This grain free sandwich wrap recipe is quick and easy to prepare. You can keep the wraps in the fridge in an airtight container to make sandwiches in a minute. They stand up to even the heartiest sandwich fillings. And they’re gluten free!
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 The coconut flour wrap I originally made was too grainy.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.
Some companies call this Tapioca Flour. It’s the same stuff in the little balls in tapioca pudding. I buy mine at an Asian grocer, it only costs a dollar a bag instead of six or seven at the grocery store. If you have an Asian or International grocer in your area, it’s worth checking out for gluten free products.
Coconut flour seems really expensive, and it would be if you used it like a normal flour. But because it’s so dense, most recipes only call for a fraction of what you would use in a wheat or rice flour recipe. This recipe calls for two tablespoons for the batch. If you find you’re not going to use a lot of coconut flour, or you’re not going to use it often, you can store it in the fridge so it keeps fresh longer.
Eggs add some protein to these wraps, and help hold it all together.
You can use any oil with this recipe. Regular vegetable oil is just fine. If you’re making savory sandwiches, olive oil is just great. You can also use coconut oil, if you don’t mind the flavor. Just make sure you melt it first.
Use water for your liquid. I usually use filtered, but that’s just because I have it. Regular tap water works just fine.
Looking for another grain free bread alternative? Click here for my easy Gluten Free Flat Bread Recipe
- 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 wraps may be stored in an airtight container for 1 day or up to 3 days in the refrigerator.