I think next time I’ll add a little more flour, but otherwise, I love this idea! Loved it. Hello – these were no so bad – sort of like “egg wraps”. However, many people also choose to avoid corn for other health reasons. Thank you again! It might work, but I haven’t tried it. I’m glad you like them. That will give the ideal, smooth consistency. Do you think oat flour would work? I am trying a low-starch diet and these totally satisfy my bread craving!! Or maybe I should just find another recipe. They were more like omelets/pancakes. If I can figure out how to make them larger (maybe a bigger silicone spatula?) Hi April, Yes, you can store these in the fridge or the freezer. I made this today and although they don’t look as beautiful as yours, the recipe worked. They are all very delicious! It will not do that if it’s thin enough. Hi Jude, I haven’t tried. I am so glad you and your husband liked them! I was interested in your recipes but cannot stand being on your crazy page! You’re exactly right that they also fall apart if the pan isn’t hot enough. Every time I used it, the resulting batter, made according to the exact specifications, turns into a congealed mess (two different brands of coconut flour so far). Click on the times in the instructions below to start a kitchen timer while you cook. However, unlike most flour tortillas, the coconut wraps are square. Share your recipe picture with @wholesomeyum or #wholesomeyum on Instagram or in our Facebook support group, too - I'd love to see it! Coconut flour is quite different from corn flour, and a thicker batter makes these turn out like pancakes, so don’t recommend making the batter thick. Thanks for all the great ideas! I am so happy you liked them! Just wasted a lot of coconut flour and eggs. Would love to know if you, or anyone else, have had success in veganizing this recipe! Thank you. Does anyone try to add a pinch of baking powder and butter? What would you suggest for baking time and temp? Mine fell apart BAD. This is the only recipe I could find that didn’t require any. Hi Laura! I am so happy you liked the tortillas, Kylee! But I’m happy to tell you what results from my winging it! NUCO Organic Coconut Wraps "4 Flavor" Variety Pack, One 5-Count Pack of each flavor | Available on Amazon Prime. Big Pharma is making millions from their lies. 1 NUCO Certified Organic Coconut Wrap – Original Flavor; 1 Tblsp NUCO Coconut & Avocado Oil Mayo; ½ Cup of shredded imitation crab; ½ Cup of shredded carrots; 1 Whole avocado; 1 Romaine lettuce leaf; 1 Cucumber; 1 Red bell pepper; 1 Yellow bell pepper These were easy and very tasty. I was hoping to use them for enchiladas, but I don’t think they are sturdy enough. This was on three tablespoons of coconut flour! I tried mine with savory tuna and salad and they were nice but just made me think how much better they would be as a dessert wrap. Thank you, Wendi-Lou! Also they’re a bit fragile…my first attempt at flipping it was a HOT MESS! The curled edges in your pictures and the amount of eggs makes me wonder. We have tried several recipes to make some sort of sandwich wrap and this is the one everyone loves and now we can make tacos too! Do you think you can substitute almond flour instead of coconut flour? Wondering if this recipe freezes well. Let us know how it goes if you try! These work. I used the can shaken only in fridge about 4 hours, so not solid. Grits are quite thick compared to the batter for these tortillas. The result is reminiscent to the Filipino tomato dish called…. But still am going to try and make them. Hi Hollie, Sorry, no, they are totally different. I have pictures, but no website to share them :/ Thanks for the recipe! Thank you for all of the great tips on how to make them, they will be a staple for now on! If the tortillas taste eggy to you, you can substitute egg whites for some of the eggs (2 egg whites per egg), since the yolk contributes most to any eggy flavor. Came out more like pancakes. We will definitely be making these again. The video makes it look so easy but I could not flip them without them breaking and looking like scrambled eggs. It would not work instead of the coconut flour. Not sure if it still makes it paleo or would work in this case, but when I could not eat eggs, I used that replacement more than anything. I am so happy to hear that, Karen! Hi Jennifer, if you are using the optional gelatin, add it last. Hi Denise, Sorry they weren’t for you. I made these over the weekend and they’re super easy! I hope you like them! I’d like to whip a batch up for sick and easy dinners. I think that may be too thin (it’s usually almost clear when it fully separates). Hi Anne, Unfortunately these don’t crisp up. I had so much fun making this!!! Yes, I actually used canned organic coconut milk. I live in Mexico at 7500 ft altitude. Thank you for this recipe. Also added a pinch of xanthan. Based on feedback on various recipes, I’ve noticed that some people do notice “eggy” flavors more than others. The addition of the optional gelatin (or xanthan gum) also helps a ton with making them sturdy, so add that in if you’re okay with it. (You'll also get free recipes via email. Definitely making them a part of my diet. I put 1-2 Tbsp of Bob’s Red Mill Wheat Gluten to the recipe. These are going to be my “go to” recipe for tortillas from now on. Hi Helene, coconut flour does have some coconut flavor, as well as unrefined coconut oil. I was so disappointed. They still taste good though! Low Carb Paleo Tortillas Recipe – 3 Ingredient Coconut Flour Wraps, The Correct Process For Frying Coconut Tortillas. In the beginning of my Paleo path. Cornbread, however, is often made with wheat flour, so you should try to make your own. I was very much looking forward to this one. I was afraid they would have a coconut taste but hey did not. Jul 25, 2019 - We used refreshing vegetables and wrapped them all up in our NUCO Organic Turmeric Coconut Wrap for a quick and satisfying meal that you can easily have on the go. read full write-up. Is it possible that a liquid was skipped when making the recipe? Hi Maya, I’ve just made these for the first time AMAZING. As soon as I had it right, they were a snap. Hi Stephanie, I haven’t tried it but it might work! These tortillas do turn out more like crepes if the pan isn’t hot enough. I’m asking first because if it’s a totally stupid thought I don’t want to even try. I use an 8-inch pan to heat in. Just tried this too! 26 homemade recipes for coconut wrap from the biggest global cooking community! Any ideas on how I can get them more like tortillas instead of pancakes? NUCO’s Coconut Crunch Cereal - Anti-Inflammatory TrailBlazer | Available on iHerb.com and Amazon Prime . Hi Alexandra, To some degree the amounts will still vary because different brands and even batches of coconut flour vary a bit in absorbency. Next time I think I will add seasoning. These wraps do not need to be stored in the fridge, which means that they can be kept fresh for a greater length of time. I’m not sure what I did wrong and maybe you can give me some pointers but these turned out more like flat pancakes than tortillas. Hola! Would these hold up in the freezer of layered with parchment paper? Also, they are thick. Yes, store them in the fridge or freezer with paper towels between them. Another aspect that can vary is stove temperature. Could be why they tasted a bit too much like coconut and I couldn’t even taste my taco filling) and I did not add any salt. Thank you. I managed to get the whole batch done in-between cooking off the meat and chopping veggies. Your email address will not be published. Just made these exactly as written. Hi Eric, Yes, as far as I know that’s true. I learned it the hard way that cross-contamination happens very easily. A slightly higher temperature should help with making the texture less pancake-like and more like a tortilla. Hope you get the chance to try this one. Tried these today. If you want to, you can also try adding a little bit of xanthan gum and they’ll hold together better, but it’s not strictly paleo. Hi Sonya, Maybe a little but it’s very subtle. Can these be frozen? I just had to let you know I tried these today. Great recipe! Did you read those and watch the video? Hi Martha, Sorry you had issues with getting them thin enough. I was very pleasantly surprised. Then I got cocky and the next 3 were all too thick and really had that eggy taste to it. Are the extra large eggs the problem? Do you think I could replace the eggs with chia or flax seed eggs? I made these today followed the recipe to the tee. If adding eggs and milk didn’t help, then you needed to add more until the batter became thinner. Could you use heavy cream instead of almond milk. The texture may be more omelette-like if the heat is too low, so try cooking them at higher heat also. We had guests for dinner, and I had a plate of store-bought corn tortillas as backup (in case mine didn’t hold up to stuffing), but everyone preferred my homemade tortillas, and they held up just fine wrapped around pulled pork, slaw, salsa, avocado-cream sauce and hot sauce. Want to make them today, but I have only got desiccated coconut in the cupboard. I added an egg white and equal amt almond milk and the consistency worked. Did yours look like the pictures and video? I did this today. I haven’t tried making chips with them but let me know how it goes if you do! I fried in bacon grease in a not stick pan. Also use a mixer to combine. Hi. Thank you, Amber! Can you use coconut milk in place of almond milk? Thanks for clarifying! I am glad you liked them, Keeli! I used chicken bouillon instead of the almond milk and added garlic powder and Italian seasoning. My recipe calls for coconut vinegar instead of balsamic vinegar to change things a bit. Hi Jessica, yes you can! Line them with parchment paper between each. Have you tried to use ordinary milk instead of almond one? Just try it, love the taste! What could I have done wrong? carb recipes, with 10 ingredients or less! Reminds me more like corn tortillas that I’m used to. Tacos again, yum. Hi Janice! The Nuco Story. Sprinkle it over the top of the batter (instead of dumping) and whisk as you do to avoid clumping. I would like to respectfully amend my earlier review. Hi Patti, It might work, but they might taste a bit rubber-y. That being said, these are softer than traditional wheat tortillas. The first time they came up like pancake consistency. Hi Micha, It will work logistically, but they will no longer be low carb or paleo. Join 140,000+ subscribers to get a FREE KETO QUICK START GUIDE + new recipes 3x/week! But before you get too excited, I’m not exactly giving you recipes, just meal ideas. Thank you so much for the recipe!!! Thanks for all your hard work creating lovely keto things! The kind in a can is probably too thick, but the kind in a carton could work. Let me know in the comments below! Tonight I made the tortillas again. I am anxious to try these but want to make sure I understand the troubleshooting tricks. It’s only for the fridge that it’s not recommended due to condensation. I revamped the recipe by putting 1C. Thank you for the recipe. I wonder why you use so many ads? Thank you! I had some issues with them tearing and being some what flimsy. Mine came out great. Must be me based on some of the other successful comments here but absolute disaster for me! No matter how much coconut oil they stuck and were ruined. They do taste very eggy even with the cumin and paprika. Try them with these coconut flour tortillas, and then try almond flour tortillas to see which you like better. I didn’t care for these. Contact Us. Or perhaps less whole egg and some egg white? Hoping to be more successful next time…. I had made a sandwich and it wasn’t noticeable. I hope this helps! Why does a 3 ingredient recipe have 7 ingredients? It is absolutely gorgeous! I wonder if after you’ve made them and they’ve cooled or are a day old, if you could brush with oil and pop in the over to create a chip, I used to do that wil flour tortillas for a healthier chip… if I could turn these into a crisp chip to eat with some guacamole my life would be complete! But I had a terrible time flipping them and getting them out of the pan. It would need to be a strong binder like eggs, to hold the tortillas together. Yesterday, I made the coconut tortillas and hoping to achieve a pliable product, added 1/2 teaspoon of zanthan gum. I haven’t tried them with skim milk. And it makes a good amount, enough to do a full pan of enchiladas. You know, those carbs and sugars are not good for me. Struggling with the measurements – as I use metric. If you’re sensitive to the taste of coconut, I recommend adding spices like cumin and paprika. The ads support the free recipes I create and you are welcome to scroll past them or just use the “jump to recipe” button at the top. I’m glad you thought they were good! If using coconut milk, the full fat kind should be fine, but you’ll probably want some of the fat/cream remaining in there. Maybe like a cross between the two! If using just one egg, you’d need to divide everything else in the recipe by 4, and even then you may need another egg (or more like 1/4 to 1/2 of an egg… the recipe doesn’t divide by 4 very well). You’d start with a tablespoon of coconut flour (7 grams), 1 egg, and 1/4 cup unsweetened almond milk (60 milliliters). But I’m not a big fan of coconut flour, can I substitute almond flour? These are AMAZING!! . I think it would probably still turn out but might not be as sturdy. That will give you an idea of the batter texture and consistency. Hope this helps! I actually use a Canon G7X with manual settings, but will be switching to a DSLR in the next few months. I brought coconut flour for the first time just recently and I am going to try your recipe to begin with. I didn’t get major bubbling or golden edges but managed to work out the timing to get them right. Made these today, and they turned out good! Thanks for stopping by! Hope that helps! Hi Suzy, I haven’t tried it but in theory it should work. If the tortillas don’t turn out in one piece you can always bake the smaller pieces until crunchy and use them as chips. Either use gelatin + an extra 1/4 cup almond milk, OR just use 1/4 tsp xanthan gum. Was wondering how long these could last if I refrigerate them? First of all, these look delicious! I followed your instructions to the T. They were absolutely tasteless and spongy. Just thaw them in the refrigerator. Thank you so much for this recipe. Enjoy! Hi Amanda, Wrapping in plastic is fine to freeze. Hi Dianne, After you confirm your email you should receive the link to download in an email. Giving Back. I will use the latter as mini pizza crusts in the toaster oven. Thanks for the recipe! Thank you, Jessica! I ended up with the equivalent of grits. I think it would work as long as it’s liquid enough (sometimes coconut milk from a can can be almost solid), since the primary function of the milk is to thin out the batter. This was super simple. Yes, you can, but you’d need a lot less of it. NUCO Story. So on my first go, I think I did something wrong: it took loads more milk than the recipe stated (I used regular as it didn’t have almond) to make the batter thin. I was wondering if I added some xanthan gum would that help keep them together since there isn’t any gluten? First tortilla was an eggy mess fail. It’s very good. Also I would spray non stick spray on the spatula if I had trouble turning them in the pan. I’d probably opt for a milk of some kind (whether it’s almond, coconut, dairy, etc), but water could work. They didn’t necessarily taste like a tortilla but it got the job done and we were full and happy. I have some tips about getting the right consistency in the post above the recipe card as well. Oh I love that you added Parmesan, April! My first few fell apart, so I kept it in the pan a little longer and then it was good. Hi Angela, I have some tips in the post above the recipe card. Thank you for doing the experimenting for the rest of us! I used 4tbsp heavy whipping cream then added water to make 1 1\4 cups instead of milk. I made a turkey wrap. I used canned coconut milk instead of water. I forgot to mention, a lot of folks have asked about making tortilla chips. Yummy. I am glad you liked them, Doug! I really hate eggy tasting keto breads and this one didn’t bother me. NUCO in the Press. I only made 2 before I just threw the batter out. The Nuco Coconut Wraps are large-sized. Just made some tortillas they are good. Just a hint on coconut milk, as I drink and use only the full fat milk or coconut cream myself. I couldn’t get it thin enough. I spread some homemade blueberry jam on them and they were pretty good like that. Can you use water instead of almond milk? At approx. Hi Carey, I think cream would probably work. The tortillas shouldn’t be crumbly, so most likely the proportions were off (sounds like a combination of too much coconut flour and not enough egg to hold them together). My 15 year old loved them and asked for seconds. I’m so glad you stuck with them and that they worked for you! Thank you for the idea, Jennifer! Make in afternoon and use at night – would you refrigerate?). Have a nice day! I’m making these right now in prep for taco Tuesday! Prep Time: 20 mins / Cook time: 0 mins / Total time: 20 mins Ingredients: Makes (4) Servings 4 NUCO Organic Turmeric Coconut Wraps 2 cups hummus (pre- Still good though. Can you use psyllium husk instead? They taste great and hold the toppings very well. I tried this recipe and it works great for crepes, my husband loved them. It’s hard to tell what went wrong without being in the kitchen with you. I’ll definitely be using them for other fillings as well. Now I buy only coconut flour that was ground in a gluten-free facility and says “gluten free” on the bag. Almost every cell is repaired using cholesterol. Lay a single coconut wrap on a clean surface or cutting board. The others listed on the recipe card are optional and aren’t necessary. Check the tips above the recipe card and you’ll definitely nail it. I did add lots of spices, so maybe that helped. I used gelatin powder. You have my permission to delete them! These were great! Rather than using corn and flour, these wraps only need a few ingredients – coconut meat, coconut water, and extra virgin coconut oil. Xanthan gum does help make them more sturdy if you have it. Thanks for the recipe, and keep them coming. Came out perfect! I just made it. My 1/2 cup is 120ml. The steam really helps to lift them from the pan for removing. I am so happy you liked them. Overall, id make again. Wholesome Yum | Natural, gluten-free, low carb recipes. I also found that thinning the batter (always with equal proportions eggs and milk), lowering the heat, and increasing my patience while cooking allowed me to make nice, even, thin tortillas. Do coconut flour and oil still taste like coconut? (This is optional and FREE. Carefully roll and enjoy! It takes some practice to get these right, but it’s worth it to be able to have paleo low carb wraps! Can you please let me know if it’s working fine now? Sorry, no, you can’t use almond flour for these. Did you let the batter sit for very long? The texture is so off. Hi Maya. For this recipe we used our Organic Turmeric Coconut Wraps which gave this recipe a nice pungent flavor and a mild aroma of coconut. I followed the recipe and it was too thick – so as recommended, I added equal parts almond milk and egg. Hope this helps! Let me know how it goes if you do! Please delete the word “tortilla”. I hope this helps! It also adds 6 grams of protein. Hi Susan, Yes, you can. Used 3 egg whites and 3 eggs. If your batter doesn’t have enough liquid, I recommend thinning it out with an equal proportion of eggs and milk of choice (almond milk, dairy milk, etc.) Thanks. I ended up getting two good wraps made, eating them with a knife and fork, and pitching everything else. Tag us #CocoByNuco, 3 cups of any flavor ice cream, slightly softened, ½ cup gluten free granola OR ½ cup NUCO Coconut Crunch Cereal, 1 Tbsp NUCO Lemon-Herb Premium Coconut Oil, 2 Tsp NUCO Coconut Vinegar – Balsamic Style, ¼ cup NUCO Coconut Cider Vinegar – Balsamic Style, 1 Cup NUCO Coconut & Avocado Oil Mayo (Vegan), 2 Tbsp NUCO Coconut Cider Vinegar – Coconut Syrup Flavor, 3 Cup small diced broccoli florets, steamed or raw, 1 NUCO Certified Organic Coconut Wrap – Original Flavor, 2 NUCO Certified Organic Coconut Wraps – Original Flavor, 1 Tbsp NUCO Coconut Cider Vinegar – Coconut Syrup Flavor, 1 Tbsp NUCO Liquid Premium Coconut Oil – Orignal Flavor, 1 Yellow (or Red) Tomato (medium-sized), Sliced, Dash of Salt and Fresh Ground Black Pepper, 2 NUCO Certified Organic Coconut Wraps – Moringa Flavor, 1/2 Cup of NUCO Coconut & Avocado Oil Mayo, A Dash of Salt and Freshly Ground Black Peppers, 2 NUCO Certified Organic Coconut Wraps – Turmeric Flavor, 2 Teaspoons Carne Molida Spice Blend (Ancho Chile Powder, Chipotle Powder, Garlic Powder, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cocoa Powder, Ground Nutmeg & Cornstarch), 3 tablespoons of Nuco Liquid Garlic Coconut Oil, 3 roma tomatoes, thinly sliced horizontally, few sprigs of rosemary leaves (you may also use thyme, bay leaves or basil), 1/2 cup beet juice (I used the juice from canned beets), 1 tablespoon liquid coconut oil (I used Nuco’s forever liquid coconut oil) plus more for oiling the muffin pan, small bowl of thin strawberry slices (I sliced 3 big strawberries). 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