I modified the Sherrielee Tortilla Wrap recipe on Linda Genaw’s website to come up with this recipe. It’s quite tasty and is less delicate than my gluten-free wrap recipe. Today, I made a roasted chicken shawarma sandwich with one of these for lunch and it was delicious! And I could actually pick it up and eat it without a fork and plate! And no flax taste either! and not too thick! I indeed got nine 8″ thin wraps.
After several experiments, I have found the easiest method of cooking these is to use a non-sided flat cake plate I have. I lightly oil the plate between each one I make. Here’s a pic of the cake plate I use, but any platter large enough to rotate in your microwave will do :
These make an excellent substitute for Indian Naan Bread. Add a spsrinkle of ground cardamom or garam masala for a change of pace. Add a bit of toasted onion bits and you’ve got Onion Naan. Some cottage cheese, chopped cilantro and nigella seeds and you’ve got Cheese Naan! I own a grilling skillet with holes in it that is non-stick and I plan on trying to smoke these over a charcoal fire one of these days, too. That way they’d taste even more like tandoori baked naan! Due to the oat flour, these are not acceptable until the grains rung of Atkins Phase 2 OWL. They are not suitable for Paleo-Primal followers.
8 oz. cream cheese, softened
1/3 c. unsweetened, unflavored whey protein
3 T. oat flour (I grind rolled oats in my food processor very fine)
3 T. flax meal
1/8 tsp. onion powder
1 tsp. baking powder
1/4 c. heavy cream, if making wraps (reduce to 2 T. if making Naan bread)
In a medium bowl, beat the cream cheese with a wooden spoon until smooth. Add eggs and beat until smooth again. Add remaining ingredients and beat well. Of course, you can use an electric hand mixer if you prefer. The mixture will be thin like pancake batter. Lightly oil your flat plate. Using a 1/4 c. measuring cup, scoop the batter onto the paper, tilting plate to allow batter to roll out to 8-9″. Microwave on HI for 70 seconds. Remove and cool slightly. Gently lift off plate with thin metal spatula and place on paper towel. Make the next remaining slices of naan in a similar manner, oiling the plate between each. Use a paper towel between them as you stack them to cool also so they won’t stick together.
I then like to slightly brown these a bit on both sides (as in my picture) in a dry non-stick skillet over medium-high heat, particularly if you plan to use as Naan bread rather than as a sandwich wrap. This step enhances both appearance and flavor but is not absolutely necessary if you’re in a hurry to eat.
NUTRITIONAL INFO: Makes 9 8-9″ pieces, each containing:
12.5 g fat
3.0 g carbs
.75 g fiber
2.75 NET CARBS
8.8 g protein
132 mg sodium