Coconut tortilla wrap
A delicious wrap of sorts, which is somewhere in the middle between an original flour wrap and an omelette. Works really well with all sorts of fillings!
5 minutes
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 5735 |
| Fat: | 522 g |
| Carbohydrates: | 81 g |
| Protein: | 85 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- 2 pieces 2 pieces 2 pieces Egg Whites
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Flour
- 3 Tbsp 3 Tbsp 3 Tbsp Water, Lukewarm
- 1 pinch 1 pinch 1 pinch Baking Soda
- 1 pinch 1 pinch 1 pinch Sea Salt
- 1 bunch 1 bunch 1 bunch Lettuce, Spring Mix Salad Greens
- 1 pieces 1 pieces 1 pieces Avocado
- 5 pieces 5 pieces 5 pieces Tomato, Cherry
- 100 gram 100 gram 100 gram Carrots, Grated
- 200 gram 200 gram 200 gram Chicken Breast, Skinless, Smoked
- 1 Tbsp 1 Tbsp 1 Tbsp Pine Nuts
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- ut your eggwhites into a bowl and add the coconut flour, bicarb, seasalt and the lukewarm water. Mix this well until the mixture is smooth. Leave to stand for a few minutes.
- Cut the vegetables for the filling in the meantime
- Heat a frying pan with a bit of coconut oil and pour the mixture in. Once the top of the wrap is dry turn it around and bake the other side.
- Turn out onto a big plate and fill with your filling of choice of the suggestions I gave above
Notes
This is a really versatile wrap which you can adapt to your liking anyway you want. It would be perfect for a good filling breakfast or as a lunch
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
There are no reviews yet.