Whole30 Sourdough Wrap
Elevate your Whole30 meal prep with these satisfying and versatile Whole30 Sourdough Wraps! Made with nutrient-rich almond flour, arrowroot powder, and coconut flour, these grain-free and gluten-free wraps are perfect for those following the Whole30 program or seeking a healthy alternative to traditional bread. The batter comes together in just 10 minutes and features wholesome ingredients like unsweetened coconut milk, apple cider vinegar, and eggs, ensuring both flavor and flexibility. Cooked to golden perfection in a skillet, these wraps boast a mildly tangy and soft texture reminiscent of sourdough, without the grains or added sugar. Use them to wrap up your favorite Whole30-compliant fillings, from fresh veggies and proteins to creamy spreads, or enjoy them standalone for a quick, nourishing snack. Easy to make, store, and reheat, these wraps will be your new go-to for creative and guilt-free meals!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Arrowroot powder
- 2 tablespoons Coconut flour
- 0.5 teaspoons Salt
- 1 cup Unsweetened coconut milk (or any Whole30-compliant milk alternative)
- 1 tablespoon Apple cider vinegar
- 2 large Eggs
- 2 tablespoons Olive oil (or avocado oil, for cooking)
Instructions
In a medium mixing bowl, whisk together almond flour, arrowroot powder, coconut flour, and salt until well combined.
In a separate bowl, whisk together the coconut milk, apple cider vinegar, and eggs.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a whisk or spatula until a smooth batter forms. The batter should have a pancake-like consistency; if it's too thick, add a tablespoon of coconut milk at a time until desired consistency is achieved.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with olive oil or avocado oil.
Pour 1/4 cup of batter onto the skillet and quickly spread it into a thin, even circle using the back of a spoon or by tilting the skillet.
Cook for 2-3 minutes, or until the edges start to lift and the bottom is golden brown. Flip gently using a spatula and cook for another 1-2 minutes on the other side.
Transfer the cooked wrap to a plate lined with a clean kitchen towel and cover to keep warm. Repeat with the remaining batter, re-greasing the skillet as needed.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet before serving.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1359 mg | 59% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 5.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 376 mg | 29% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 322 mg | 7% | |
*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.
