At BePure one of our favourite school lunch go-to's 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
This recipe makes 8 wraps.
8 free-range or organic eggs
2 tablespoons melted butter, ghee or use coconut oil as a dairy free option
1 cup tapioca, cassava root or arrowroot flour. You could also use plain gluten free flour.
2 Tablespoons coconut flour
1/4 milk of choice (we used almond milk)
* Fresh chopped herbs
Salt and pepper
Adding herbs are optional and will make the wraps green, so judge this based on your kid's preferences
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.
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.
If you make any BePure egg wraps we'd love to see how you've used them! Be sure to tag us in your pics on Instagram using #bepurebenwarren.
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