These wraps are very versatile, they can be eaten warm or cold as wraps, they are strong enough to take for lunches or picnics they can be used as a canalloni substitute for pasta type bakes or shredded to make fettuccini and covered with a sauce and they keep for several days in the refrigerator.Ingredients for the wraps.

2 egg yolks

6 egg whites.

2 tablespoons of coconut flour.

1 tightly packed cup of spinach.

2 tablespoons of ground flax seeds, grind in a coffee grinder.

50ml of coconut cream

50ml water

1 teaspoon cream of tarter.

1/2 teaspoon of salt.

Put all the ingredients into a food processor and blitz until blended and smooth.

To cook the wraps heat plenty of coconut oil in a frying pan and pour a ladle full of the mixture into the hot pan, carefully spread  it out, you want it to be about 2 to 3 ml thick. Cook until it has set then flip it over and cook on the other side for a minute or two. Keep the wraps warm in the oven while you cook the rest, this is enough for about 6 or 7 crepes.Ingredients for the green pesto sauce.

1/2 cup of cashews soaked for minimum of 3 hours or up to 12 hours.

3 tablespoons of good olive oil.

1 large bunch of parsley or coriander or a mixture of both as I am using.

1 small clove of garlic.

zest and juice of 1 lemon.

1/4 teaspoon of salt.

3 tablespoon water.Put all the ingredients into the food processor and blitz until smooth.Gather all the other ingredients you want to put in your wraps, you can use anything you have to hand but you want plenty of salad items and maybe some cheese or meat. I have some pulled pork, lots of salad, avocado, sauerkraut and some grated cheese. I like to put all of the fillings onto the table for people to make their own wraps.Pile all the ingredients you want onto the wrap and use the sauce as a glue to help hold it all together when you roll it up.These wraps are very low in carbs, about 2 grams per wrap. The carbs in the green pesto sauce for the whole recipe is about 42 gms.