Keto and Gluten-Free Spinach, Feta, and Tomato Wraps for Two

These fabulous homemade keto and gluten-free wraps are filled with spinach, Feta cheese, and sun-dried tomatoes; ideal for a quick and easy vegetarian brunch or lunch.



Step: 1

Whisk eggs and almond milk together in a bowl until well combined.

Step: 2

Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter forms, about 2 minutes. Let stand for 5 minutes.

Step: 3

Heat an 8-inch skillet over medium-high heat; grease with cooking spray. Pour 1/2 of the batter in and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the wrap is no longer wet and the bottom has turned light brown, about 3 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.

Step: 4

Place spinach, feta cheese, and sun-dried tomatoes in the center of the wraps; drizzle with olive oil. Roll from one end to the other to make the wraps.


Per Serving: 416 calories; protein 24.4g; carbohydrates 30g; fat 24.5g; cholesterol 301.6mg; sodium 1909.9mg.

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