortilla wrap I don’t think the flavor is anything like a regular wrap. It’s just as delicious but if you’re expecting a corn tortilla it might be a disappointment. The texture is somewhat between a pancake and a omelet in. No surprise with the eggwhites that is the main part of the recipe. It’s simple and quick to make and can ofcourse be adapted to any filling you’d like.

For a complete overview of our whole30 adventure check out Scribbles and Notes

 

Coconut flour tortilla wrap | insimoneskitchen.com

Coconut flour tortilla wrap

Ingredients:

  • For the wrap
  • 2 eggwhites
  • 1 tbsp of coconut flour
  • 3 tbsp of lukewarm water
  • pinch of bicarbonate soda
  • seasalt and pepper to taste
  • For the filling
  • Saladleaves of your choice
  • avocado
  • tomatoes
  • grated carrot
  • smoked chicken
  • pine nuts
  • hennep seeds

Directions:

  1. Put your eggwhites into a bowl and add the coconut flour, bicarb, seasalt and the lukewarm water. Mix this well until the mixture is smooth. Leave to stand for a few minutes.
  2. Cut the vegetables for the filling in the meantime.
  3. 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.
  4. Turn out onto a big plate and top the wrap with your choice of filling.

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer

7 comments

  1. This is really fascinating…. and I would love to try it. Really a great lighter option for a wrap and it looks absolutely delicious!

  2. 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.

  3. 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 🙂

  4. This is a huge winner. Thank you so much!

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