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