Low Carb Coconut Flour Wraps (Tortillas)

Low Carb Coconut Flour Wraps

These Low Carb Coconut Flour Wraps (or tortillas) are gluten-free, nut-free and sugar-free and should be a kitchen staple! Kids love them too (even as is)!

I like to find really easy things to make for dinner – because sometimes there just isn’t enough time in the evening to do everything. Right? That’s why these wraps come in handy – I can make them ahead of time and just freeze them with a little bit of parchment paper in between. When you need a couple for dinner (or for a quick snack for your little one) then just whip a couple out of the freezer, leave them to defrost for a few minutes or you can toast them!

Low Carb Coconut Flour Wraps

Toddlers will love these too – because they are chewy, tasty and versatile. You can easily arrange a few dips for your child to dip them into (like low carb mayonnaise or salsa). These wraps are great for lunch boxes, just fill them with some chicken (or other meat), salad and cheese. Believe me, kids love these. But maybe add a couple of serviettes, just in case, because they can sometimes be a bit messy! 😉

Low Carb Coconut Flour Wraps (Tortillas)

You can also use this recipe to make lots of mini-wraps – then just fill them with salad, melted cheese, bacon (anything really) for some clever cocktail or kids party snacks.

Other uses for Low Carb Coconut Flour Wraps:

  • Fill with scrambled eggs and bacon for a breakfast wrap
  • Melt cheese in the middle and sprinkle with a little bit of cayenne pepper for a cheesy snack
  • Use as tortillas for mexican fare – serve with guacamole and sour cream
  • Cut the wraps into triangles and bake for 30-40 minutes to make low carb nachos!
  • Fill the wraps with your favourite salad items, roast chicken pieces and mayonnaise
  • You can fill the wraps with just about anything (even leftovers like stir-fry) to make a quick healthy dinner!
Low Carb Coconut Flour Wraps
Serves 15
Low Carb Coconut Flour Wraps are delicious to use as wraps or tortillas. Just fill them with your favourite low carb cold or warm fillings, fold and devour.
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 Cup Coconut Flour
  2. 95g (or 3.3oz) Psyllium Husk Powder
  3. 1 tsp Salt
  4. 1/2 tsp Black Pepper
  5. 5 Large Eggs
  6. 1 1/2 Cups Boiling Water
Instructions
  1. Mix all of the dry ingredients together
  2. Whisk the eggs in a separate bowl
  3. Add the eggs to the dry mixture and blend briefly with a hand blender
  4. Add the boiling water and blend thoroughly until a soft dough forms
  5. Leave the dough to settle for approximately 3 minutes
  6. Scoop a small amount of dough and roll in your hand to form a 5cm diameter dough ball (about 7cm for large wraps)
  7. Place the dough ball between two pieces of non-stick baking paper and roll the dough using a rolling pin as thin as possible
  8. To make perfectly round wraps you can use the lid of large frying pan to "cut" the rolled dough into a circle
  9. Carefully peel the dough circle from the baking paper and fry in coconut oil or grass-fed butter on medium-high temperature for about 1.5 - 2 minutes each side.
Nutrition Info per 1 Wrap
  1. Calories - 100.1kcal
  2. Fat - 4.0g
  3. Saturated Fat - 2.6g
  4. Cholesterol - 62.0mg
  5. Sodium - 210.0mg
  6. Carbohydrates - 9.1g
  7. Of which Sugar - 1.1g
  8. Dietary Fibre - 7.8g
  9. Net Carbohydrates - 1.3g
  10. Protein - 4.8g
My Low Carb Kid http://mylowcarbkid.com/

You may also like