Tapioca Coconut Wraps/Tortillas

These wraps are quick, easy and delicious. Made without milk, tapioca and coconut they are Gluten-free, paleo and candida friendly. They’re perfect for breakfast, lunch, dinner or even as a light snack. I hope you enjoy them as much as I do!

Here’s the recipe:

Ingredients:

  • 3/4 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/4 tsp salt
  • 1/2 tsp coconut sugar
  • 2 free range eggs
  • 3/4 – 1 cup oat milk (milk of your choice or water)
  • 1 tbsp cold pressed coconut oil

img_8944.jpg

Directions:

  1. In a medium bowl, combine all the dry ingredients.IMG_8945.JPG
  2. In another bowl combine all the wet ingredients and mix well. IMG_8946.JPG
  3. Add the wet ingredients to the dry and whisk well until fully combined. 
  4. Set the batter aside and let rest for about five minutes before using.
  5. While batter is resting, heat a grill to about 375 degrees F. Once temperature has reached pour batter onto hot grill making them about 6″ – 8″ in diameter.IMG_8950.JPG
  6. Cook for about 3-4 mins on each side or until they are golden brown. IMG_8951.JPG
  7. Continue making tortillas until all the batter is finished. You may get about 4-5 depending on the size you make them. Then plate and enjoy.IMG_8971.JPG

    I used mine to make Korean beef wraps. Made using my Garden to Table: Orange Sesame Pak Choi Salad and Korean stir fried beef (recipe to com soon) they were super delicious and definitely one of my faves.

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