Two years ago, I published 3 videos on Keto Vegan Wraps with Coconut flour, Almond flour and Flaxseed respectively. The Coconut flour version became the most popular and it’s my personal favorite too. It’s soft, fluffy with a hint of sweetness.
Recently, I was inspired to do a Keto Tortilla Wrap On-The-Go from one of my followers @ living_keto. She did a tortilla wrap using my coconut flour wrap recipe (with added spices) and I love how she made it into a candy-like wrap. I have done on-the-go versions for my Keto Waffles, Granolas so this is a great addition.
This tortilla wrap recipe is adapted from my previous video (see link here –https://youtu.be/y54BoRnPGSY) so those of you who have made it would be familiar with it. If you are not a fan of coconut flour, you could use my wrap recipes for almond flour or flaxseed too. The only difference now is that I have discovered that some coconut flour are not the same so you may need to add a bit more coconut flour or reduce the amount of water to get the right consistency of the dough. Also, some of you feedback to me that you experienced breakage when cooking the tortilla and one of the main reason is very likely due to the size of the tortilla. In my previous video, I made them into 6 inches diameter and they were a perfect size to flip over without any problem. Today, I made them into 7 1/2 inches and it was quite challenging as I did experienced some difficulty flipping them over. I even tried 8 to 9 inches and I failed to flip them over. Perhaps, it could be done by flipping over with an overturned plate for bigger sized tortillas. I should have thought of this earlier hehe…
This recipe can be viewed and printed at this link;
FOR THE TORTILLA WRAP ONLY
[ Total Servings = 3 ]
Per Serving ;
Total Carb = 4.4 g
Dietary Fiber = 3.3 g
Net Carb = 1.1 g
Calories = 59
Total Fat = 5 g
Protein = 0.4 g
Coconut Flour – 60 g / 1/2 cup
Psyllium Husk Powder (Ground until half its original volume) – 9 g / 1 tbsp
Baking Soda – 1/4 tsp (optional)
Salt – 1/2 tsp
Coconut or Olive Oil – 15 ml / 1 tbsp
Boiling water – 1 cup / 240 ml
You can use any sauce, fillings, dressings, seasonings etc.
In the video, I used sour cream, romaine lettuce, leftover cauliflower fried rice (see video link here – https://youtu.be/p2d5khLTJJY) which had everything from veggies to bacon so it was ideal. Then I drizzled with some sriracha.
I used a newspaper print paper wrapper and just cut into a size that is slightly bigger than the tortilla. You can use any suitable wrapper.
1. Mix all dry ingredients in a bowl with a spatula until well combined.
2. Add the wet ingredients and mix until it becomes a dough.
3. Knead the dough for a while then shape into a ball. You may want to wear a glove as the dough is quite hot. Rest the dough for 10 mins and it will firm up further. If you find that the dough is too soft, you can add a little bit more coconut flour until you get a firm texture. I found that not all coconut flours are the same and I am not sure what is the reason. I experimented with 2 different brand of coconut flour (One is of Philippines origin and another one is from the US) with same measurements but 1 turned out too soft so I had to add another 10 g of coconut flour to get the right consistency. So you may need to adjust the amount of flour or water accordingly.
4. Divide dough into 3 portions and roll the dough between two parchment papers into a round shape.
5 Use a lid or anything round to cut the dough into a nice circle. The size would depend on your preference. In the video, I cut it into a 7 1/2 inch round shape which yielded 3 servings. Then remove excess dough and reuse it. In my previous video (about 2 years ago), I cut the dough into 6 inches and this size is the easiest to flip over. This 7 1/2 inch size was a little challenging but still doable. Anything bigger than this is quite difficult to flip over hence, it will cause breakage.
6. Brush some cooking oil onto a non-stick pan over medium low heat. Place the cut dough onto the pan and cook about 2 to 3 mins on each side or until browned. Remove and repeat the process for all the dough.
7. Place the tortilla at the edge of the wrapper. Spread with sauce, top with greens, fillings, cheese (is using) and drizzle with hot sauce or ketchup.
9. Gently fold over with wrapper and twist both ends for a candy-like look.
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