Grain Free THM Wraps (S)

Let your imagination go wild using these wraps! When I started Trim Healthy Mama I was really daunted by the idea of the Wonder Wraps. I was also on a very limited budget so tons of extra ingredients were out of the question.

I wanted something that was relatively inexpensive and versatile to help keep me on plan and I did have coconut flour from a recent Paleo attempt earlier in the year. These wraps really did the trick! They turned out great! I kept my first couple attempts that didn't quite work for layering in casseroles like lasagna and such.

Grain Free THM Crepes:

• 6 large eggs
• 1 cup unsweetened almond milk (you can also sub water in a pinch)
• 3 tablespoons coconut flour, sifted 
• 2 teaspoons coconut oil or butter, melted
• 1/4 teaspoon glucomannan
• 1/4 teaspoon salt
• Coconut oil or butter for pan

Makes about 8 wraps.

Sweet Variation:

All of the above plus 1 teaspoon vanilla and 1-2 doonks THM Stevia to taste. Add unsweetened vanilla almond milk as your liquid to up the vanilla flavor. 

Savory Garlic and Herb Variation:

To the master crepe recipe add 1-2 tsp garlic powder and 1-2 tsp Italian seasoning

Instructions:

To your blender add eggs, almond milk or water, and coconut oil or butter. Add dry ingredients and blend. Let your mixture sit for about two minutes -- don't let it sit too long with the gluccie in it. 

Heat a medium sized skillet over medium high heat. Melt a teaspoon or two of butter or coconut oil in the pan.

Pour 1/8-1/4c of batter in the pan, depending on your pan size. Turn the pan to coat.  You want a relatively thin wrap so it's still pliable. If any spots on the pan aren't covered, just drop a little batter to cover.

Cook for 1 minute. If you watch carefully, the edges will separate from the pan ever so slightly. At that point you can flip. I like to have a second pan ready to flip into. Or you can just use the same pan. Just a gentle reminder, I tend to ruin my first couple and you might to. But do keep them for your lasagna or enchilada casserole.

Layer on to a plate, separate them with wax paper in the fridge or freezer. They should be good for up to a week in the fridge.

You can use these for breakfast burritos, a vehicle for lunch meats and cheeses, or if you're like me, go crazy with quesadillas! I have seen people in the grain free community layer wraps like these into lasagna or other casseroles as well. Let them cool and spoon in choco pudding and top with homemade whipped cream and melted skinny chocolate for a crazy S dessert. :)

Adapted from Danielle Walker