Low Carb tortillas that are ideal for Burrito's, wraps and quesadillas. These gluten-free wraps are also healthy, and easy, paleo, low carb tortillas recipe with coconut flour.
In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking - it should pour easily (add more milk and eggs in equal proportions if needed to achieve this).
Heat a small pan over medium heat and grease lightly (use olive oil). Pour 1/4 cup of batter onto the pan and immediately tilt in different directions to evenly distribute. Cook, covered, until the edges are golden and curl inward when you lift the lid (about 2 minutes). Flip over, cover again, and cook until browned on the other side (2 more minutes). Repeat until the batter is used up.
Ingredients
Directions
In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking - it should pour easily (add more milk and eggs in equal proportions if needed to achieve this).
Heat a small pan over medium heat and grease lightly (use olive oil). Pour 1/4 cup of batter onto the pan and immediately tilt in different directions to evenly distribute. Cook, covered, until the edges are golden and curl inward when you lift the lid (about 2 minutes). Flip over, cover again, and cook until browned on the other side (2 more minutes). Repeat until the batter is used up.