I love these guys. They're the result of trial (and trial and trial) and error and more trial. I wanted to come up with something that was low-carb, strong enough to hold the contents of a burrito (although I still use a fork most times because they can get messy), and didn't taste too coconutty to be savory. And this is it! I use them for burritos, soft tacos, quesadillas, and their flavor is even delicate enough to be used as a crepe!
* Don't be dismayed if they're not perfectly round! I've made them so many times and they never look quite "perfect." But that's okay, delicious imperfection is charming.
YIELD 8 medium wraps
INGREDIENTS
4 eggs, beaten
1/2 cup full-fat canned coconut milk
1/2 cup water
3 tablespoons tapioca flour
1 tablespoon coconut flour
1/4 teaspoon salt
* Nonstick cooking spray
* Large, thin spatula
INSTRUCTIONS
1. Stir tapioca flour into water and whisk together with coconut milk and eggs
2. Continue whisking as you add in your coconut flour and salt (allow to sit for a few minutes so the coconut flour can soak up some of the moisture)
3. Heat your skillet on med/low, making sure it's completely heated before you start
4. Spray pan with non-stick coconut oil, and pour 1/4 cup of batter into the pan - I like pouring the batter in the center and then filling in around the edges to round it out (make sure it doesn't get too big - the smaller they are, the easier to work with)
5. Let it cook for a minute or two, testing the edge when it looks ready to flip
6. Slide your spatula under the center of the wrap and flip - allow to cook for another minute or two, and it's done!
NOTES
- After pouring batter onto the skillet, you can use your spatula to help spread it or rein in runaway edges. Don't worry if it's wonky, it'll still be tasty and do the job.
- These are hearty little wraps, but when you're just learning to make them, it may help to use a second spatula to work the wrap onto the first one for the first flip.
* Normally I use Kelapo Extra Virgin Coconut Oil Cooking Spray on my skillet because it's soy-free, but with these wraps you've got to use something nonsticky-er. So because this is one of the few sources of soy in our diets, and it's such a small amount, I figure the pros outweigh the cons and I just use it. If you figure out another way to do this successfully, do share!