Dairy and grain free wraps

  • TM31
  • TM5
  • TM6
  • Difficulty Easy
  • Active time 20 minutes
  • Total time 45 minutes
  • Servings 8 portions
  • 1 garlic clove
  • 70 g coconut flour
  • 20 g psyllium husks
  • ¼ tsp gluten free baking powder
  • ¼ tsp salt
  • 2 eggs
  • 300 g warm water
  • 40 g extra virgin olive oil


    1.  Place garlic into mixing bowl and chop 3 sec/speed 7.
    2.  Add all remaining ingredients and mix 10 sec/speed 5. Scrape down sides of mixing bowl with spatula and knead Dough//1 min. Set aside for 5 minutes in mixing bowl. Transfer dough onto a piece of baking paper and divide into 8 pieces (approx. 65 g each). Place each ball between 2 sheets of baking paper and roll each wrap to a 5 mm thickness. Leave the wraps on the sheet of baking paper.
    3. Place a medium, heavy-based frying pan over medium-high heat. Flip the wrap into the pan, paper side up, then peel the paper away. Dry fry for approx. 2 minutes (or until wrap bubbles and starts to brown). Turn wrap over and fry 1-2 minutes. Transfer to a thermal serving bowl or large plate and cover to keep warm. Repeat with remaining wraps. Serve warm or allow to cool before serving.


    • Wraps can be rolled and kept between sheets of baking paper in the refrigerator and dry-fried the next day. Remove the wraps from the refrigerator and bring them to room temperature before dry-frying.
    • Cooked wraps can be stored in a sealable storage container in the refrigerator for 2-3 days and reheated in a warm frying pan. Wraps can also be stored in the freezer for 4 weeks, thaw before dry-frying as per recipe.

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