If you’ve ever attempted AIP/Paleo baking, you can understand how difficult it is to find recipes worth making. Paleo baking is a lot different from traditional baking. AIP is even more complicated, especially without eggs, butter or nut flours. You have to get creative, and often the results aren’t worth the trouble it took to get there.
I have been able to reintroduce ghee and eggs successfully, which has broadened my baking horizons tremendously. So I started playing around in the kitchen in search of a tortilla/pita substitute. I wanted to be able to make tacos without using lettuce as the shell. And I wanted to eat a gyro. I figured the two would be possible with two separate recipes, but I ended up discovering the perfect solution to both with these wraps. And you will not believe how easy they are!
Sidenote: I have tried some other Paleo tortilla recipes, including those that use cauliflower or plantains as the base. But, in my experience, they are far more complicated and not nearly as good!
So, let’s get to it. There are gyros to be made!
Prep Time: 10 minutes Cook Time: 5 minutes
2 Free Range Eggs
1 tsp Melted Ghee or Coconut Oil
1 tbsp Water
1/4 cup Arrowroot Powder
1 tsp Coconut Flour
a Pinch of Sea Salt
1. Heat 8″ skillet over medium heat.
2. Whisk eggs, ghee (or coconut oil) and water in medium-sized bowl.
3. Add in dry ingredients and mix well until fully combined.
4. Pour in batter and roll around until evenly coated. Tortilla will start to lift around edges.
5. Cook for one minute on each side.
**Makes 2-3 tortillas, depending on thickness. Use 1/3 batter per tortilla or 1/2 batter for thicker wraps such as gyros.
Bacon, Egg & Veggie Wrap.