These fabulous homemade keto and gluten-free wraps are filled with spinach, Feta cheese, and sun-dried tomatoes; ideal for a quick and easy vegetarian brunch or lunch.

Fioa

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
5 mins
total:
25 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Keto wraps:
Filling:

Directions

Instructions Checklist
  • Whisk eggs and almond milk together in a bowl until well combined.

    Advertisement
  • Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter forms, about 2 minutes. Let stand for 5 minutes.

  • Heat an 8-inch skillet over medium-high heat; grease with cooking spray. Pour 1/2 of the batter in and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the wrap is no longer wet and the bottom has turned light brown, about 3 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. Repeat with remaining batter.

  • Place spinach, feta cheese, and sun-dried tomatoes in the center of the wraps; drizzle with olive oil. Roll from one end to the other to make the wraps.

Nutrition Facts

416 calories; protein 24.4g; carbohydrates 30g; fat 24.5g; cholesterol 301.6mg; sodium 1909.9mg. Full Nutrition
Advertisement
Advertisement