Chili Spiced "Tortilla" Wraps
1.43
Net Carbs
4.53
Protein
4.25
Fat
2.50
Fiber
73.65
Calories
Cooking tip: Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
Ingredients:
- 1/8 teaspoon Salt
- 3 tablespoons Organic High Fiber Coconut Flour
- 3/4 teaspoon Chili Powder
- 1/2 cup Coconut Milk Unsweetened
- 1 tablespoon Organic 100% Whole Ground Golden Flaxseed Meal
- 2 whites Egg White
- 1 each Egg
- 1/2 teaspoon Xylitol
- 1 teaspoon Olive Oil
Directions:
- Combine coconut flour, chili powder, flax meal, and salt in a small bowl. Set aside.
- Whisk the egg whites, whole egg, coconut milk, and sugar substitute. Add the flour mixture, mix to combine, then allow to sit for 5 minutes.
- Preheat an electric griddle to 350°F. Lightly brush the skillet with oil. Measure ¼ cup of batter onto the griddle, spreading out into a 5-inch tortilla shape, no more than 1/4 –inch thick. Cook for at least 7 minutes on the first side, until it can be flipped with a spatula without falling apart. Flip and cook for another 3 minutes, or until cooked through and beginning to brown on the edges. Repeat, brushing with oil between batches, until 4 tortilla wraps are made.
- Place cooked tortillas on a paper towel with a paper towel between each. Eat while warm, or refrigerate for up to a week in an airtight container with paper towels between. Warm in a dry skillet over medium high for 30 seconds per side before serving. Alternatively, freeze for up to 3 months. One tortilla is one serving.
No electric griddle? These can be made on the stove top. Heat a large non-stick skillet with 1 teaspoon of oil over medium-high heat. Reduce heat to medium, and using a 1/4 cup measure, pour batter into pan and spread out into a 5-inch tortilla shape. Allow to cook for 3-5 minutes, until golden brown underneath and fully set on the top. Flip over and cook 1-3 additional minutes. Repeat for remaining 3 tortillas.
