Grain-Free Lunch Box Wraps

• Vegetarian
• Gluten free

• Refrigerated

  • 1/4 cup Almond milk
  • 6 Egg whites

• Baking & Spices

  • 1/4 cup Coconut flour
  • 1/4 tsp Garlic salt
  • 1/4 tsp Nutritional yeast
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil

Found on momables.com

Ingredients

• 6 egg whites
• ¼ cup coconut flour
• ¼ cup almond milk (or other milk)
• ½ teaspoon salt
• ¼ teaspoon garlic salt (can omit for sweet fillings)
• ¼ teaspoon nutritional yeast (optional but adds almost a hint of a cheesy flavor)
• Oil for cooking
• 6 eggs
• 1 cup milk
• 3 tablespoons coconut flour
• 2 teaspoons butter (or coconut oil)
• ¼ teaspoon salt
• 2 eggs
• 1 cup milk of choice (unsweetened)
• 1 tablespoon melted coconut oil (or butter or olive oil)
• ¾ cup tapioca flour
• 3 tablespoons coconut flour
• ¼ teaspoon sea salt

Directions

• In a large bowl or blender, mix all ingredients (on low speed if using a blender). Let batter sit for 10 minutes -this is crucial for coconut flour to absorb the moisture.
• Heat a large skillet over medium high heat and spray or grease with oil of choice (if I use these to stuff with fruit I sometimes use butter).
• Pour a small circle (about ¼ cup) of the batter onto the heated greased pan and spread the batter by giving the pan a twist of your wrist a couple of times to create a thin layer.
• Once the wrap has cooked for about a minute, it will look a little firmer. Its time to use a spatula, lift and separate, and flip. Cook the other side for about another 30 seconds, then remove and set aside.
• Repeat cooking process with remaining batter.
• In a large bowl or blender, mix all ingredients (on low speed if using a blender). Let batter sit for 10 minutes -this is crucial for coconut flour to absorb the moisture.
• Heat a large skillet over medium high heat and spray or grease with oil of choice (if I use these to stuff with fruit I like to use butter).
• Pour a small circle (about ¼ cup) of the batter onto the heated greased pan and spread the batter by giving the pan a twist of your wrist a couple of times to create a thin layer.
• Once the wrap has cooked for about a minute, it will look a little firmer. Its time to use a spatula, lift and separate, and flip. Cook the other side for about another 30 seconds, then remove and set aside.
• Repeat cooking process with remaining batter.
• In a large bowl combine eggs, milk, and coconut oil. Add tapioca flour, coconut flour, and sea salt. Whisk until a batter is formed and all ingredients are combined. Let it rest for 10 minutes.
• Heat a large skillet over medium high heat and spray or grease with oil of choice (if i use these to stuff with fruit I sometimes use butter).
• Pour a small circle (about ¼ cup) of the batter onto the heated greased pan and spread the batter by giving the pan a twist of your wrist a couple of times to create a thin layer.
• Once the wrap has cooked on one side, it will look a little firmer. Its time to use a spatula, lift and separate, and flip. Cook the other side for about another minute, then remove and set.
• Repeat cooking process with remaining batter.