I recently tried the egg folio wraps as a low-carb option for tortillas. They aren’t bad, but I found them a little thin and not quite substantial enough to hold up the way I wanted. That being said, I liked that the idea of making an eggier style of wrap for doing breakfast wraps. This recipe worked out just the way I wanted.
Keto Imitation Egg Folio Wraps Recipe
Ingredients:
- 4 large eggs
- 2 teaspoons coconut flour
- 1/4 cup water
- ¼ teaspoon sea salt
- [Freshly ground black pepper, to taste (*Optional. Leave out if you want to go for a sweeter-style wrap.)
*Directions.
In a medium mixing bowl, whisk together eggs, coconut flour, water, salt and pepper (if using).
Heat a non-stick skillet or crepe pan to low heat. Wait until the pan is hot, spray with cooking spray, the pour ¼-⅓ cup of the batter into the centre of the pan (*Use more for larger wraps, less for smaller.)
Immediately pick up the pan and tilt it to spread the batter out as thinly as possible.
Allow it to cook for a couple minutes until it starts to rise/bubble or you lift it up and the other side has browned. Flip and cook for 1 additional minute.
Repeat process until all the batter is cooked. Makes 6-8 or so wraps using this process. If not using them all right away, they will keep a few days in the fridge. You can also freeze them. Just make sure you put a piece of parchment paper in between each one so they don’t all stick together.
Did you try this keto imitation egg folio wrap recipe out? If so, me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)
