Week 3 of school is done and I am getting the hang of this nut-free cooking and lunch preparing. This paleo wrap recipe is very basic, but very versatile. Unlike my previous wrap recipe, this one doesn’t call for almond flour and it pairs up great with either sweet or savory fillings. I’ve use these to make wraps filled with chicken salad, turkey, sliced brisket, eggs salad, avocado and veggies, and I’ve even turned it into a breakfast burrito. I’ve made sunflower seed butter and honey rolls with them, and I’ve used them as crepes stuffed with Love Bean chocolate sauce (you should try it, it’s amazing and healthy) and bananas or strawberries.

For other quick lunch ideas, try my paleo sandwich, cucumber cups, paleo bread or my grain-free rolls.

Ingredients:

1/4 cup plus 1 tbsp of organic tapioca flour
1/4 cup of coconut flour
1/2 cup of water
1 tsp of coconut oil or butter plus more to grease the pan
2 large eggs
cinnamon, salt and/or spices to taste (optional)

Preparation:

• Combine all the ingredients together until smooth. I used a blender, but if your eggs and coconut flour are room temperature, you can whisk it by hand.
• Because the size of eggs and measuring cups vary, you may have to add more water of flour to obtain the right consistency. This batter should be like a very runny pancake batter.
• Heat and lightly grease a pan
• Pour some batter in the pan and immediately start tilting the pan  from side to side to spread the batter thin.
• Cook on low heat until firm.
• Gently flip the pancake to cook on the other side.
• Serve cold or warm with desired filling.

Makes 2 wraps

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