Paleo Super Low-Carb Tortillas Recipe!

Super Low-Carb Tortillas

Burrito WrapYes it’s possible to still have crepes, burritos,sandwich wraps, enchiladas, etc. on paleo! These are simple to make and actually hold up to the fold test! I already had a burrito with one of these as well as a delicious breakfast wrap..So let’s get to the recipe!

Adapted from: http://j3nn.net/blog/2012/05/04/gluten-free-grain-free-flatbread/
Ingredients:
1/3 cup (48g) tapioca starch
1/4 cup (1 oz) coconut flour
1 cup egg whites (approx. 12 egg whites)
2 TBSP paleo butter, melted, or cooking fat of choice, I used olive oil (set aside for cooking)
2 TBSP apple cider vinegar
1 teaspoon gluten-free Hain sodium-free baking powder (I just used regular)
1 TBSP coconut nectar or agave nectar or honey or raw sugar or sweetener of choice (I used 2 drops stevia)
1/2 cup water
1/2 teaspoon pink Himalayan salt or to taste
1/2 teaspoon onion powder  (you can always sub  with whatever spices you’d like)
1/2 teaspoon garlic powder
1 TBSP ground caraway seed or ground flaxseed meal, optional **(This also adds elasticity to the wraps as well so what I did instead, although not quite paleo, I added about 1/4 tsp of xanthan gum which made them really flexible!)**
Frying pan, nonstick preferably
Spatula
Mixing spoon and ladle
Pastry brush

Directions:

1. Add all dry ingredients to blender; blend on high speed for 20-30 seconds to sift and combine dry ingredients thoroughly.

2. Dump dry ingredients into large mixing bowl; add in all other ingredients except for the shortening/oil, that will be used for coating the frying pan. Mix all ingredients together until thin batter forms and all dry ingredients are incorporated.

3. Preheat frying pan on low heat. In a small bowl, melt your shortening or coconut oil or fat of choice in the microwave if solid. Dip your pastry brush in the liquid fat and brush a thin coating all over your frying pan, coat it thoroughly, and don’t skip around the edges. The oil will go very far when you spread it thinly.

4. Using a ladle or spoon, pour about 1/4 cup of the batter into the greased frying pan and swirl it around to spread it out in the pan until it’s the size you want. Try not to stretch it too thin or it might tear or cook unevenly.

5. Cook until lightly browned and firm on one side, gently flip over and cook other side until also lightly browned and firm.

6. After each flatbread, remove it from the pan onto a plate and brush with cooking fat before each ladle goes in. I don’t recommend cooking more than one at a time unless you use a large griddle.

7. Repeat until all batter is used.

Yields approx. 10 flatbreads, 80 calories each, 2.6g fat, 8.4g carbs(lower if you go by net carbs), 4.25g protein

Store in the fridge in a storage container. If you freeze them, I suggest separating each one with a piece of wax or parchment paper to avoid breaking. Should last in the fridge for 3-5 days. Warm or toast before eating.

**TIPS**: Keep temperature low and cook slow so you have time to shake the pan to spread the batter! If it cooks to fast you will end up with a thick blob in the centre of your pan, it needs time to spread. Don’t skimp on the oil or the wraps will be more fragile and hard to flip(I ended up not using all the oil still). They become more pliable after sitting so don’t worry too much if the develop small crackles while cooking.

Goodluck! Never give up your favourite foods, if there’s a will, there’s a way 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s