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Ingredients25 m servings 476 cals
Original recipe yields 2 servings
- 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 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.
Per Serving: 476 calories; 26 g fat; 40.1 g carbohydrates; 26.4 g protein; 302 mg cholesterol; 1910 mg sodium. Full nutrition