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1 Minute Read

15-Minute Flourless Wraps

Makes 6 wraps


  • 3 heaping cups baby arugula
  • 3 ounces chives
  • 4 large pasture-raised eggs
  • 1 tablespoon psyllium husk
  • ½ teaspoon sea salt
  • Avocado oil spray


1. Place a non-stick skillet over medium heat.
2. Add arugula, chives, eggs, psyllium husk, and sea salt into a high-speed blender and blend until smooth.
3. ⁠Spray the skillet with avocado oil and heat, once hot add about ¼ cup of blended eggs onto the skillet and swivel the skillet to create a “crepe” like shape. Cook each side for 30 seconds and continue with the remaining batter for a total of 6 wraps. Add more oil to the skillet if needed.
4. ⁠When ready to serve, add any desired toppings. Enjoy immediately or store in the fridge for up to four days, reheating in a skillet for 15 seconds or so before serving.




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