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Wheat-free wraps

Makes 4-6 (depending on size of the frying pan)




  • 3 large eggs

  • 1 cup of almond milk

  • 3 tbsp of coconut or almond flour

  • 25 g of arrowroot powder

  • Oil or ghee for cooking

  • ¼ tsp of salt




A recipe from the amazing Danielle Walker ( is the inspiration for this one. I made some adjustments as I found her batter too thick to swirl the mixture in the pan to cover the whole surface.


Whisk the eggs in a bowl. Add the flour and arrowroot powder. Don’t be tempted to replace the arrowroot powder with anything else. I tried that, only to find out that the arrowroot powder is required to keep the whole thing together…

Add the salt and almond milk. You want the consistency to be so that you can swirl it around in the pan to form a very thin wrap. Leave to stand for 5-10 minutes.


Heat a little cooking oil or ghee in a non-stick frying pan. Add enough batter to just cover the bottom of the pan as you swirl the pan around. Cook on a medium heat until you are able to flip the wrap around. It will be golden-brown. Cook the other side for a minute or so and remove from the pan. Fill the wraps with anything that tickles your fancy. I like them with salad leaves, chicken, tomato, avocado and paleo mayonnaise or salad leaves with crabmeat mixed with paleo mayonnaise and smoked paprika with avocado. Anything goes!

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