For the past couple of weeks, I’ve been perfecting a grain free sandwich wrap. The reason? I did a Whole 30, and my stomach stopped hurting. Yay! Being completely grain free always makes my stomach stop hurting. But I was missing easy meals like sandwiches. So I needed a grain free sandwich something.
My requirements for this grain free sandwich cover were simple, it had to be easy and quick to make, it had to taste good, it had to have a good texture (because the wrong texture can ruin a sandwich) and it had to actually hold together when I picked up the sandwich. No problem.
I had tried a tapioca wrap in the past, and it was too chewy. The coconut flour wrap I originally made was too grainy. (Goldilocks and I are kindred spirits.) Then finally, I hit on a combination that was just right.
It fits all the requirements. So far I’ve tried it with pulled chicken, bbq chicken, salmon salad, pizza toppings and melted cheese, and scrambled eggs. I’ve also tried it with sweet fillings, but I tweaked the wrap a little for those fillings to make it more of a crepe. I’ll have the tweaked recipe in a future post, but you can go ahead and spread Nutella on these or wrap up some strawberries and whipped cream, they’ll be really good.
So, happy blogger here. I really like this recipe. I hope you like it too.
Products used in this Recipe
Wondering where to get the gluten free ingredients listed in this post? I order alot of my supplies from Amazon. I’ve included some links below to make things a little easier for you. These are affiliate links, so I earn a small commission on them.
Gluten Free, Grain Free, Sandwich Wrap
- ⅓ cup Tapioca starch
- 2 T Coconut flour
- 2 Eggs
- 1 T Vegetable oil olive oil or melted coconut oil
- ¼ cup Water
- Whisk together all ingredients until smooth
- LET SIT 30 minutes
- Pre-heat a small frying pan over medium heat.
- Grease pan with about 1 tsp coconut oil.
- Pour ⅓ cup of batter into the middle of the pan and swirl gently so batter covers the entire bottom of the pan.
- Let cook over medium heat until the top is firm.
- Flip and cook for a few more seconds.
- Slide onto a plate, fill with sandwich filling, fold and eat.
- Batter may be made ahead and refrigerated in an airtight container up to 3 days. Batter may separate, just stir gently if this happens.
- Extra Crepes may be stored in an airtight container for 1 day or up to 3 days in the refrigerator.