If you’re like me, you love a good tortilla wrap! The problem is they tend not to be low-carb or keto friendly. Even those wraps that are marketed to have a low net-carb count still have high sodium content. Needless to say, it can be tough to find a tortilla wrap that’s macro friendly.
These wraps solve that dilemma! Not only are they low in carbs and sodium, they are full of flavor. I was worried about the coconut flour giving off an overbearing taste, but you’re able to season the wraps to your liking, and the additional flavors do a great job to mask any strong coconut or egg taste.
Combine mixture with liquid egg whites and stir until all clumps are dissolved. This will produce a thick paste mixture.
Add water to the mixture and stir. The consistency should be less thick and more soup-like.
Add seasons of choice.
Pour a small amount of batter into a pre-heated pan while turning the handle to ensure it is evenly distributed in a thin layer across the bottom of the pan making a full circle.
Cook on med-high heat in with oil, spray or butter of choice for 2-3 minutes. Once tortilla starts to bubble and crips on the outer edges, carefully flip and cook for an additional 1-2 minutes.
These tortillas can be eaten right away, but taste best after cooling and sitting at room temperature. These can be stored in a zip lock back and refrigerated for 3-5 days.
Recipe yields 13-15 tortillas.
25 Calories / 1g net carb / 3g protein / 0g fat / 46mg sodium