- 2 cups (6 ounces) almond flour
3/4 cup (3 ounces) tapioca flour
1/4 cup (1 ounce) coconut flour
2 teaspoons kosher salt
1 3/4 cups water
2 large eggs
3 tablespoons plus 1 teaspoon extra-virgin olive oil
- Whisk almond flour, tapioca flour, coconut flour, and salt together in large bowl. In a separate bowl, whisk water, eggs, and 3 tablespoons of oil together until combined. Whisk water mixture into flour mixture until thoroughly combined. Let batter rest for 15 minutes.
- Meanwhile, place remaining 1 teaspoon oil in 8‑inch nonstick skillet and heat over low heat for at least 5 minutes. Using a paper towel, wipe the skillet, leaving a thin film of oil on the bottom and sides of the skillet. Increase heat to medium, and let skillet heat for 1 minute.
- After 1 minute, test the skillet heat by placing 1 teaspoon of batter in the center and cooking for 20 seconds. If the mini test wrap is golden brown on the bottom, skillet is properly heated; if it's too light or too dark, adjust heat accordingly and retest.
- Whisk batter to recombine. Pour 1/4 cup batter into the far side of the skillet, and tilt and shake gently until batter evenly covers the bottom of the skillet.
- Cook the wrap without moving it until the top surface is dry and the wrap starts to brown at the edges, loosening wrap from the sides of the skillet with a rubber spatula, 1-3 minutes. Gently slide the spatula underneath the edge of the wrap, grasp edge with your fingertips, and flip wrap. Cook until the second side is lightly spotted, 1-3 minutes. Transfer cooked wrap to wire rack, inverting it so the spotted side is facing up.
- Return skillet to medium heat for 10 seconds before repeating with remaining batter, whisking batter often to recombine. Place wraps in a stack on a rack as they're done. Serve immediately or let cool to room temperature.
- Cooled wraps can be wrapped tightly in plastic wrap and refrigerated for up to 1 week.
- Main Dishes
- North American
- 12 wraps