Coconut Flour Wraps
Updated: Aug 19, 2019
These coconut flour wraps are so great. For so many reasons! They are easy. They use up my egg whites - which I always have jars full of in the refrigerator. They are low-carb, gaps, paleo, and keto. They are high in protein and fat and stretch my dinners out farther. They are fun. And they are yum!!
The addition of the cassava flour makes these a little more pliable and helps them hold together better, but you can also just use all coconut flour. :)
1 cup egg whites, (saved in a jar in the refrigerator from making smoothies!)
1/2 cup water
1/2 tsp. pink Himalayan salt
2 Tbs + 1/2 c. or more of natural fat for cooking -lard, tallow, ghee, coconut oil, and duck fat are all good!
Add everything but the cooking fat to a quart-sized wide-mouth mason jar, a 4 c. pyrex glass measuring cup, or the little 4 c. container that comes with the hand blender, and blend with a hand blender until smooth. Melt just 2 -3 tbs. of the fat in your skillet and add back to the batter and blend until smooth again. Heat another 2 tbs. of fat in the skillet over medium heat. When the skillet is hot and water sizzles on it, add some batter. Quickly rotate the skillet around to spread the batter. Cook for 2 ish minutes or until the edges are firm and the whole tortilla is bubbly. Flip with a really sturdy metal spatula and then cook on the other side until golden brown on the edges.
Add at least 2 more Tbs. of your cooking fat in between each tortilla. And cook the rest of them the same way. It may take you a few tries to get the hang of it.
The key is to add PLENTY of fat in between and to cook them on EXACTLY medium heat. Too low and too hot both will yield poor results. It takes a few practices, but it is worth it!! :D
These can be used for everything from snacky nut butter-honey roll ups to chicken salad wraps to loaded tacos!! I hope you enjoy!