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Paleo Protein Wraps

Gluten & Wheat Free



1 tsp Himalayan Salt

Freshly ground Black Pepper

1 cup Boiling Water

Optional Extra

1tbsp Nutritional Yeast

2 tsp Mixed Herbs

2 tsp of your favourite spices

1 tbsp Finely Grated parmesan

¼ tsp Garlic Powder

¼ tsp Onion Powder

Makes 4 large or 6 small wraps

In a bowl mix the Red Tractor Paleo Flour with the salt, pepper and any of the additional extras you would like to use to flavour your wraps.

Then boil the kettle and add 1 cup of boiling water to the bowl, mix well until it forms a dough, it should not be too sticky and if it is just add a little more Paleo flour. Divide the dough into 4 or 6 balls.

Get two pieces of baking paper and put the first ball between the two layers, then using a rolling pin roll out the wrap until it is 2mm thick, if you want perfect round wraps get a pan lid and cut out a circle. You can use any left overs and reuse them for another wrap.

Use a large flat non stick frying pan and preheat before adding the wrap, cook for 1-2 minutes and then flip. You want the edges to be golden but not too dry so that the wrap is soft and easy to roll. The wrap might puff up slightly when cooking.

Serve hot or cold with you favourite fillings. Can store in the fridge on a plate with plastic wrap for up to 3 days or in the freezer for 1 month with baking paper between each wrap. Recipe by My Foodie Coach

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Just tried these and they just glued to the paper.


Made these wraps today.... So quick and easy! Loved the fact that they didn't crack when folded, as with usual GF wraps. Thanks for the recipe. Will definitly be making again - next time with herbs in them 😊

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