Wraps!!!! Something that I’ve missed for so long. I have made countless paleo wraps in the past few years. There’s always one huge problem for me, they all taste way too “eggy”. Fear not! This recipe uses NO eggs. YES, you’ve heard it! NO eggs! My sister-in-law made a recipe quite similar to this one over this past weekend. I was sold. I took the recipe and made it my own by replacing some of the ingredients and adjusting measurements. I am so excited to have perfected this recipe and have decided that it’s amazing enough to add to my book. My husband and I both agreed that we enjoyed these more than flour tortillas.We ate these up super fast after we made Quesadillas with them. Enjoy! And please let me know how it goes in the comments section!
(paleo, vegan, gluten free)
Ingredients
- 1/2 cup almond flour, finely ground
- 1/2 cup arrowroot flour
- 1 cup full fat coconut milk or regular, organic whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon onion and garlic powder
Process:
1. Blend all ingredients together in a high speed blender or food processor. You can also just mix these by hand 🙂
2. Heat a well-greased skillet over medium heat and cook wraps on each side for 3-5 minutes. You may need to swirl the pan around a bit to get the batter to spread out to the width of the pan. They should be fairly thin, but not transparent.
3. You will know when to flip these as they get golden brown and visually look like they’ve firmed up.
4. Eat these immediately and serve with something delicious!
