These gluten-free and grain-free wraps will change your life! Easy, quick and tasty!
I use these gluten-free wraps all the time to make egg burritos for breakfast, salmon quesadillas for lunch and any other food that needs to be wrapped.
The consistency is very similar to a crepe – they are thin and foldable. Besides being very practical to make they are hyper, meaning you can make them sweet or savory. If you’d like to try them sweet sweet simply substitute salt for a little bit of maple syrup or coconut nectar.
I like to prepare a large badge and store them ziplock bags in the freezer. In the fridge they will last 3-4 days and in the freezer for a couple of weeks.
Gluten-Free Wraps (Makes 10 wraps)
- 1/2 cup tapioca flour
- 2 tbsp coconut flour
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 4 eggs
- 3 1/2 tbsp melted coconut oil
- 1/2 cup coconut, almond milk or raw milk
- In a bowl mix all ingredients using a whisk or hand mixer until there are no more lumps.
- Heat a small skillet over medium heat and brush with a little bit of coconut oil, butter or ghee.
- Pour 1/8 cup of mixture into pan and swirl to cover the surface. Cook for 15 seconds, flip and cook for another 10 -15 seconds. Repeat the process with the remaining mixture.
- When you are half way done with the mixture, lower heat and continue making the wraps.
- These wraps last about 4 days in the fridge and over a week in the freezer.