I finally broke down and realized that you need eggs to make a grain-free wrap. The thing is, I really hate using a lot of eggs in my recipes. One, we already go through 2 dozen eggs a week, not including my baking. Two, I hate eggy tasting foods.
After working on this for a month, I finally got the egg count down to four ( one egg will only use the egg white) and, in my opinion, they taste pretty darn good. Again, I broke out my new favorite ingredient, sesame seeds. They really give the wrap a lot of depth and flavor, and they would pair really well with hummus or curries. I was almost tempted to call this naan or pitta because the flavor is so similar. However, it goes really well with anything you want to wrap up – or goodness, I didn’t even think about it, but this would be an amazing Quesadilla!
The texture of the wrap really reminds me of a flour tortilla and wow, is it foldable. These freeze and reheat really well so you can make a bigger batch and freeze some for later.
- 3 large eggs
- 1 egg white
- ¼ cup of sesame seeds, grind into a flour
- ½ tsp salt
- ½ tsp garlic powder
- ½ cup of tapioca flour
- ½ tsp cream of tarter
- 1 tbsp coconut oil
- Place a medium skillet on the stove and grease your pan with the coconut oil.
- In a mixing bowl add the ingredients and whisk for one minute.
- Pour out a 5″ circle into your pan and cook for 3 to 4 minutes until browned.
- Flip and brown the other side.
- Remove from the pan and repeat.
- Tip: Re-whisk the batter before you pour a new wrap.
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