Grain-Free Enchilada/Fajita Wraps



I have attempted these grain-free wraps 4 times, and my hubby has had a similar dinner for over a week now…the joys of failure! Although, we did get celebrate Cinco de Mayo with fantastic flavour. 😉

I needed to make a fajita/enchilada wrap a little easier to work with than just using cauliflower and egg. Although that combination works wonderfully and we really enjoy that combo, and so does my little girl. Huge bonus eating grain-free wraps made from protein and veggies – win, win in my book! They just didn’t hold up quite good enough to fill and lay sauce over for my enchiladas, so I added some coconut flour and sprouted, ground chia and that did the trick. These wraps are still a little more fragile than glutinous wraps, but work nicely with a sauce and you can get them thin enough to roll and fill after they’ve cooled.



Mexican cuisine has sky rocketed over the past 5 years, and is really one of my favourites! I would love to incorporate a few more recipes in my blog that are Mexican inspired. If you are wanting to make my enchiladas with these wraps check them out here. You can also make my decadent homemade enchilada sauce here.

I urge you when trying these to try and get them a little thinner than I have in these photos. I will put up new photos of ones I’ve made a little larger and thinner and they hold up great!





Grain-Free Enchilada/Fajita Warps
Yields 4
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
  1. 1 whole medium cauliflower or 2 1/4 cup packed 'riced' cauliflower
  2. 3 eggs
  3. 1 tbsp. coconut flour
  4. 1 heaping tbsp. ground sprouted chia
  5. 1 tsp. onion powder
  6. 1 tsp. unrefined sea salt
  1. wash and cut off the florets from the cauliflower stems. Place the florets into a food processer and process till it is very fine and 'rice' looking.
  2. Heat a sauce pan on medium and add in a little coconut oil, butter or ghee. Spoon out 2 cups of packed cauliflower plus 1/4 cup packed cauliflower and add to sauce pan. Sprinkle with sea salt and sauté till soft, stirring occasionally (about 10 minutes)
  3. Heat oven to 375 degrees F. and line two baking sheets with parchment paper
  4. Spoon the cauliflower out onto a plate to let cool (2 minutes)
  5. While cauliflower cools, crack the 3 eggs into a bowl and whisk in flour, chia and onion powder till smooth and lit sit.
  6. Spoon the cauliflower into a milk bag and squeeze all the excess water out over the sink.This is a crucial step and the wraps wont hold nearly as well without doing this. This will take about 3 minutes.
  7. Dump squeezed cauliflower out into the egg mixture and whisk till combined and a batter forms.
  8. Spoon out equal mounds of batter onto the baking sheets and using the back of a spoon form into round even, thin circles.
  9. Place in the oven for 10 minutes.
  10. Pull them out and flip them over with a spatula and place them back in the oven for 3 more minutes.
  11. If you want them browned, heat a skillet up on medium/low with some ghee/coconut oil or butter and lightly fry each wrap a couple seconds on each side.
  12. Allow to cool fully on a wire wrack and gently use them for what you need.
  1. You can go ahead and use just the 'riced' cauliflower and eggs, it will make a nice fajita. I found using a little flour with some binding agents (chia or flax) helped make it easier to hold up with sauce and being rolled.
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