| 6 | 60 | 194 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 30 min | 5 |
| 1 1/2 cup | Buckwheat flour (can use all purpose GF flour, cassava or other GF flour) |
| 1 tbsp | Avocado oil |
| 1 large | Egg |
| 1 cup | Water, filtered (can add 1/2 cup more if needed) |
| 1/2 cup shredded | Chicken, cooked (per wrap) |
| 1/4 tsp | Celtic sea salt |
Mix flour, salt, and avocado oil until crumbly.
Then mix in egg, and add enough water to make batter very soupy.
Pour 1/2 cup of batter in a lightly greased pan on medium-high heat.
Cook for 30 seconds to 1 minute on each side.
Add chicken and other ingredients, as desired, into each wrap.
Roll and eat.
Freezes well. To thaw, just let in the fridge overnight or over the counter for half hour.
Add mild or hot sauce, as desired as well as vegetables, as desired.
| Grain | 0.6 |
| Meat | 0.2 |
| Meat Alternative | 0.1 |
