Finally Perfected: Coconut Flour Wrap

I've been trying for months to make a coconut flour wrap.  Like, a good one.  Like, totally, you know.

I wanted a nice tasty, versatile wrap that I could use to make a PB & J Banana Roll.  Or a taco.  Or a deconstructed sandwich wrap.  I wanted it to be quick and easy.  Low cal, low carb, low work.  Cause I'm lazy.  But most importantly I wanted a wrap that would actually hold together so that I could pick it up and shove it in my hungry mouth.  I hate having a beautiful wrap, then having to chop it up and eat it with a fork because the dang thing fell apart in my hand.

Ain't nobody got time fo that.

Behold. The Wrap.

It's quick.  It's easy.  It's tasty.  It's high protein, low carb.  It's versatile.  It's everything a girl could want...in a wrap.

Perfect Coconut Flour Tortilla Wrap

3 egg whites
1/2 Tbsp coconut flour
additional seasonings (ex: garlic powder, cilantro, onion powder for savory wrap; cinnamon, cloves, stevia for a sweet wrap/crepe/roll)

Blend ingredients in blender, Ninja, Magic Bullet, Vitamix, or use some crazy elbow grease to whip that shiz.

Heat large skillet on med/med-high heat.  Coat with cooking spray.

When skillet is completely heated, pour mixture on skillet and swirl pan to spread mixture over entire pan.  Cover pan.  Let cook for a minute or two; wrap may puff up, just remove lid and prepare to flip.  When wrap is set, swirl pan to be sure wrap is not sticking to pan.  Use some wrist action to flip the wrap, or a gigantron pancake flipper.  Cook another 30 seconds, slide onto plate, and create the most delicious wrap you can imagine!

I'm excited to try a sweet version.  I'm seeing some cocoa pumpkin fluff, cottage cheese, PB2, mashed sweet potato and banana...dipped in maple yogurt sauce.  Oh baby.

Enjoy!