Paleo Wraps

Ingredients:

For the wrap:

• 3 large eggs
• 2 bsps arrowroot powder
• 2 pinches salt
• large handful parsley
• (optional) 1 tsp fresh herbs, ie. basil, tarragon and thyme
• avocado oil spray

Filling ideas:

• Turkey, avocado, sprouts, lettuce and mayo/pesto
• Egg salad and lettuce
• Tuna salad and lettuce
• Chicken salad

Credit to Jane’s Healthy Kitchen

Directions:

• Blend all ingredients except avocado oil together until greens are as liquefied.
• Preheat an 8-inch pan over medium low heat. Brush or spray the pan with avocado oil before making each wrap.
• Use 1/4 cup batter for each wrap. The first wrap is a test for the batter and the heat level. The batter should be quite thin. Add a little water to thin if needed. Adjust the heat if necessary.
• Pour the batter into the pan and twirl it around to make a circular form. When it begins to firm up and dry out on the sides, use a spatula to gently release the edges and bottom. When the entire wrap can pull away from the pan, flip it over gently. Cook briefly on the second side. You want it to be moist, not overcooked. If it’s too dry, it will be brittle and harder to roll. Slip it out of the pan onto a plate. Repeat until all the wraps are cooked. Cover with a dry towel.
• Fill with protein, sauce and veggies of choice.