Paleo Summer Wraps with Tahini

2 tablespoons coconut flour
2 tablespoons flax meal
2 teaspoons tapioca starch
1/2 teaspoon baking powder
1/2 teaspoon salt

4 egg whites
1/2 cup water

1 tablespoon flax seeds
1 tablespoon sunflower seeds
1 tablespoon sesame seeds

coconut oil (liquefied) or olive oil

Tahini Sauce
2 tablespoons tahini (sesame paste)
3 tablespoons boiling water
salt to taste


1 ripe avocado, mashed
2 Lebanese cucumber, finely chopped
1 cup mixed green leaves, roughly chopped
1/4 cup almonds, finely chopped

Yields 4
In a bowl, combine coconut flour, flax meal, tapioca starch, salt and baking powder. Mix well.
Add egg whites and water and stir vigorously until well combined and without any lumps. The consistency should be runny. Stir in flax seeds, sunflower seeds and sesame seeds.
Heat a medium-sized frying pan over medium-low heat, and brush it with some oil. Pour or ladle about 1/4 cup of the batter into the pan. Swirl it around to spread the batter into a thin round layer. Cook until firm and lightly browned on the bottom side. Then flip and cook the other side until lightly browned. Transfer wrap to a plate.Brush pan with some more oil before cooking each wrap. Repeat until remaining batter is used up.

Tahini Sauce
Place the tahini sauce into a small bowl. Season with some salt. Then pour boiling water over it and stir vigorously until well combined and smooth. It should get the consistency of a typical dressing sauce, not too runny.

Filling the Wraps
Place a wrap in front of you. Spread a generous layer of mashed avocado over three quarters of the wrap, leaving the part furthest from you clean. Sprinkle the finely chopped cucumbers and some mixed leaves over the avocado layer. Drizzle about one tablespoon of the tahini sauce over it and sprinkle with chopped nuts. Tightly roll up the wrap starting on the side closest to you. Then cut in halves. Repeat with remaining wraps and fillings. Serve immediately.

© Anja's Food 4 Thought. Recipe from