Keto and Gluten-Free Spinach, Feta, and Tomato Wraps for Two recipe

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Ingredients

3 eggs
½ cup almond milk
¼ cup coconut flour
1 pinch sea salt
cooking spray
2 cups baby spinach
½ cup feta cheese, crumbled
3 chopped sun-dried tomatoes
1 teaspoon olive oil

Nutrition Info

415.5 calories
carbohydrate: 30 g
cholesterol: 301.6 mg
fat: 24.5 g
fiber: 6.2 g
protein: 24.4 g
saturatedFat: 12 g
servingSize: -
sodium: 1909.9 mg
sugar: 21.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk eggs and almond milk together in a bowl until well combined.

  2. Combine coconut flour and salt in a separate bowl. Stir in egg mixture, whisk until a smooth and soft batter forms, about 2 minutes. Let stand for 5 minutes.

  3. Heat an 8-inch skillet over medium-high heat, grease with cooking spray. Pour 1/2 of the batter in and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the wrap is no longer wet and the bottom has turned light brown, about 3 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. Repeat with remaining batter.

  4. Place spinach, feta cheese, and sun-dried tomatoes in the center of the wraps, drizzle with olive oil. Roll from one end to the other to make the wraps.

Recipe Yield

2 servings

Recipe Note

These fabulous homemade keto and gluten-free wraps are filled with spinach, Feta cheese, and sun-dried tomatoes;ideal for a quick and easy vegetarian brunch or lunch.

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