Craving tacos, burritos, or a simple sandwich wrap but sticking to a low-carb lifestyle? Say goodbye to carb-heavy tortillas and hello to your new favorite recipe! These incredibly simple, flexible, and delicious egg wraps come together in just 10 minutes and are the perfect vessel for all your favorite fillings. They’re naturally gluten-free, paleo, and keto-friendly!
Ingredients
• 5 large Organic eggs
• 1 tbsp / 8g Coconut flour
• 1/4 tsp / 1.5g Sea salt
• 2 tbsp / 14g Almond meal
Instructions
1. Directions
2. Add all —eggs, coconut flour, sea salt, and almond meal—to a blender. Blend on high for 30-60 seconds, or until the batter is completely smooth and slightly frothy.
3. Lightly grease a non-stick skillet and heat over medium heat. The pan is ready when a drop of water sizzles.
4. Pour approximately 2-3 tablespoons of batter into the center of the hot skillet, swirling the pan gently to create a thin, even circle about 6-7 inches in diameter.
5. Cook for 60-90 seconds, or until the edges begin to lift away from the pan and the surface appears set.
6. Carefully flip the wrap using a thin spatula and cook for an additional 30-45 seconds on the other side.
7. Transfer the finished wrap to a plate and repeat with the remaining batter. Serve immediately with your favorite fillings.
Nutritional Information
• Nutrition Facts
• Serving Size: 1 wrap
• Calories: 111
• Protein: 8g
• Carbohydrates: 3g
Pro Tips
• For the best texture, ensure your non-stick skillet is heated to a consistent medium temperature. If it’s too hot, the wraps will cook too quickly and become brittle.
• Add a teaspoon of dried herbs like oregano or a pinch of garlic powder to the batter for an extra layer of flavor.
• Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Separate them with parchment paper to prevent sticking.
• These wraps are delicate. Use a thin, flexible silicone spatula for the easiest flipping.
FAQ
Q: How do I store leftover egg wraps
A: Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Separate them with parchment paper to prevent them from sticking together.
Q: Why are my egg wraps breaking or tearing
A: These wraps are delicate. To prevent breaking, ensure your skillet is on medium heat, not too hot, which can make them brittle. Also, use a thin, flexible spatula for the easiest and safest flipping.
Q: Can I add flavor to this egg wrap recipe
A: Absolutely. For an extra layer of flavor, try adding a teaspoon of dried herbs like oregano or a pinch of garlic powder to the batter before blending.
Q: Can I make these egg wraps without a blender
A: A blender is recommended to get the batter completely smooth and frothy for the best texture. If you must, you can whisk the ingredients vigorously by hand, ensuring there are no clumps from the coconut or almond flour.
