In his book Naturally, Delicious - 100 Recipes for Healthy Eats that Make you Happy, Danny Seo fills these crêpe-like wraps with grilled shrimp, green onions, and spicy mayo, but he says they’re also good hot, right from the pan. To keep the light and fluffy wraps from getting soggy (if you’re making them to fill), place them on a wire cooling rack as you cook them, not on a paper towel or plate. When they are cool, you can save any leftovers in a sealed freezer bag to enjoy later.
8 large egg whites
1/4 cup coconut flour
1/4 teaspoon baking powder
1 tablespoon coconut oil
How to Make It
In a mixing bowl, whisk together egg whites, 1/2 cup water, coconut flour, and baking powder until smooth.
Heat a medium skillet over medium heat. Using a pastry or silicon brush, lightly brush the skillet with coconut oil—you do not need much. Pour 1⁄3 cup batter into hot pan, making a circle.
Cook until bubbles form and the wrap can move freely in the skillet or easily be pried up with a spatula, 2 to 3 minutes. The bottom should be golden brown. Flip and continue cooking until other side is also golden brown, 2 to 3 minutes more. Place cooked wraps on a cooling rack while you make the remaining wraps.*
* Editor’s note: Re-oil pan before making each wrap.
Make ahead: These wraps can be made 1 to 2 days ahead and kept in an airtight container in the refrigerator until you’re ready to fill them as desired.
Excerpted from Naturally, Delicious - 100 Recipes for Healthy Eats that Make You Happy by Danny Seo
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