How to Make Wraps
and Gluten Free Wraps

How to make wraps for a gluten free burrito, ketogenic ham roll, or for your paleo or raw vegan "sandwich" has been a daunting task - until now!

These days, there are so many wraps that you can learn to make to go with any of the popular diets that you might be on for your health.

There are so many different types of ingredients that you can experiment with to make a healthy wrap. 

Ingredients that you might have never thought were possible to go into making a wrap.  The following wraps are all gluten free and on the lower carb side.

How to Make Wraps - Cauliflower Tortilla Wraps


Cut cauliflower into florets and put into your food processor.  Blend for approximately 30 seconds to create cauliflower rice.

Microwave for 2 minutes or (preferably) put cauliflower rice in your preheating oven for a few minutes to soften.

Next, put softened cauliflower in a cheesecloth or kitchen towel and squeeze to remove excess liquid.

Then, add cauliflower to a mixing bowl with the sea salt, lime juice, eggs, and cilantro - mix together.

Divide the mixture into equal sized balls - press into circular shapes on parchment paper-lined baking tray.

Bake at 375 degrees F for approximately 17 min. (flip at 10 minute mark).


  • 3/4 Head of Organic Cauliflower
  • 1/2 tsp. Sea Salt
  • 2 Tbsp. of Fresh Organic Lime Juice
  • 2 Free Range Eggs (beaten)
  • 1/4 cup Fresh Organic Cilantro (finely chopped)

How to Make Wraps - Paleo Naan Wraps


Combine ingredients in a mixing bowl and whisk together until a pancake batter consistency is reached.

Preheat a "non-stick" pan or skillet over medium heat and then pour about 1/4 cup of the batter into the hot pan.

Cook for 1 to 2 minutes or until the bottom of the naan firms up. 

Then flip naan over to cook the other side - about 1 to 2 more minutes.


  • 1 cup Organic Coconut Milk (canned or homemade - full fat)
  • 1/2 cup Organic Tapioca Flour
  • 1/2 cup of Organic Almond Flour (or ground flaxseed)
  • Pinch of Sea Salt
  • Optional:  Sweetener

How to Make Wraps - Ketogenic Coconut Wraps


Put the dry ingredients in a bowl or food processor.  Add in the fat and seasoning - mix thoroughly together.

Next, pour in the hot broth and combine until well incorporated.

Knead dough into a log and cut into equal sections.  Roll into balls and flatten using a cutting board, rolling pin, and parchment paper.

Be sure not to roll out the dough too thin - should be like a thick tortilla.

Cook in a greased frying pan until golden brown in color.

Flip tortilla over to finish cooking the other side.


  • 1 cup Organic Coconut Flour
  • 4 Tbsp. of Psyllium Husk Powder
  • 1/2 cup Softened Grass-fed Butter, Organic Coconut Oil, or Free-Range Lard (or use a combination)
  • 1/4 tsp. Organic Garlic Granules or Powder
  • 1/4 tsp. Organic Cumin Powder
  • 1/2 tsp. Red Chili Powder
  • 2 cups of Hot Broth (vegetable, chicken, etc.) or Hot Water

How to Make Wraps - Raw Vegan Wraps


Put young coconut meat into a blender along with the water.  Blend until a thick pancake batter consistency.

If you need to thin batter, add in a little more water.

Spread the batter on a lined dehydrator tray.  Dehydrate for about 8 hours (depends on how thick you spread your batter) at 105 degrees F.


  • Meat from 1 Young Organic Coconut (or use frozen young coconut meat - defrosted)
  • 2 Tbsp. of Spring Water

Flip your raw wrap at the 6 hour mark (and remove teflex or parchment paper) for even dehydrating.

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