Okay – maybe I overfilled this delicious Wheatless Wrap just a bit, but ho boy – it was good!

Just in case you’re searching for a winter replacement for lettuce wraps … I’ve been experimenting and I’m really happy with the results. The recipe is adapted from one I found in Wheat Belly by William Davis. I rarely seem to have the same taste sensibility as others who create recipes. So I took out all the extras and messed with the basics to create the texture I wanted. I was surprised that the basic ingredients created a lovely taste that was just right for me. Of course you can fancy it up again … suggestions are at the end of this post.

This soft, bready wrap fills the gap that’s been hanging out in my food choices. It’s the opposite of my Veggie Chips and Rice/Quinoa Crackers, which are crisp.  Annd, without all the nasty starches that commercial wheat-free wraps have, it’s a winner. Me and my tummy are celebrating here!

Wheatless Wrap – basic recipe (all organic ingredients always)

3 Tbsp ground flax

1/8 tsp baking powder

Big pinch sea salt – maybe 1/16 tsp

1 Tbsp melted coconut oil, plus enough to grease the frying pan

1  Tbsp water

1 egg

Heat a heavy frying pan or griddle to medium hot. Drop in the coconut oil. Mix all the dry ingredients together while the coconut oil is melting in your pan. Beat the egg in a small bowl, then beat in 1 Tbsp coconut oil and the water. Add the wet ingredients to the dry. Stir just enough to combine everything then pour into the hot frying pan. I have an ancient cast iron frying pan that works really well for this. Spread the mixture into a large thin circle, approximately 7” in diameter. Cook on medium heat until the wrap loosens from the pan (it’s about ¾ cooked at this point). Slide a spatula under and flip the wrap. It will only need a minute or two on the second side. Slide your delectable wrap onto a dish to cool. Stuff it with anything your li’l ol’ heart desires and enjoy the feast. This is very fast to make, and is enough for 1 large wrap. You could also make mini ones too … If you have a grill you could multiply the recipe by 4 and make 4-6 large wraps. With a sliver of parchment or other paper between each wrap, you can keep these in the fridge for at least several days. I don’t know how many days cause they’ve never lasted longer than a day.

all the dry ingredients …

2nd side after a rough flip

1st side in the frying pan


I’ve used the following for fillings:
-fried and scrambled eggs, with tomatoes, avocadoes, onions, hot sauce lettuce and more
-tuna or fish salad of some kind with lettuce or greens, peppers
– almond butter and apple slices with cinnamon (or any fruit you want)
-pates with sprouts and more

When you’re up for something more, try adding herbs combos to the wrap ingredients: dill and cumin, oregano, or curry blends to spice up your meals. You could also stir fry minced onions, garlic, mushrooms … drain off the liquid from cooking then add a couple of tablespoons to the wrap. Yum.

AND you know else goes really well with this? Cultured Veggies!

Please note the dynamic red red freshly fermented veggies accompanying this wrap. It’s not the best composition for food photography cause I ate half of it before I thought to take this photo.  Learn more about this dynamic food in Get Cultured: A Tasty Workshop in Sechelt Saturday Oct 13, from 11:30 am to 2:30 pm.

Also see what else I’m cooking up on my facebook Get Cultured event page