Coconut Wraps
Five years ago, I published a video for this coconut wrap and it became the most popular wrap recipe here. Recently, when I published a video on Avocado in 3-ways, I also used this coconut wrap recipe for the avocado wrap with crispy garlic chili. These keto coconut wraps are eggless and dairy free. They are soft, fluffy, fragrant and pliable. They are so versatile, you can literally make them with any savory or sweet fillings or simply dunk them into curries or any sauces. And these wraps are totally guilt free with almost zero net carbs. I decided to do a remake of this coconut wrap recipe since it has been a long time since the first video was published and some of you may not be aware of it. This version is a simplified one so it's short and sweet.
1. For best results, weigh the ingredients with a digital scale.
2. Mix all dry ingredients in a bowl with a spatula until well combined.
3. Add the wet ingredients and mix until it becomes a dough.
4. Knead the dough for a while then mold into a ball. Wear gloves as the dough is quite hot. Rest the dough for 10 mins.
5. Cut the dough into 4 equal portions then shape into balls.
6. Place 1 portion of the dough on a parchment paper and cover with another parchment paper.
7. Flatten the dough with your hand then use a rolling pin to roll out the dough until your desired thickness.
8. Use a lid or anything round to cut the dough into a nice circle. You can also use a tortilla press for convenience. You can cut the dough into 6-, 7- or 8-inch diameter. I cut them into 8-inch diameter and got about 6 wraps. Of course, this may vary for you depending on the thickness and the size of the diameter. Then remove excess dough and reuse it to create another wrap.
9. Repeat the process until the dough is all used up.
10. Lightly grease a non-stick pan for the first round only. Place the wrap on the pan and cook over low to medium heat for about 2 to 3 mins on each side or until browned. Remove and repeat the process until all the wraps are done.
11. You can make any savory or sweet fillings for these wraps. You can also dip them into curry or any sauces.
12. In the video, I made the wrap with rotisserie chicken and crispy garlic chili and avocado with crispy garlic chili. For the recipe on crispy garlic chili and avocado with crispy garlic chili wrap, watch this video. I also made a sweet wrap by spreading with some softened butter then sprinkle with cinnamon powder and monk fruit.
13. These wraps can be refrigerated for up to a week or frozen for up to 3 months. To reheat, just warm up on a pan over the stove or microwave for 30 to 60 seconds.
[Total servings = 6]
NUTRITION INFO PER SERVING
Total carb = 1.6 g
Dietary fiber = 1.0 g
Net Carb = 0.6 g
Calories = 56
Total Fat = 5.4 g
Protein = 0.4 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
