Coconut Wraps

1. 1

   In a mixing bowl, whisk together egg whites, 1/2 cup water, coconut flour, and baking powder until smooth.

2. 2

   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.

3. 3

   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.*

4. 4

   * Editor's note: Re-oil pan before making each wrap.

5. 5

   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.

No additional tips available.