These wraps will revolutionize your meal prep. That’s something I don’t say lightly, but upon tasting, this gluten free alternative to bread and tortillas is now going to be used to wrap up everything I love. Today’s recipe showcases the wraps with a schmear of Kite Hill Almond Cream Cheese and diced chicken and veggies, but you can use for just about anything you can come up with.
For the wraps:
12 T. of ground flax meal
1 tsp. of baking powder
1 tsp. of garlic powder
large pinch sea salt
4 T. avocado oil or coconut oil (avocado oil for milder flavor)
1 cup of water (or slightly more as the batter thickens)
4 organic eggs
For the filling:
1 cup organic chicken breast, shredded
1 cup tomatoes, diced
2 green onions, chopped
1 cup spinach leaves
1 avocado, cut into strips
2 cobs corn, fresh cut off cob
½ cup Kite Hill Chive Cream “Cheese”
½ cup fresh parsley, chopped
In a medium mixing bowl, whisk ingredients for flax wraps together.
In a skillet or sauté pan, add a spoonful of avocado or coconut oil and pour in a soup ladle full of batter, spread evenly. Cook for 2-3 minutes on each side, flipping one time. Cook until golden brown.
Allow the wraps to cool before preparing.
Spread the wraps with the Kite Hill cream cheese and layer toppings. Garnish with chopped fresh parsley.