Thin Wraps

….and they are thin in more ways than one. Not only are these nutty, flavorful little wraps thin enough to serve as tortillas, moo shu pancakes, wraps for scrambled eggs in the morning, etc., they are gluten free and low in both fat and calories. I happen to be one of the ones who doesn’t want a whole loaf of bread on my sandwich—I’m all about the fillings. I’ve also always been fascinated with crepes and German egg pancakes (Eierkuchen), so here is my take. I’ve got a million applications for this in my head, so don’t be surprised if you see more posts using these wraps.

Ingredients (makes four 9 inch wraps):

1 cup yolk free egg product (like Egg Beaters®)

1 generous Tablespoon coconut oil, melted and slightly cooled

2 Tablespoons water

½ cup garbanzo bean flour

1 Tablespoon corn starch or arrow root

½ teaspoon kosher salt or to taste

Cooking spray

Directions:

In a medium sized mixing bowl, whisk together the egg product, coconut oil and water. Slow whisk  in the garbanzo bean flour, corn starch and salt.

Spray a 9 inch (or whatever size you got) non-stick pan with cooking spray. Heat on medium and add in about 1/2 cup of the batter. Swirl around so that the entire bottom of the pan is coated. Cook for 2 minute (until you can see the surface get a bit dry and you can squiggle a spatula easily underneath the wrap). Gently work a spatula under and flip the wrap over. Continue to cook for another minute. Remove to a plate.

Repeat the cooking process with the remaining batter (you may need to spray more cooking spray in from time to time), laying down a sheet of wax paper between each cooked wrap. If you have any extra (ha!) store them by wrapping them flat in plastic wrap and putting in the fridge. You may want to let them come back to room temp before you try and fold them.