As we continue trying to incorporate aspects of Whole 30 into our meals, we can only eat so many taco salads. So I gave this recipe from Meals Made Simple a shot. As I was cooking these wraps, I felt they really were more like crepes and would be good with almond butter and bananas. (They were. I tried that for breakfast today.)
They may not hold together perfectly for messy taco dishes with lots of sauce, but then again, neither do tortillas always. These make a large enough batch to last for a bit, so we'll play around with using them for different meals. I see a breakfast burrito being a really good option with these.
Wraps (Whole 30 Style)
6 large eggs, beaten
1 cup almond milk
6 Tbsp. coconut flour, sifted after measuring
1/2 cup arrowroot powder
2 Tbsp. melted ghee
1/2 tsp. sea salt
Ghee or palm shortening for greasing
Whisk together all ingredients. Heat a griddle to medium-high heat while letting the batter rest 10 minutes. Whisk batter again, and then grease griddle.
Ladle 1/4 cup of batter onto the hot pan, immediately spreading batter using the ladle into a larger circle, aiming for about 8 inches in diameter. Cook 45 seconds or until the edges begin to lift. Carefully flip, and cook another 30 seconds. Place on a plate, and repeat the process until all batter is used.
Makes 12 wraps that can be stored in the refrigerator 5 days or in the freezer for 6 months. If freezing, separate wraps with wax paper before sealing in a bag.