Finding time to make a lunch that your kids will enjoy, that has the nutrition they need to support their health and energy and is suitable at school can be really tough!
A favourite school-lunch 'go-to' of ours are these egg wraps. We think they're great! They're packed with protein, quick to whip up and really durable.
They're also gluten, dairy and nut free and can be used in place of conventional wraps. You can fill these with whatever you like but here are some of our favourites amongst BePure kiddies;
Ham, cheese and lettuce
Almond butter and banana slices
Cottage cheese and cucumber
Tomato and avocado
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BePure Egg Wrap Recipe
Makes 8 wraps | Gluten-free, dairy-free option, nut-free
Ingredients
- 8 free-range or organic eggs
- 2 Tbsp melted butter, ghee Coconut oil is a good dairy free option
- 1 cup tapioca, cassava root or arrowroot flour You could also use plain gluten free flour
- 2 Tbsp coconut flour
- ¼milk of choice We like almond milk
- Fresh chopped herbs (optional) Tasty, but will make your wraps green. If you don't think your child would be into green wraps, skip the herbs.
- Salt and pepper
Notes:
We have made these wraps a lot and the above flour options to be the best. Alternatively, you can use buckwheat flour, however, this will make your wraps slightly brown. You could also choose to use only coconut flour. Simply substitute ¼ cup coconut flour for the tapioca flour. This will make the wraps quite thick.
Directions
- In a large blender or food processor, mix the ingredients together until very well combined.
- Heat a lightly greased non-stick skillet or large pan over a medium to high heat.
- Pour 1/8 of the batter into the skillet and swirl quickly to cover the base evenly.
- Cook for approx. 30 seconds on each side.
- Place on a plate and stacked on top of one another to cool. This keeps them soft for rolling.
- When wrapping these for school lunches, we've found the burrito wrap is the most effective and stops anything from falling out the bottom.
