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This paleo tortilla wrap recipe is easy to make with just a few ingredients! The wraps are gluten free, grain free, dairy free, low carb and paleo!
Before I went gluten free, I had never really had many sandwich wraps. I have always loved thick bread and still indulge with paleo bread recipes. Now I’m always looking for gluten free options and trying out different kinds of paleo wraps. Not only with different wrap recipes, but also with all kinds of ingredients inside the wraps. It’s nice to change them up and try something new.
This paleo tortilla wrap recipe is my favorite one! The wraps are soft, foldable (without breaking), filling, and not eggy tasting like many paleo recipes tend to be.
Making this Paleo Tortilla Wrap Recipe
I love making these wraps because they are so easy to make with just a couple of ingredients! I originally started experimenting making this paleo tortilla wrap recipe with only coconut flour, water, and eggs. They came out great! Then I experimented with adding a little bit of gelatin to the recipe to help the wraps fold better and be more wrap- like than crepe- like and it made a big difference!
The gelatin helps bind the ingredients in the recipe and makes them fold really well without breaking. This is really helpful especially when you want to make large wraps packed with all kinds of delicious ingredients and vegetables! When you have so many things in wraps it easy for them to break or fall apart when you try to fold them up. The gelatin really helps prevent these paleo tortilla wraps from breaking.
Not only is gelatin great for this paleo tortilla wrap recipe, but it’s good for you too! Gelatin contains many health benefits! It contains important amino acids and proteins. Gelatin has been found to improve digestion and increase collagen, helping to make your skin look younger and control blood sugar.
You can make the recipe without the gelatin and they still come out great too!
Ways to Use the Wraps
These paleo tortilla wraps taste great with just about anything on them! I love using them for all kinds of meals. Ive used them to make breakfast roll-ups with eggs and veggies, taco salad in a tortilla bowl, desserts with ice cream and fruit. It’s fun to try out all different ways to use these paleo tortilla wraps. Most often, I use them for my lunches and add turkey or chicken with avocado, lettuce and any veggies in my fridge.
I always use these paleo tortilla wraps to make sandwiches for lunch at work. I’ve gotten several comments about how delicious they look! Some of my coworkers couldn’t believe they were homemade because they looked so good!
How to Store The Paleo Tortilla Wraps
I usually eat a wrap or two on the day I make them. They’re so delicious when they’re fresh. If I have any leftovers, I keep them in the refrigerator for up to a week. If I know I want to store them longer than a week, I put them in some zip bags and store them in the freezer.
On the weekends, I’ll make several batches of this paleo tortilla wrap recipe and then freeze the wraps. That way, during the week I can take one out each day, reheat it and add ingredients before I head off to work.
Paleo Tortilla Wrap Recipe - Made with Coconut Flour
- 1/2 cup Coconut Flour
- 1 cup Milk or Water (I use coconut milk)
- 1/4 cup Water
- 6 Eggs
- 1 tablespoon Butter (optional)
- 1 tablespoon Gelatin (optional)
- Combine all the ingredients in a bowl and stir the batter well.
- Add a tablespoon of coconut oil (or any oil) to skillet and heat to medium.
- Pour about ¼ to ½ of the batter on to the skillet. I usually make one at a time as I make them pretty large.
- Let it cook for a few minutes until you see the edges turn lightly browned (just as you do for pancakes). Then flip it over. Let it cook on the other side for a couple of minutes before removing from the pan.
- Let cool for 10 minutes.
I will definitely try, I love recipes without almond flour for a change, just because we end up eating too much almond! I’m a big fan of coconut flour… and of your website. Thanks for sharing such a nice post!
Thank you! Yea, I love baking with coconut flour and prefer the taste too.
Do we use the entire egg in this recipes? Mine turned out like a thin egg pancake and looks nothing like your photos. Mine are yellow.
Yes, use the whole egg. Did you add the butter and gelatin?
These homemade wraps look really wonderful! Better than anything out of a grocery store really!
Thank you so much!
I haven’t yet used coconut flour for wraps or tortillas. These look really soft and pliable. Yum!
Coconut flour works for everything! These look great
Thanks Shelby! So happy with how they turned out.
Those wraps look amazing for being so simple! Good job!
Wow, I’m impressed. Those look amazing, and I don’t think I’ve seen a recipe like this one yet! Pinning!!
Thank you Megan!
What is the carb count of the wrap? Thanks
Cinnamon Vogue Inc
Steve my calculations based on the coconut flour I used for this recipe says 1/2 cup of coconut flour has 32g of carbs. This recipe serves four people, which means 8g of carbs per person if divided equally. Hope that helps. We added some Ceylon Cinnamon powder to this recipe which gives it an added health benefit. Out mistake was not adding Gelatin which probably holds it together much better, because without Gelatin the pancakes crumbles too easily.
Hi Steve, I haven’t calculated the carb count yet. You can plug the ingredients into an online recipe calculator to get the number. 🙂
Lori this is a home run. Oh my God this is what I was looking for my Keto diet. Think I will try it without Gelatin. Less hassle. I know lazy. LOL. So excited to try this. I am thinking some veggies and steak cubes or Pork Belly with lettuce inside this.