Few meals are easier to throw together than a wrap. You load it up with all your favorite fillings, wrap and eat! This recipe for paleo wraps is a perfect option in case you don’t have $10 to shell out on a pack of paleo tortillas!
These paleo wraps are soft and fluffy and make a perfect vessel for your vegetarian (or not!) fillings, such as avocado with lime and hemp seeds, or if you’re not strict paleo you could use the same filling as in my hummus and veggie filled lettuce wraps.
On the Plant Paradox diet I’ve been able to introduce some goat and sheep’s milk cheese back in every so often, so I’ve been enjoying these wraps with a little feta and marinated Greek olives. It’s a delight!
Whatever you fill these with, I promise you won’t be disappointed. I love to add a bit of za’atar spice to the batter for added flavor, but it’s optional. You can easily make it at home with this za’atar spice mix recipe from Dolly + Oatmeal (also the za’atar crackers in her blog post are excellent).
The nutritional yeast and garlic powder in these paleo wraps add a lot of flavor, and these are so good that you could seriously just eat them on their own. I do it all the time! Because they’re made of almond flour, coconut flour and coconut milk, among other things, they’re good and filling!
I based this recipe on a beloved three-ingredient naan recipe from My Heart Beets.
- 6 T (48 g) arrowroot flour*
- ½ c. (56 g) almond flour
- 2 T. (10 g) nutritional yeast
- 1 T. (7g) coconut flour
- 1 tsp. za'atar, if desired
- ¼ tsp. sea salt
- ¼ tsp. garlic powder
- 1 c. (240 mL) coconut milk (from a carton)
- 1.5 tsp. coconut oil, for cooking
- In a small mixing bowl, whisk together the dry ingredients (everything but the coconut milk).
- Add coconut milk to the dry ingredients and whisk to combine.
- Heat ½ tsp. coconut oil in a medium skillet (not cast iron) over medium heat until melted. Swirl the oil around the pan.
- Pour ½ cup of the batter into the center of the pan and turn the pan a little to help spread the batter. Cook for 5-7 minutes until the first side starts to turn golden brown.
- Flip and cook the other side 3-5 more minutes until golden brown and starting to puff up. Remove from the pan to cool while you cook the other two wraps the same way.