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Ingredients15 m servings 46 cals
Original recipe yields 12 servings (12 wraps)
- 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.
Per Serving: 46 calories; 2.8 g fat; 2.1 g carbohydrates; 3 g protein; 82 mg cholesterol; 67 mg sodium. Full nutrition