Grainfree wrap:recipe copied verbatim (I am a home chef and enjoy grainfree cooking/baking)

Makes 1 serving

3 tablespoons ground flaxseeds
(can be purchased pre-ground)

1/4 teaspoon baking powder

1/4 teaspoon onion powder

1/4 teaspoon paprika

Pinch of fine sea salt or celery salt

1 tablespoon coconut oil, melted, plus
more for greasing the pan

1 tablespoon water

1 tablespoon egg

Mix together the ground flaxseeds, baking powder, onion powder, paprika and salt in a small bowl.

Stir in the 1 tablespoon coconut oil.

Beat in the egg and 1 tablespoon water until blended.

Grease a microwave-safe glass pie pan with coconut oil.

Pour in the batter and spread evenly over the bottom.

Microwave on high for 2 to 3 minutes, until cooked.

Let cool about 5 minutes.

To remove, lift up an edge with a spatula.

If it sticks, use a pancake turner to gently loosen from the pan.

Flip the wrap over and top with desired ingredients.

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