Today I have the pleasure of sharing another recipe from my talented friend Iris Higgins—Paleo Zucchini Coconut 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 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 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 Waffle Wraps Recipe
Originally published August 14, 2016; updated April 5, 2020.