Coconut Wraps

• 8 large egg whites
• 1/4 cup coconut flour
• 1/4 teaspoon baking powder
• 1 tablespoon coconut oil

1. In a mixing bowl, whisk together egg whites, 1/2 cup water, coconut flour, and baking powder until smooth.
2. Heat a medium skillet over medium heat. Using a pastry or silicon brush, lightly brush the skillet with coconut oil-you do not need much. Pour 1/3 cup batter into hot pan, making a circle.
3. Cook until bubbles form and the wrap can move freely in the skillet or easily be pried up with a spatula, 2 to 3 minutes. The bottom should be golden brown. Flip and continue cooking until other side is also golden brown, 2 to 3 minutes more. Place cooked wraps on a cooling rack while you make the remaining wraps.*
4. * Editor's note: Re-oil pan before making each wrap.
5. These wraps can be made 1 to 2 days ahead and kept in an airtight container in the refrigerator until you're ready to fill them as desired.

egg whites, coconut flour, baking powder, coconut oil

Taken from www.myrecipes.com/recipe/coconut-wraps (may not work)