LOW CARB PALEO TORTILLAS RECIPE – 3 INGREDIENT COCONUT FLOUR WRAPS

I’ve been wanting to experiment with paleo tortillas and low carb tortillas for quite some time, ideally checking both boxes. I love salads and leftovers for lunch, but sometimes I miss the convenience of having a sandwich or wrap.

I had always assumed that paleo wraps would have to be either fragile, relatively high in carbs, or just complicated to make. None of these options sounded great. And, it seemed impossible if I had to make the low carb tortillas keto, too.

I was determined, and figured that I was bound to come up with a better alternative eventually. Going through half a dozen trials before getting it right sounded like a given, which was okay with me. I took the idea of coconut flour tortillas and ran with it!

INGREDIENTS
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• 1/2 cup Coconut flour
• 6 large Egg
• 1 1/4 cup Unsweetened almond milk (or any milk of choice; use coconut milk beverage for nut-free)
• 3/4 tsp Sea salt (optional)
• US Customary - Metric

INSTRUCTIONS

1. More tips about this recipe in the post above!
2. In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking - it should pour easily (add more almond milk and eggs in *equal* proportions if needed to achieve this).
3. .............................

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