Preparation Time: 5 minutes
Cooking Time: 30 minutes
Servings: 8

1/2 cup coconut flour
4 large eggs
1 1/2 cup coconut milk
800g lean ground beef mince
4 medium sized eggplants, chopped
2 tsp. turmeric
2 tsp. paprika
2 tsp. cumin, powdered
1 tbsp. ginger, minced
1 tbsp. garlic, minced
1 tbsp. coconut oil


  1. Prepare the tortillas. In a bowl whisk together the 4 large eggs, the coconut flour and milk along with a pinch of salt to make the batter.
  2. Let it rest for a minute as it thickens. Ensure that your batter is runny enough to be evenly spread so as to make thinner tortillas.
  3. Spread on a skillet and cook for 2 minutes at the most. Flip to the other side and cook until it is slightly browned.
  4. The batter should yield around 8 tortillas.
  5. Preheat your oven to 375F.
  6. On a pan over a medium flame, add the ground beef and cook for 5 minutes or so until it isn’t pink anymore.
  7. Transfer to a bowl and set aside.
  8. On the same pan, heat the coconut oil and add the ginger and garlic.
  9. Fry on a medium flame for a minute.
  10. Add the eggplant along with the cumin, turmeric, salt and paprika. Stir until eggplant is well coated for about 2 minutes.
  11. Transfer the contents to a baking tray and bake for 15 minutes or until well done.
  12. Assemble the wraps. On a tortilla, divide the beef and eggplant evenly. Serve hot!

Calorie count- 4040
Protein- 268g
Carbs- 180g
Fat- 250g