• Grain-Free Sandwich Wraps

    by  • January 8, 2014 • Grain-Free, Lunch, Recipes • 29 Comments

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    Grain-Free Sandwich Wraps | Real Food Outlaws

    I am super excited about this recipe! I have been playing around with varied recipes for flat bread and tortillas from My Heart Beets and Health Starts in the Kitchen and absolutely love the results I’ve gotten! I tweaked the recipes a bit because I was in need of a sandwich wrap and am in love with arrowroot flour!

    My kids love sandwiches for lunch. My oldest asked if I could please make him wraps even though we are grain-free for January. I had made the flat bread/tortillas earlier in the week for the Salmon Salad recipe and knew they would probably work as wraps, but I wanted something a little more nourishing and filling. So, grain-free sandwich wraps were born!

    Arrowroot is wonderful for the gut. It soothes irritated bowels and has a calming quality that can be very healing. It is in stark contrast to some grains that can harm the guts of those sensitive to them. It is sold as arrowroot starch, powder or flour. They are all the same thing. You can also use tapioca starch/flour. It’s slightly “stiffer” but works beautifully. 

    Coconut milk contains lauric acid, antimicrobial lipids and capric acid. These constituents make these a very beneficial milk. Heating it will destroy most of the properties that using it raw would keep intact, but it is still a very healthful ingredient to use in recipes.

    Almond flour should be used in moderation. It takes about 90 almonds to make 1 cup of almond flour. Check out this article from Empowered Sustenance about the problems with almond flour.  I have read the pros and cons and still choose to use it…just not in everything and not all the time. Coconut flour is a good alternative and I will be experimenting with it for wraps very soon.

    Gelatin Hydrosylate – This doesn’t actually “gel” in the recipe because it is a hydrosylate, but I like to sneak in gelatin to recipes whenever I can. It adds protein, amino acids and other valuable nutrition. For more information about gelatin and gelatin hydrosylate, click here.

    The yield for the recipe is about 22 6-inch wraps. I make a big batch and refrigerate the extras to use throughout the week. I’m assuming you can freeze them, but I haven’t tried to be sure. 

    The recipe contains clickable ingredient links with suggestions on where to purchase.

    Grain-Free Sandwich Wraps

    Prep Time: 5 minutes

    Cook Time: 1 hour

    Yield: 22

    Ingredients

    Instructions

    1. Mix all ingredients together in a large bowl until thoroughly combined into a thin batter.
    2. Heat a cast-iron skillet.
    3. Once heated, spread a small amount of fat onto the skillet.
    4. Pour or ladle batter into skillet in desired wrap size.
    5. Wait until you see bubbles (1-2 minutes) and flip with a spatula.
    6. Allow to slightly brown on the other side.
    7. Flip back over if needed and remove to a plate.
    8. Repeat process.
    9. Transfer to a cooling rack so they don't get soggy.
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    http://realfoodoutlaws.com/grain-free-sandwich-wraps/

    *Update: This is a very basic recipe and it has come to my attention that there is one that is pretty much identical out there. I would like to give a shout-out to Cassidy’s Craveable Creations.

    Grain-Free Sandwich Wraps | Real Food Outlaws

    These take awhile to make if you do them one-at-a-time. I suggest you use a large pancake griddle and do a few at once. I use it as an opportunity to multitask and unload my dishwasher and clean my kitchen! Just be mindful of the stove. If you’re absent-minded like me and really get into your cleaning, you may forget you are cooking something!

    I hope you like these grain-free sandwich wraps! They roll quite nicely and don’t break or tear. My kids like to grill their sandwiches in our panini maker and it works out perfectly with these.

    Be nourished. Be happy.

    Enjoy!

    What’s your favorite lunch?

     

    Shared at Allergy Free Wednesday.

    SarahPAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. INTELLECTUAL PROPERTY DISCLAIMER: All recipes posted on this blog are either my original recipes or modified from other recipes. Proper credit is given to the original author if a recipe was inspired elsewhere. All recipes, either DIY or food are the Intellectual Property of Real Food Outlaws and my product company, 90210 Organics. They must be properly credited if used on any other webpage other than my own. They are intended for personal use only and are not for resale. If you have any questions, just ask. Thank you for your cooperation. View all disclaimers here: http://www.realfoodoutlaws.com/disclaimer/

    About

    Sarah is a crunchy, Eco-chic wife, homeschooling mama to four lively children, and real food blogger at Real Food Outlaws. She is also an herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She's a Certified Health Coach, Natural Living Consultant and Essential Oil Connoisseur. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).

    http://www.realfoodoutlaws.com

    29 Responses to Grain-Free Sandwich Wraps

    1. January 11, 2014 at 10:33 am

      I will have to get some arrowroot starch the next chance I get as I had no idea it actually had soothing properties for the gut – very neat! In the meantime, I do have tapioca starch… I think that is similar in consistency to arrowroot? Do you know if that may work instead? I may give it a go and experiment either way ;) Haha. Thanks for the wonderful-sounding recipe!

      • January 11, 2014 at 1:48 pm

        Tapioca starch will work. They may be a little stiffer but still sandwich-wrappy:)

    2. Lelania
      January 12, 2014 at 3:05 am

      What would you use instead of eggs???

      • January 12, 2014 at 7:05 am

        You would have to look for a different recipe. I haven’t experimented with replacing the eggs in this one.

    3. Amy
      January 12, 2014 at 10:14 pm

      Could I use almond milk in place of coconut milk? Thanks!

    4. Kelly
      January 13, 2014 at 10:01 am

      These look delicious! Can’t wait for the one with coconut flour as well.

    5. January 16, 2014 at 5:44 am

      These look fabulous! They remind me of crepes. Do you have a tutorial on making the almond flour yourself?

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    7. January 20, 2014 at 5:23 pm

      Thanks for sharing on Allergy Free Wednesdays, I am featuring your post this week!

    8. January 22, 2014 at 9:11 am

      excellent, looking forward to trying this recipe, though I think I’ll halve it the first time. Are ground almonds the same as almond flour?

      • January 22, 2014 at 11:04 am

        Almond flour is super fine like a regular flour. Ground almonds need to be ground very fine to work and blanched first to remove the skins.

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    10. Tina
      February 27, 2014 at 12:23 am

      I just tried these for my white flour tortilla loving husband. He loved them. They are very soft, chewy, and delicious!

    11. Kristen M.
      March 10, 2014 at 1:35 pm

      I’m gonna try these-they look awesome! Can you revive them after putting them in the fridge or do you have to eat all at once?

    12. Nikki
      March 11, 2014 at 9:44 am

      Delicious! I just made some for breakfast and made PB and banana wraps! So glad to have a good GF wrap.

      I’m curious about the best way to store these and how long they last?

      • Nikki
        March 11, 2014 at 9:48 am

        Nevermind, just read the whole post! I will try freezing them the next time I make them and see how they do. I only made 1/4 batch since my girls have rather refined palettes and so I have learned to not make a lot of something the first time or I may be the one eating it all!

    13. Sandra Spafford DeSantis
      March 11, 2014 at 9:51 pm

      Made these today and I can’t even begin to say how awesome they are. Can’t believe there is a grain free wrap that is so flexible and delicious. And I didn’t have blanched almond flour…only almond meal and they came out great.

    14. nikki
      March 28, 2014 at 6:19 am

      Made these in a larger skillet and used them to make burritos. HUGE hit! Even my foodie hubby loved them!

    15. nikki
      March 28, 2014 at 6:21 am

      We had a burrito left over and I noticed that when I reheated it, the wrap got yummy crunchy on the edges. I may try making “tortilla” chips.

    16. March 30, 2014 at 6:37 pm

      Oh My goodness! I have been looking for a grain free wrap and found several that called for lots and lots of eggs!! Then I found this recipe, your recipe!! I LOVE it! I just finished making them and I have to say they are so easy and amazing! I want to make everything or most things anyways from scratch and I found my perfect sandwich wrap in your recipe. Thank you so much. I am going to share your recipe on my facebook page :) Thank you!!

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