Prep Time:
5 mins
Cook Time:
5 mins
Additional Time:
5 mins
Total Time:
15 mins
Servings:
12
Yield:
12 wraps
Ingredients
Directions
Whisk eggs and almond milk together in a bowl until well combined.
Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes.
Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.
Cook’s Note
Do not overcook the wraps, as they will no longer be pliable, and they will also puff up.
Nutrition Facts (per serving)
| 69 | Calories |
| 3g | Fat |
| 6g | Carbs |
| 4g | Protein |
