Try this Coconut flour tortilla wrap recipe, or contribute your own.
- Carbohydrate 8.2330475 g
- Cholesterol 168 mg
- Fat 18.415365 g
- Fiber 2.67802497446537 g
- Protein 68.05353 g
- Saturated Fat 4.6933755 g
- Serving Size 1 1 Serving (369g)
- Sodium 292.06275 mg
- Sugar 5.55502252553463 g
- Trans Fat 2.24037325 g
- Calories 481 calories
Step-by-step
- Put your eggwhites into a bowl and add the coconut flour, bicarb, seasalt and the lukewarm water.
- Mix this well until the mixture is smooth.
- Leave to stand for a few minutes.
- Cut the vegetables for the filling in the meantime.
- Heat a frying pan with a bit of coconut oil and pour the mixture in.
- Once the top of the wrap is dry turn it around and bake the other side.
- Turn out onto a big plate and top the wrap with your choice of filling.
Allowing the batter to rest for precisely three to five minutes before cooking is the single most important timing window in this process. Coconut flour behaves unlike grain-based flours because individual coconut fibers absorb water slowly, requiring idle time to achieve proper viscosity. Without this resting period, the batter remains too runny and will spread unevenly across the skillet.
- Whisk egg whites thoroughly with the lukewarm water to incorporate air before adding the flour, ensuring the bicarbonate soda distributes evenly for mild lift.
- Maintain a medium-low heat setting on the frying pan; excessive heat will burn the exterior before the egg proteins set throughout.
- Wait until the top surface appears completely matte and dry before attempting to flip, signaling that the lower side has formed a structural crust.
- Cool completely on a wire rack if storing for later use, as trapping steam inside a container causes the wrap to become soggy.
- Store wrapped tightly in parchment paper inside the refrigerator for up to 24 hours, or freeze flat with wax paper separators for up to one month.
Reheat frozen wraps in a dry skillet over medium heat for thirty seconds per side to restore flexibility. Avoid microwaving them, which releases trapped moisture too rapidly and causes the delicate structure to tear.
