Paleo “Wrap Battle”

Well, just add this to the list of our Make Your Own nights: Paleo Wrap Battle! We are recovering sandwich eaters, former wrap lovers, and burrito addicts. This was my specialty: sandwich making, wrap wrapper, and burrito artiste. I made some seriously delicious mommy sandwiches. No more. Giving up many things was tough for us when we went Paleo, and we’ve managed to go long lengths of time without them, but every once in a while, I itch a scratch, but in a new way. Tonight was wrap night, for no other reason other than I WANTED ONE! Better yet, they were jalapeno wraps! Good news is, and they were fairly simple to make, quite guilt-free being grain-free, gluten-free, sugar-free, low carb, etc. These would suit many kinds of dietary needs and restrictions just fine.



INGREDIENTS (Makes 8 10.5″ Jalapeno Wraps) (I highly recommend a 10.5″ Cast Iron Round Skillet for this)

10 Farm Fresh, Cage-Free Eggs (Depending on egg size. If you have large eggs use less)

4 tbsp melted Kerrygold unsalted butter, or ghee

1/2 tsp baking soda

1 cup tapioca starch

6 tsp coconut flour

Generous pinch of Himalayan sea salt

1 tbsp spicy mustard (I used horseradish mustard, for a little kick!)

1/4 c+ drained jalapeno rings

1 tsp cayenne

1 tsp Tabasco


1) Heat cast iron skillet on medium heat and melt 1 tsp of coconut oil in pan, spreading around evenly. You really want to make sure that the pan is evenly coated for this recipe.

2) Throw all the ingredients in the food processor at once. Run the food processor until completely blended. This could take about 45 seconds. make sure it is a very thin consistency. Once this is done, pour the mixture into a measuring cup with a pour spout. This will make about 3 cups of batter.

3) Once pan is heated, SLOWLY pour a small amount of batter onto pan while also lifting and tilting pan and turning it until the ENTIRE surface is covered. The bigger the surface covered, the bigger your wrap will be. You do want these to be quite large for the correct effect.

4) The edges will begin to lift when the wrap is ready to flip. When bubbles begin to appear evenly around the wrap, take a small rubber spatula and run it under the edges. Once you have successfully lifted around the wrap, begin to turn it over. You may find that a large rubber spatula is helpful for this. Once you turn it, it will cook very quickly because of how thin these are. Watch it carefully. It takes less than 3-4 minutes per wrap. This recipe should make about 8-10.

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5) I served mine with a buffet of accompaniments, like all my other Make Your Own dinners (did you click that hyperlink? You should!) Tonight we had the wraps with condiments, Cutting Board Guacamole, tomatoes, cabbage, spring onions, carrot shreds, bacon, pepperoni, raw cheeses, roasted chicken breast, fried eggs, and scrambled eggs. Our fabulous veggies come from our Central California CSA Family Farm Fresh, and eggs come from Sugar Plum Ranch.


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