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Gluten & Dairy-Free Sandwich Wraps
Gluten & Dairy-Free Sandwich Wraps
Quick, gluten-free and dairy-free sandwich wraps that are perfect for the kids lunchboxes. They don’t break and freeze brilliantly or will even last 4-5 days in the fridge, in a good airtight container. They freeze really well too, I just pop them in a batch of 5 to freeze.
- 2 eggs
- 1 cup coconut milk (tin or long life)
- 1 cup tapioca flour
- 3 tbsp coconut flour
- OPTIONAL
- 1 tsp ground cinnamon (for a sweet option)
- or
- 1 tsp smoked paprika (for a savoury option)
- Whisk the eggs with the coconut milk in a bowl.
- Now, whisk in the tapioca and coconut flours and any spices you’re using. Give it a really good whisk because you don’t want any clumps left.
- Heat a frypan over a medium heat and coat with a little coconut oil. Spoon a small ladle of the mixture in. Turn the wrap once it’s nearly set the whole way through. Remove from the pan and repeat the process.
For a speedy brekkie, just pop some nut butter or avocado on top of the wrap and roll it up, baby. My babes love it with peanut butter and a green smoothie on the side.
AFK Notes:
- Coconut milk – make sure it is pure coconut milk without any thickeners or gums. I have linked one for you, another great one is Ayam.
- Tapioca flour – not all tapioca flour is created equally. The one I have linked up for you is the only one I have come across that meet my tests.
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