These delicious Coconut wraps are easy to prepare, and are perfect for snack time, or even as part of a main meal. They are sugar free and gluten-free. The wraps work well on a Keto diet and make a perfect “sandwich” wrap for lunches and on-the-go snacks.
My favorite wrap snack is a combination of canned (drained tuna), finely chopped celery and onion, mixed with unsweetened mayonnaise. Salt and pepper to taste. Easy, fast and satisfying!
The wraps can be refrigerated for a day or two, or frozen for up to three months. Put a piece of parchment paper or wax paper between the wraps so they don’t stick together.
- Mix all ingredients in a blender and let sit for about 10 minutes.
- Melt some coconut oil in a skillet and pour 1/4 cup of the batter in the pan.
- Fry on medium heat until the top of the wrap seems solid enough to flip, then flip and fry for another minute until done.
Choose a full-fat coconut cream. Shake the can thoroughly before opening. If you purchase coconut cream in a can, store any left overs in a glass jar in the refrigerator.