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Going grain-free has become a lot easier than one might think…after a while you completely stop feeling deprived. You stop craving “bad” food and realize that you do not need to make the grain-free version of all the commercially-made food. I have gotten all of that down, but once in a while I just want more than just a few lettuce leaves to hold my sandwich meat, taco meat or hamburger patty, so I have been making these grain-free wraps quite a bit lately.

These are surprisingly fast and easy to make and they require minimal kitchen utensils; just a bowl, a fork, and a pan. They are very versatile and can be seasoned in many different ways in accordance to their filling. If you are having a mexican theme you can add cumin, garlic powder, lard and chilli; add rosemary for a lamb wrap, curry for an indian style dish, garlic powder and oregano for a meat ball wrap, etc.

The secret to these grain-free wrap is to cook them in low/medium heat and not to overcook them into a stiff or brittle tortilla.

You may also want to try my Thai lettuce wraps or paleo tortilla chips

Ingredients:

1 tbsp of ground flax seeds

1 tbsp of chia seeds (ground or whole)

1 tbsp of almond flour

1 large egg

salt to taste

desired spices

butter, coconut oil, lard, tallow or desired cooking fat

Preparation:

In a small bowl combine the egg, flax, almond flour, chia, salt and spices and whisk until well combined.

Let sit for 3-5 minutes to allow the seeds to absorb the moisture.

Lightly grease a pan with oil of preference and heat over medium low heat.

Pour the mixture into the pan, using a spatula or the back of a spoon, spread and flatten the dough

Once the wrap is set, turn and cook the other side. Do not over cook or it won’t be flexible.

If you are making several wraps you can pour the batter into a very well greased cookie sheets and bake at 350 until the wrap is set.

Fill with desired ingredients: the wrap picture has chicken salad with homemade mayo, mixed greens, julienned cucumbers, and carrots and mustard.

Grain-Free Wrap Recipe Type : Paleo Snack Cuisine: Paleo Author: Edible Harmony Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 1 Ingredients 1 tbsp of ground flax seeds

1 tbsp of chia seeds (ground or whole)

1 tbsp of almond flour

1 large egg

salt to taste

desired spices

butter, coconut oil, lard, tallow or desired cooking fat Instructions In a small bowl combine the egg, flax, almond flour, chia, salt and spices and whisk until well combined. Let sit for 3-5 minutes to allow the seeds to absorb the moisture. Lightly grease a pan with oil of preference and heat over medium low heat. Pour the mixture into the pan, using a spatula or the back of a spoon spread and flatten the dough. Once the wrap is set, turn and cook the other side. Do not over cook or it won’t be flexible. If you are making several wraps you can pour the batter into a very well greased cookie sheets and bake at 350 until the wrap is set. Fill with desired ingredients: the wrap picture has chicken salad with homemade mayo, mixed greens, julienned cucumbers, and carrots and mustard. 3.1.09

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