Almond Flour Wraps (Gluten-free)

🧂 Ingredients

• 1 cup almond flour
• 1 cup tapioca flour
• 1 teaspoon salt
• 1 cup whole milk
• 2 tablespoons unsalted butter, melted
• Vegetable spray, for greasing the skillet

Instructions

• 1 Tip the flours and salt into a medium bowl, and whisk to combine. Then whisk in
  the milk and melted butter.
• 2 Lightly spray a non-stick skillet with the vegetable spray. Set the skillet of
  medium heat. When the skillet is hot, ladle slightly-less than 1/2 cup batter
  onto the skillet, swirling the pan to create a disk that is approximately 7
  inches in diameter. Cook until the underside browns -- 30-45 seconds. Flip to
  lightly brown the underside (10-15 seconds.) Subsequent wraps may not require
  additional greasing with vegetable spray. Transfer wraps to a wire rack to cool.
• 3 If you are not using the wraps right away, let them cool completely. Then in a
  zip-lock-type bag, and refrigerate for up to 24 hours. Reheat wraps in a
  moderately hot skillet -- 5-10 seconds per side.

Nutrition Info