Low Carb Tortilla Wraps

With just four basic ingredients, you can make this incredible homemade Low Carb Tortilla Wraps. They can also be used as a base for personal size pizzas. Finally you can enjoy low carb fajitas and tacos using authentic style Mexican flatbread! Low Carb Tortilla Wraps – You must try this recipe.

This incredible homemade Low Carb Tortilla Wraps recipe is exactly what you’re been waiting for! They can also be used as a base for personal size pizzas.

This is the best Low Carb Tortilla Wraps recipe ever! These wraps are gluten-free, grain-free, and a satisfying healthy alternative to higher carb tortillas.

These tortillas do satisfy that carb craving. No more cardboard store-bought tortillas. You are seriously going to love this recipe!

If you like this, you can try similar recipes:

• Slow Cooker Mexican Chicken Soup
• Keto Mexican Scrambled Eggs
• Instant Pot Mexican Chicken Fajita Soup
• Keto Coconut Flour Chicken Tenders
• Keto Chicken Parmesan
• Keto Bites: General Tso’s Chicken

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Low Carb Tortilla Wraps

5 from 2 votes

Recipe by Recipe by B. Luczak, Photo Credit: B. Luczak Course: Basic, BreadCuisine: American, Mexican

Servings

12

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

69

kcal

With just four basic ingredients, you can make this incredible homemade Low Carb Tortilla Wraps. They can also be used as a base for personal size pizzas. Finally you can enjoy low carb fajitas and tacos using authentic style Mexican flatbread!

Ingredients

• 6 eggs

• 2 3/4 cups almond milk

• 1/2 cup coconut flour

• 3/4 teaspoon sea salt

• cooking spray

Directions

• Whisk eggs and almond milk together in a bowl until well combined.
• Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes.
• Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer.
• Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes.
• Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.

Notes

• Do not overcook the wraps, as they will no longer be pliable and they will also puff up.