Delicious Tortilla Wraps - Dairy & Gluten Free (Paleo)

Okay, I'm a little bit excited because I've FINALLY found a great gluten free tortilla recipe to make burrito's.  And they don't fall apart when you fold them. Eeeek.

 

The kids have been begging for burrito's for ages, and I've always had to use lettuce instead, which they're not to happy about. So finding this recipe has got me doing the happy dance.

 

The majority of the tortilla's you buy at the supermarket are filled with A LOT of freaky-lab ingredients (yes, even if they say they contain spinach - which is mainly green food colouring). The gluten free ones are even scarier. You can read more about what's really in your wraps here.

Anyway, these wraps are easy to make and contain simple ingredients. So thanks to Paleo Newbie, here's the recipe:

Ingredients

  • 2 eggs whisked

  • 1 cup of full fat coconut milk (or you can use unsweetened almond/rice/cows milk)

  • 1 tbs of olive oil

  • 3/4 cup of tapioca flour

  • 3 tbs of coconut flour

  • 1/4 tsp sea salt

Method

  1. In a mixing bowl, combine all the above wet ingredients (including the tablespoon of oil)

  2. In a separate bowl, combine all dry ingredients together (salt and flours)

  3. Pour wet ingredients into dry ingredients bowl and whisk until fully combined

  4. Season your pan with coconut oil or olive oil 

  5. Heat pan on medium to medium-low heat

  6. Pour 1/3 cup of batter into center of pan to form a circle

  7. Cook for 2-3 minutes until tortilla is lightly browned on the bottom

  8. Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned

  9. Place tortillas on a paper towel-lined plate and cover with a t-towel to keep warm

  10. Makes about 6 tortillas about 6-inches in diameter. Double recipe to make extra.

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