These wraps taste great, the punch from the Dijon mustard goes so well with the avocado and shrimp. And the flatbreads actually taste better than the ones you can buy.
1 dl almond flour
4 tablespoons husk fiber
1 teaspoon baking powder
1 tablespoon coconut flour
1,5 dl milk
1 teaspoon salt
Mix all the dry ingredients together in a bowl. Warm the milk to a boil and whisk the eggs. Then quickly mix in the eggs and the hot milk until the dough is smooth.
Divide the dough in six pieces. Sprinkle some coconut flour on the kitchen counter and roll out to approximately 18 cm in diameter with a rolling pin. Use baking paper between the dough and the rolling pin since the dough is so sticky.
Warm a frying pan to medium-high heat, and use a spatula or knife to transfer the flatbreads to the pan one at the time. They don’t need much time so pay attention.
100 g cream cheese natural
6 teaspoons Dijon mustard
300 g shrimps
6 salad leafs
Spread cream cheese on half the flat bread, this will work as glue when you are rolling it later. Then divide the rest of the ingredients to the six flatbreads and roll them up. Eat them like this, or cut them into pieces and serve as a small tapas.