coconut flour wraps
| 6 |
20 |
75 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
10 min |
4
|
Ingredients
|
1/2 cup
|
Coconut flour
|
|
2 tbsp
|
Psyllium seed husk
|
|
1/2 tsp
|
Baking soda
|
|
1/4 tsp
|
Himalayan salt
|
|
1 cup
|
WARM WATER
|
|
1 tbsp
|
Extra virgin olive oil
|
Instructions
- Combine all ingredients until it forms a dough.
- Divide the dough into 4 equal parts
- Then rollout each piece with a rolling pin between two pieces of parchment paper, till its a good thickness. you can leave as is or use a pot lid as a cutter to make a perfect circle
- Then cook the tortilla on a sprayed or buttered skillet on both sides
- Enjoy alone or make a chicken wrap or cut into triangles and fry for chips.
- You can store in a ziplock in the fridge.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
