Please pardon our bugs...this site is still under construction (#171005)
Salmon and Avocado Keto Wraps
small
Ingredients
  1. servings
  2. 3 medium Egg
  3. 1/4 cups Coconut Flour
  4. 1/2 cups Sour Cream
  5. 1 tbsp Olive Oil, Extra-Virgin
  6. 1 tsp Sea Salt
  7. 1 tbsp Coconut Oil
  8. servings
  9. 1 medium Avocado
  10. 1 tbsp Olive Oil, Extra-Virgin
  11. 1/2 cups Sour Cream
  12. 1 tbsp Chives fiely chopped
  13. 1 tbsp Lemon Juice
  14. 1/4 tsp Sea Salt
  15. servings
  16. 4 oz Salmon gravlax
  17. 4 oz Crab Meat, Lump
  18. servings
  19. 1 tbsp Chives
  20. 1 tbsp Lemon Zest
Steps
  1. 1 Wraps
  2. 2 in a blender mix all ingredients until a very smooth batter is formed.
  3. 3 In a 9" nonstick pan, on medium/high heat add a teaspoon of coconut oil.
  4. 4 Once pan is warm add ½ cup of batter and move around to coat bottom of pan.
  5. 5 Cook wrap until golden on the bottom, for about a minute.
  6. 6 Flip the wrap with the aid of a lid, inverting it on it, then sliding back on the pan.
  7. 7 Make 4 wraps, layer with paper towels in between and refrigerate.
  8. 8 Creamy avocado spread
  9. 9 Put all ingredients in the blender and blend until a smooth cream is formed.
  10. 10 Remove from blender and set aside.
  11. 11 To assemble wraps:
  12. 12 Place the wrap shell on a piece of plastic wrap.
  13. 13 Spread about 2 tablespoons of Avocado Cream on each wrap, then distribute salmon and crab on top.
  14. 14 Now roll into a tight roll, with the aid of the plastic.
  15. 15 Cut in to 4 pieces.
  16. 16 Serve on a bed of mixed baby greens, garnishing with chives and lemon rind strips.