You may be wondering why I don't just use a regular tortilla, since they are usually gluten-free anyway? I'm not going to go into the details here, (other than to say that corn has very little to offer us nutritionally & is used to make animals fat/big quickly; think about it...) but we will eat corn occasionally outside our home. We just don't seek it out.
I found these "Simple Paleo Tortillas" on the Stupid Easy Paleo site. They looked so soft and moldable, so I decided to give them a try. I have to say that I'm really happy with them but I do have a couple of lessons learned.
First lesson, use about half of the fillings you think you should use for your wrap. I ended up having 2 small wraps for lunch since I piled way too much in the first one I stuffed. Second lesson, Steph says to make 3-8" tortillas but I thought they were a little small for my liking. Next time, I plan on making 2 wraps that are closer to 12" each so I have a nice big tortilla to work with. Two small wraps were fine but why make 2 for lunch when you can make it slightly larger and only need one?
Yes, I'm a bit lazy.. :) Enjoy!
Gluten & Corn-free Wrap
1 teaspoon melted ghee (or melted coconut oil)
1 Tablespoon water
1/4 cup arrowroot powder
1 teaspoon coconut flour
Pinch of salt
If making crepes for a sweet application, add 1/4 teaspoon vanilla extract
1. Crack the eggs into a medium-sized bowl and whisk in the melted ghee (or coconut oil) and water.
2. Add the dry ingredients—arrowroot, coconut flour and salt—and beat well to combine.
3. In a 10" or 12" non-stick skillet, over medium heat, pour in about 1/2 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
4. Cook for approximately 1 minute on each side.
5. If saving for later, cool completely and store in a plastic bag or airtight glass container.