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.
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
- 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
- grated carrot
- smoked chicken
- pine nuts
- hennep seeds
- 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.
- 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.