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Abigail Joy

"This recipe was shared with me by a health-conscious African missionary who uses these wraps as a substitute for pasta/bread in his meals. There are the most healthy, delicious wraps you will ever taste! Use as tortillas or as a pasta/bread substitute in any meal. Fill with stew, meat, taco fillings, whatever is for dinner/lunch that would normally be served over/with pasta or bread."
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55 m servings 58 cals
Original recipe yields 10 servings (10 wraps)

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  • Prep

  • Cook

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  1. Place cauliflower in a pot and cover halfway with water; bring to a boil and cook until completely mushy, 15 to 20 minutes. Mash cauliflower with a hand blender or potato masher until the consistency of mashed potatoes.
  2. Mix eggs, psyllium husks, and salt into mashed cauliflower until smooth and fully incorporated. Let mixture sit for 20 minutes.
  3. Separate mixture into balls smaller than tennis balls and larger than golf balls. The dough will be sticky. Roll each ball on a work surface coated in coconut flour until wraps are thin.
  4. Heat a large skillet over medium heat. Place wraps in the hot skillet and cook until crisp and lightly browned, 2 to 3 minutes per side. Cool wraps on a wire rack.


  • Cook's Notes:
  • If consistency of dough is too runny, add an extra tablespoon physillum husk or omit one egg from batter.
  • Pack cauliwraps into plastic bag with parchment paper in between every two wraps and place in freezer. Wraps keep very well!
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 58 calories; 2 g fat; 7.9 g carbohydrates; 3.4 g protein; 74 mg cholesterol; 105 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I was delighted to find this recipe and anxious to try it. Unfortunately something is not right with it. I followed the directions exactly and it came out VERY soft and sticky. Even after...