Grain-free Tortilla/Wrap (makes one 8-inch tortilla)
Ingredients:
1/4 cup egg whites or Egg Beaters
2 tablespoons blanched almond flour
2 teaspoons ground golden flax
1 teaspoon finely grated Parmesan
Dash of sea salt
Dash of ground chipotle chile or seasoning of choice, optional
Directions:
Whisk all ingredients together in a small bowl to form a smooth, thin batter. Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Serve and fill with your favorite fixings.
*Note: To make 4 tortillas, use the following amounts: 1 cup egg whites/egg substitute, 1/2 cup blanched almond flour, 2 tablespoons plus 2 teaspoon of ground golden flax, 4 teaspoons finely grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon seasoning (or to taste). Pour approximately 1/4 cup of batter in hot skillet to make each tortilla.
It's just so great to eat this way, I mean here you have a delicious burrito chock full of delicious ingredients that fuels your body without causing any damage at all. If I were to have a traditional bagel I would be hungry in an hour. This is so much better, you really feel like there's just no comparison. Keep up the great work, I look forward to your holiday creations this year. Thanks so much. Maria
ReplyDeleteHi Maria! So glad you enjoy this way of eating, too! It is pretty amazing being able to eat this way, isn't it! :-)
ReplyDeleteI just wanted to say thank you for sharing this recipe. This is my favorite GF tortilla,(I've made several different kinds)and now I make these all the time.
ReplyDeleteYou might enjoy reading this.. http://myscienceacademy.org/2012/08/19/world-renown-heart-surgeon-speaks-out-on-what-really-causes-heart-disease/
ReplyDeleteand feel smug about how healthy your vessels must be!
Melinda
Hi Melinda -- I just read the link you sent. Wow...amazing! Thanks for sharing it. :-)
ReplyDeleteHi Lesley -- Thanks so much. I have made several other kinds before, too and they were always a pain to make. I'm glad you are enjoying this one! :-)
ReplyDeleteHi, do you have any advice on making these ahead of time and storing them? How about reheating them? Thanks!
ReplyDeleteHi Aubree! I have not tried freezing them yet...but think they would freeze well (separated with plastic wrap or parchment...maybe even wax paper). They should be refrigerated though. I have made them in advance and kept them in the fridge for 1 week when we were on vacation and they worked beautifully. To reheat I microwaved some for a very short time (20 seconds) and I also reheated a couple sticking them in a dry non-stick skillet and heating up a minute or 2. Hope that helps! :-)
ReplyDeleteI've been meaning to try these for weeks...kept putting it off since I've tried so many wrap recipes that didn't work over the years. OMG These work great! They hold up, don't get soggy or fall apart and taste terrific! What more could I ask for in a wrap? Nothing! I'm going to make a bunch to put in the freezer! Thanks for creating these.
ReplyDeleteHave you tried making these without the Parmesan? I am also dairy free and am trying to find a way to eat my beloved Mexican food!
ReplyDeleteHi Dena,
ReplyDeleteSince it is such a small amount (added more for flavor), just swap it out for an extra teaspoon or 2 of almond flour. That should work just fine. :-)
This was so good wrapped around my hot dogs today. I left out the parm and it was just fine. I jotted this one down as my go to wrap. Thanks for sharing!
ReplyDelete