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

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.

Add filling of your choice to the coconut flour tortilla wraps

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.

coconut flour tortilla wraps

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

Coconut flour tortilla wraps

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This easy gluten free coconut flour tortilla wrap is delicious filled with your favorite toppings
Decorative clock showing preparation time
Prep time 10 minutes
Cooking time 5 minutes
Total time 15 minutes

1 portion


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

Calories: 485kcal | Carbohydrates: 20g | Protein: 33g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 235mg | Potassium: 1164mg | Fiber: 11g | Sugar: 4g | Vitamin A: 5127IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 4mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist