Low Carb Wraps
 

These are AWESOME!!!

Now That's a (Low Carb) Wrap!


INGREDIENTS

1/2 cup coconut flour
1/4 cup oil
1/2 tsp sea salt
1/2 tsp baking powder
2 tbsp psyllium husk powder
1 cup hot water

DIRECTIONS

Combine ingredients in a bowl. Stir well until you have a nice dough.
Form into 4 balls. Flatten with rolling pin between 2 sheets of parchment. You can roll this dough out quite thin. I made my wraps about 9 inches in diameter.
Cook on an ungreased, non-stick skillet on medium-low heat for a minute or two. Until it starts to bubble. Flip over for another minute or two.
Store in paper bag.

Makes 4 wraps

Serving Size: makes 4 wraps
Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 176.6

Total Fat: 14.8 g
Cholesterol: 0.0 mg
Sodium: 274.5 mg
Total Carbs: 16.8 g
Dietary Fiber: 9.9 g
Protein: 0.0 g

Can you freeze these? Also where do you find psyllium husk powder? Is it the same stuff that is in the fiber pills that I have taken?

I haven't tried freezing. And yes. Same stuff. But you can buy it as a loose powder.

thanks so much. I will be sure to give them a test and see. I miss tacos!

Do you think this would work with flax in place of the psyllium? I know psyllium us a thickening agent, but flax would add the bulk if that is the psyllium purpose

I had the same thought about substituting flax meal.

I just tried a variation on this recipe. :thup: It's very good. I have to make some tweaks, though.

- The dough was impossible to handle if I rolled it out as thin as you'd expect a real tortilla. It stuck to the parchment and it ripped when I tried to flip it. I might try oiling the paper next time, as well as making sure my pan is really hot and well-oiled.
- I might try just leaving them on the paper and baking them. This would be easiest with the half-recipe Fitartist posted. I'd just use a couple of cookie sheets.
- I only had about 3/4 cup of coconut flour left, so I sort of eye-balled down the ingredients. Next time, I'll measure more carefully. That could have made a difference.
- They had a bit of a funky flavour, but I'm 99% sure that's from my pan. :o It sort of tasted like bad bacon grease.

Overall, they were a bit of a fuss to make, but worth it. I haven't had anything resembling a tortilla in ages. I'll definitely be making these regularly. I made quesadillas out of them last night. Fantastic.

I would not sub flax. I'm pretty sure the psyllium is what gives it its bendy texture. I tried another wrap recipe a long time ago with flax and it was kind of a bomb. Not only did it not taste right (you don't really want 'nutty' in a tortilla) but they fell apart. I had to eat whatever I made with a knife and fork.

I will also try this pita version. It's basically the same, except less psyllium and apparently, if you skip the oil, it holds together better.