How to make coconut flour tortilla wraps – even if you aren’t low-carb! Because they are also gluten-free, sugar-free, wheat-free and keto.
Just follow the easy step-by-step instructions and watch the quick cooking video.
Coconut Flour Tortilla Wraps
If you have been told you need to go low-carb, gluten-free or wheat-free, many people panic at the loss of their bread and grain products.
What will you eat for lunch? What will you serve in the daily lunch box?
Watch how to make coconut flour tortilla wraps - even if you're not low-carb. They are the perfect easy low-carb gluten-free wrap for a healthy lunch/dinner.I have a number of healthy low-carb and grain-free recipes below, but today’s recipe is coconut flour tortilla wraps. Scroll to the bottom to see them.
Further reading: Gluten-Free vs Grain-Free – what’s the difference?
Coconut Flour Tortilla Recipe
If you are new here, or new to low-carb and grain-free baking, you may wish to read my Ultimate Guide to Low-Carb Flours. I explain how to use coconut flour, almond flour/meal, psyllium husks and why they don’t behave like wheat-based flours.
And if you want to know why I fry my gluten-free tortillas in coconut oil, you can read my Ultimate Guide To Healthy Fats.
Coconut Flour Wraps
The reason I love coconut flour is much is that a little goes a long way. It is naturally gluten-free, naturally extremely low in net carbs and so versatile in both sweet and savoury recipes.
In fact, you can even make these coconut flour wraps into a sweet dessert wrap, by simply adding some sweetener to taste and some vanilla. This would make a yummy after-school snack with cream cheese and berries inside.
Coconut flour is also very low in inflammatory omega 6. In our modern diet, we have an imbalance of omega 3 (anti-inflammatory) to omega 6 (inflammatory) ratio. Coconut flour is also incredibly economical.
Further reading: Ultimate Guide To Almond Flour vs Coconut Flour
Low-Carb Tortilla Wraps
Low-carb tortilla wraps are a versatile recipe that can be used for breakfast (just add bacon and eggs inside), lunch (add a salad, cheese, and meat) or for dinner.
Why not add low-carb/keto beef chili, sour cream, shredded/grated cheese, and some guacamole? Yes they will probably fall apart and kids will end up eating with their hands, but heck, who doesn’t do that when they go and grab a takeout?
Coconut Flour Low-Carb Tortilla Wrap Recipe
I love developing coconut flour recipes because so many readers ask for baking that is almond flour free. This is due to their allergies or their children who attend a school with a nut-free policy.
To see all my coconut flour recipes, click here.
Low-Carb Coconut Flour Tortilla Wrap Recipe
Low-Carb Coconut Flour Tortilla Wraps
Ingredients
- 1/4 tsp baking powder
- 30 g coconut flour
- 8 egg whites (from medium eggs)
- coconut oil for frying
Instructions
- In a large mixing bowl, add the baking powder and coconut flour. Add the egg whites and mix with a whisk until lump free (it ends up being quite a thin mixture).
- Melt coconut oil in the frying pan, then fry a small amount for each tortilla wrap, one at a time.
- Flip each tortilla wrap when it starts to bubble and goes brown on the underside.
- Serve with your choice of filling for breakfast, lunch or dinner.
Notes
- 6 wraps = 2g net carbs each
- 4 wraps = 4g net carbs each
Lizzie says
I really like this recipe. Hate that it takes so many eggs. Lol but i don’t know about this being a tortilla! More like a pancake throw some stevia in there and some blueberries or strawberries.. that would be a tasty treat!
Also my batter was super thick I had to add another egg white and still wasn’t very thin
Karen says
Can the coconut or almond flour be exchanged for tapioca or potato flour
Libby www.ditchthecarbs.com says
Both of those flours are high-carb I’m afraid.
Cheryl Reynolds says
I am going to try this recipe, but I REALLY WISH that recipe developers would stick with one type of measurement. For example, you list the coconut flour amount by weight, but then say “8 egg whites from medium eggs.” For one thing, I don’t know anyone who uses medium eggs for anything. For another, can this not be given as a weight so that if we happen to have all extra large eggs, we know how many/how much egg white to use? I suspect that this may be part of the reason some have complained that the recipe didn’t work out.
But the inconsistencies in recipes is a big problem on many blog sites. Part of the ingredients give liquid volume measurements and part will be listed by weight. Should pick one and stick with it.
Libby www.ditchthecarbs.com says
I actually spend a LOT of time converting all my recipes to grams for those who like to cook by the most accurate method, weight, and cups for those who still like to use cups. You simply switch between the two values using the BIG red buttons 🙂 I believe it is only the US that uses large or extra large eggs.
Juli says
These make better pancakes than they do tortillas. Way too thick, I measured super carefully like other people have. Fortunately, I have a sweet tooth so I’m enjoying my pancakes for dinner.
Tina says
Any suggestions on how I can turn these into tortilla chips?
Libby www.ditchthecarbs.com says
Cut into triangles then bake/fry OR I would actually make these.
Rose Axelson says
Hello. Any recipe ideas to use up the yolks that are not used in this recipe?
Libby www.ditchthecarbs.com says
Yes!!! Try lemon curd – so so good.
Jean says
Can I use the whole egg instead?
Kris says
Hi can I use whole eggs not just egg whites ?
Susan says
What in the world do you do with 8 yolks every time you make these?
Libby www.ditchthecarbs.com says
Lemon curd, hollandaise sauce, scrambled eggs with extra yolks …
Mel says
I find it’s best to just buy the carton of egg whites… located in the fridge section right next to the carton of eggs. This saves a lot of wastage as I can never seem to find a suitable use for the leftover yolks.
June says
This recipe proved to be a disaster. I carefully measured all the ingredients but, as I added the egg whites the coconut flour just absorbed them and I ended up using 12 medium egg whites.I heated the pan with the coconut oil and ladled in the mixture which was still rather thick for a batter (I had, by this time, run out of eggs). I flattened the batter to make a thinner tortilla but when I came to flip it it was firmly stuck to the pan.
Any ideas for making something else with a coconut flour and egg white batter?
Libby www.ditchthecarbs.com says
Hmm … I’m not quite sure what went wrong here as the recipe only requires 30g / 1/3cup so it almost seems impossible to use 12 egg whites. And did you use enough coconut oil, and is your frying pan reliable to flip tortillas/pancakes? I know I have 2 frying pans, one I rely on for tortillas and pancakes, the other pan always sticks no matter what I do so I keep that pan for my scrambled eggs.
Claire O Dea says
Hi
How long do you think these could be stored in the fridge?
Libby www.ditchthecarbs.com says
They are egg heavy so stay fresh for a short period, I would estimate 2-3 days only.
Jessica says
How many egg whites would I need if I use large eggs?
Libby www.ditchthecarbs.com says
The recipe calls for 8 medium egg whites, so if you are using large eggs, I would use 6. You may need to adjust how much coconut flour you use. With most coconut flour recipes, I often have to add an extra tbsp or two of coconut flour depending on how humid the weather is and which brand I am using. It is quite easily affected by the moisture in the air and then its ability to swell and absorb liquids such as egg whites.
Julia Sambo says
Can you tell us what the fluid measurement for your 8 egg whites is? I have used recipes before that tell the fluid oz/ml of egg whites. This would then eliminate the whole substitution figuring. You would even be able to use small eggs if that is all you had.
Elizabeth says
1 large egg white is 1 fluid oz or 2 Tbsp
JanP says
Do you think these would work for tortilla chips? I am thinking that I could cut them into triangles and bake them until crisp?
Every recipe that I have to roll out, turns out a flop. I can’t roll thin enough. But these might get crisp before they burn?
Thanks.
Libby www.ditchthecarbs.com says
These are my favourite keto tortilla chips and my favourite taco shells – yummo!
Amber says
Can almond flour be substituted for the coconut flour?? And emwhole eggs vs just egg whites?
Libby www.ditchthecarbs.com says
I’m afraid that is another recipe entirely!!! 😉
Sarah J Hite says
I made these. They were delicious. I put a few in the freezer but they were only there for about 48 hours. I wrapped them in plastic wrap and thawed on the counter. Came out great.
Libby www.ditchthecarbs.com says
Brilliant!!! Thank you for reporting that freezing works, I still haven’t managed to try (they all get eaten in our house) so I’m grateful for the positive feedback and tips!
Katherine says
How long will these last in the ice box and what is the best way to store them? Can theses be frozen and if so how long will they last in the freezer?
Libby www.ditchthecarbs.com says
I think they may be too delicate to freeze, I have never tried. But if you do successfully freeze them, please come back and let me know how they survive.