Breakfast, Dips, Spreads & Condiments, Lunch / Dinner, Recipes
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Grain / Dairy / Gluten Free Tortilla (Wrap)


So it was just one of those mornings again following the same routine I can’t get myself out of…. Waking up on communication from my bowels to my brain letting me know it was time for the natural processes to take place (tmi put nicely?…..)… to checking my Instagram feed of bright, beautiful salivating breakfast eats… to then feeling an urgent need to get into the kitchen and cook something to eat.

Usually I take my time pondering on what I really feel like, but today, I had little to no time to make a mess because I have some serious study (like… learning herbs in latin) to get done before my Herbal Medicine exam tomorrow afternoon – I’m in freak out mode! Ugh!

So something quick, easy and rather strange it was – a chicken and avocado omelette inside a Grain / Dairy / Gluten Free Tortilla (Wrap)

Yep, INSIDE. It’s a flavour party for my taste buds. Mmmmmmmm HAHAHA

Makes: 4 large tortillas or 8 small ones for tacos          Time: less than 10 minutes

Enjoy: cut into triangles with beetroot dip, as a breakfast wrap, with soup, in replace of  bread / “toast” , accompanied with curries etc etc.

Perfect for:  Prediabetics /Diabetics — Gluten & Dairy/ Lactose Sensitivity — Celiacs — Paleo tribsters — Digestive conditions such as IBS, Leaky Gut — Nut allergies

Ingredients:

  • 2 eggs (I used free range)
  • pinch mixture of Italian herbs; Chilli flakes; tumeric; flaxseeds
  • 1 cup almond milk
  • 4 tbls of tapioca flour
  • 3 tbls coconut flour
  • pinch himalayan salt
  • 1/2 teaspoon coconut oil, for pan greasing

How to:

  1. In a small bowl, whisk eggs, pinch mixture, almond milk and salt together until combined.
  2. In small parts, sift in tapioca and coconut flour then stir until combined. Repeat until you have no flour left.
  3. Leave to sit for 5-7 minutes to allow the coconut flour to absorb the liquid and thus become thicker.
  4.  On a low-medium flame, grease pan with coconut oil and pour mixture to the size you want (I use a pan size desired to this – small for tacos, medium-large for wraps/tortillas)
  5. Using the back of a spoon or ladle in a circular clock-wise motion, spread mix out into a round shape. Cook for 3.5-4 minutes on each side to create a crispy brown chargrill look, flip and repeat.
  6. Repeat until all mixture is gone and JUST LIKE THAT in less than 10 minutes – you have yourself some healthy, multi-use tortillas!

Notes: If you have any left over, you can store them in the fridge between damp paper towel for up to 3 days or freeze them for 5-7 days. (don’t defrost in the microwave – leave out to defrost fully between two tea towels)

 

wholesomely, K

ig: @itswholesomekay   fb: /WholesomeKay

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