Paleo Sourdough Wrap
Elevate your grain-free meal game with this irresistible Paleo Sourdough Wrap recipe, a perfect blend of wholesome and allergen-friendly ingredients. Crafted with nutrient-rich cassava flour, coconut flour, and a tangy homemade paleo sourdough starter, these wraps are soft, pliable, and bursting with flavor. The simple cooking technique ensures every wrap is golden and evenly cooked, making them ideal for stuffing, rolling, or layering. Completely gluten-free, dairy-free, and refined sugar-free, these wraps are ready in under 35 minutes, combining quick prep time with the convenience of make-ahead storage—they keep fresh for days or freeze beautifully! Whether you're adhering to a Paleo lifestyle, avoiding grains, or simply looking for a nutritious alternative to classic tortillas, these wraps are the ultimate solution for easy, versatile meals. Perfect for wraps, burritos, or sandwiches, they're sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups Cassava flour
- 0.25 cups Tapioca starch
- 2 tablespoons Coconut flour
- 0.5 cups Paleo sourdough starter (made with cassava flour)
- 0.75 cups Water
- 2 large Eggs
- 2 tablespoons Olive oil
- 0.5 teaspoons Sea salt
- 1 teaspoons Apple cider vinegar
Instructions
In a medium mixing bowl, combine cassava flour, tapioca starch, coconut flour, and sea salt. Whisk together until evenly blended.
Add the Paleo sourdough starter, water, eggs, olive oil, and apple cider vinegar to the flour mixture. Mix thoroughly with a whisk or spatula until the batter is smooth and slightly thick but pourable.
Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of olive oil or coconut oil.
Pour approximately 1/4 cup of the batter into the center of the pan, then quickly tilt the pan in a circular motion to spread the batter into a thin, even circle.
Cook for 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Carefully flip the wrap using a spatula, and cook for another 1-2 minutes on the other side.
Transfer the finished wrap to a plate and cover it with a clean kitchen towel to keep it soft and pliable. Repeat the process with the remaining batter, greasing the pan lightly as needed.
Once all the wraps are cooked, allow them to cool slightly before serving. Store leftover wraps in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 11.6 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 166 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
