Name: Paleo Zucchini Coconut Flour Waffle Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 cup sifted coconut flour; 2 teaspoons ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 6 large eggs, separated; 1/4 cup coconut oil, liquefied; 1/4 cup maple syrup or other liquid sweetener; 2 cups grated zucchini; coconut cream/whipped cream and diced fruit; cream cheese/cashew cream cheese and strawberries; diced sausage and sauteed veggies.

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Today I have the pleasure of sharing another recipe from my multi-talented friend Iris Higgins—Paleo Zucchini Coconut Flour Waffle Wraps. (Read more about Iris at the bottom of this post and grab the free ebook of her best recipes here.) I think wraps are terrific year-round and waffle wraps are even better!

Everybody loves waffles and they make a really wonderful “bready” option. I have personally used waffles in place of bread for some truly amazing sandwiches from time to time. One of my favorite waffles for sandwich “bread” is actually my version of another recipe that Iris created.

However, I love these Paleo Zucchini Coconut Flour Waffle Wraps even more than that recipe because they’re grain free and are a great way to use zucchini. Hey, we’re always looking for better ways to include veggies in our meals, right? Plus, even after refrigeration, these wraps are perfectly pliable and delicious.

You can fill these waffle wraps with savory or sweet options. Iris supplies some tasty filling suggestions in this recipe. Personally, I’m always happy to simply enjoy these wraps with my favorite traditional sandwich fillings, like shrimp salad, chicken salad, ham salad, tuna salad, ham and cheese, and the like.

By the way, Iris takes an extra step in this recipe—but it’s a very worthwhile one. She separates the eggs for this recipe. Separating the eggs and beating the egg whites before folding them into the batter always yields a far superior waffle. Make this recipe and you’ll see!

For many more excellent wrap and tortilla recipes, check out the Top 30 Best Gluten-Free Tortilla and Wrap Recipes from my Bountiful Bread Basket series.

Paleo Zucchini Coconut Flour Waffle Wraps Recipe

Yield: 8 waffles

Paleo Zucchini Coconut Flour Waffle Wraps

Simple and pliable, these gluten-free and paleo waffle wraps work great with savory or sweet fillings. They're also a great way to put zucchini to use.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1/2 cup sifted coconut flour
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
6 large eggs, separated
1/4 cup coconut oil, liquefied
1/4 cup maple syrup or other liquid sweetener
2 cups grated zucchini

Filling Suggestions:

coconut cream/whipped cream and diced fruit
cream cheese/cashew cream cheese and strawberries
diced sausage and sauteed veggies.

Instructions

In a large mixing bowl, whisk together the coconut flour, cinnamon, baking soda, and sea salt.
Stir the egg yolk into the dry ingredients, separating the egg whites for later. Stir the coconut oil, maple syrup, and zucchini into the dry ingredients as well.
With a hand mixer, whip the egg whites until stiff peaks form. Stir gently into the batter until completely mixed (no lumps).
Make waffles as directed with your waffle maker. The waffles will be soft and pliable. Fill however you like and roll up to eat. Can be refrigerated and eaten cold. They will remain pliable after being in the fridge.

Iris Higgins, MA, is a certified hypnotherapist with a passion for delicious gluten-free food. You can download 11 of her favorite gluten-free recipes (like her waffle and pancake guide that works with any gluten-free flour!) HERE. She also loves teaching women how to trust their intuition and create the life that’s just right for them. You can join in on her free challenges, meditations, and e-courses at IrisHiggins.com.

Originally published August 14, 2016; updated August 8, 2022.

Comments

[email protected] freeA-Z Blog says

August 15, 2016 at 9:15 am

Wow, is this a welcome recipe! . My grandchildren will love this, and I love that it is grain free!! Definitely the coconut cream and fresh fruit filling!! Thanks for sharing Shirley.

- Shirley Braden says
  
  August 16, 2016 at 10:09 pm
  
  Hi Judee–Yay!! I’m glad to hear it! I hope you and your whole family love this recipe with the coconut cream and fresh fruit filling. What a treat, right? Especially this time of year! 🙂
  
  Shirley
  
[email protected] A Dash of Cinnamon says

August 18, 2016 at 6:52 pm

Ha! I love that you made these waffles into wraps! Great use of coconut flour.

- Shirley Braden says
  
  August 25, 2016 at 7:23 am
  
  Hi AZ–Welcome to gfe! Well, Iris of Your Fairy Angel is the one that created this genius recipe, but I’m sure she will appreciate your kudos! 🙂 Btw, your Flourless Chocolate White Chocolate Macadamia Nut Protein Cookies look and sound wonderful!
  
  Shirley
  
  - [email protected] A Dash of Cinnamon says
    
    August 25, 2016 at 6:32 pm
    
    AH well be sure to thank her for me! Thanks for the comment on the cookies! They are super tasty and healthy enough to eat the whole batch in one sitting if you should choose to do so (Like ahem, I usually do lol)
    
Julia says

August 18, 2016 at 10:58 pm

I am amazed at how flexible these waffles are! I would like to try them!

- Shirley Braden says
  
  August 25, 2016 at 7:26 am
  
  Hi Julia–Good to see you here at gfe again! Yes, these waffles are fantastically flexible and wrap ready. 🙂 Love your latest recipe, Purple Power Plum Pancakes! I’m an alliteration gal 😉 and those sure do seem like a good way to start one’s day!
  
  Shirley
  
swathi says

August 21, 2016 at 1:32 pm

Paleo zucchini coconut waffles looks delicious, thanks for sharing with Hearth and soul blog hop. pinning and tweeting.

- Shirley Braden says
  
  August 25, 2016 at 7:26 am
  
  Hi Swathi–Yes, these are delicious and make a great base for both savory and sweet wraps. Thanks for all the sharing!
  
  Shirley

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