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Coconut flour wraps with chicken, peanuts and rainbow filling

Is there anything you can’t do with coconuts? These coconut flour wraps with chicken and peanut sauce make a healthy low-carb option for lunches.

SERVES 4 // COOKING TIME 1 hour 15 min

For the coconut flour wraps
½ cup coconut flour, sifted
2 tbsp psyllium husk
Pinch salt
¾ cup water
¼ cup milk
1 tbsp vegetable oil
¼ tsp bicarbonate of soda
For the peanut sauce
¼ cup peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
To assemble
3 chicken breasts, grilled and shredded
2 carrots, grated
1 red pepper, sliced
1 yellow pepper, sliced
1 cup shredded cabbage
1 avocado, sliced
¼ cup peanuts, chopped

For the coconut flour wraps
1. Preheat oven to 160°C. Line 2 baking sheets.
2. Mix the coconut flour, psyllium husk and salt together. Add the water, milk, oil, bicarb and mix.
3. Begin kneading until a soft dough forms. Set aside to rest for 15 minutes.
4. Divide into four. Roll each piece into a thin circle.
5. Arrange on the prepared trays and bake for 15–20 minutes, flipping halfway.
For the peanut sauce
1. Whisk all the ingredients together.
To assemble
1. Spread a thin layer of peanut sauce on to each wrap and fill with chicken, veggies and nuts.

Recipe: Nicola Naudé
Styling: Kate Turner
Photography: Samantha Pinto //

Make these maca wraps with coriander chicken and chilli pineapple from scratch for another delicious option with an island twist.

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