Beet Wraps

Beets, coconut flour, and nothing fake—colorful, nourishing, and grain-free

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Author: Whole Shenanigans

Prep: 20

Cook: 10

Total: 30

Servings: wraps

Ingredients

Preheat your oven to 400°F (200°C). Wash and wrap the beet in parchment paper or foil, then roast for 60 minutes or until fork-tender. Let it cool slightly, then peel.
In a blender or food processor, combine the roasted beet, warm water, and olive oil. Blend until smooth.
In a mixing bowl, pour in the beet mixture and add the coconut flour, psyllium husk powder, and salt. Stir and use your hands until a ball of dough forms.
If the dough feels too dry, add a splash of water. If it’s too sticky, sprinkle in a bit more coconut flour. The dough should be soft, pliable, and easy to shape.
Let the dough rest for 10 minutes. This allows the psyllium to absorb the moisture and fully bind the dough.
Divide the dough into equal portions and roll each into a ball. Place a ball between two sheets of parchment paper, then press down with a flat glass dish and gently shimmy in a circular motion to spread the dough into a thin, even circle.
Heat a skillet over medium heat and lightly grease with oil. Gently peel each wrap off the parchment paper, and cook for about 30–45 seconds per side, just until set and lightly golden. Don’t overcook, or they will dry out—they should stay soft and flexible.
Place in a towel to keep warm and pliable until ready to eat.

Nutrition values are approximate and may vary.

Keyword: beet tortillas, beet wraps

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