I modified several recipes on the net to develop this recipe. It has undergone several metamorphoses over time. These are quite tasty, have no funny taste, and are remarkably like a flour tortilla in texture and flavor! Check out the Chicken Quesadillas I made with these: I’ve also made chicken and beef shawarma sandwiches with these. It makes a great dipping bread for hummus as well. You can actually pick them up and eat without them falling apart!
I have even used these as a substitute for Indian Naan Bread. :)
Naan variations, just add (as they cook) one of the items below
1) a sprinkle of ground cardamom or garam masala
2) a bit of toasted minced onion bits
3) chopped cilantro and nigella seeds
I have a non-stick grilling skillet with holes that is a perfect vessel to warm these over the back side of a charcoal fire while we’re doing steaks or kebabs, so they actually taste like tandoori naan! They get a little crisp that way, too!
Best of all for me, these tortillas/wraps have no flax or coconut flour taste! I just haven’t found a recipe yet that doesn’t seem to have those tastes and I just don’t want that taste in a wrap. These are quite thin, too! If you need them to be 100% gluten free, be sure you are using 100% gluten-free oats and omit the oat fiber. You can just increase the oat flour by 1T. to compensate for omitting the oat fiber. Please bear in mind, that this change will increase the carbs a bit, as you lost that fiber deduction when the oat fiber is removed from the equation. You should get eight 7″ pieces from this recipe.
After several experiments, I have found the easiest method of cooking these is to microwave them on a flat cake plate that I have that doesn’t have a stand (see pic below). I rinse and lightly re-oil the plate between each tortilla. Any flat, round plate or platter large enough to rotate in your microwave will work.
These also make great flour tortillas for grilled quesadillas or stuffed burritos! 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.
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Disclaimer: I receive no remuneration for this promotion nor for the inclusion of my recipes therein. I do so simply because they are WONDERFUL recipes you are going to want to incorporate in your menu rotations.
8 oz. cream cheese, softened
1/3 c. unsweetened, unflavored whey protein
3 T. oat flour (use 100% gluten-free oats if you are gluten-free)
2 T. flax meal
1 T. oat fiber (omit for gluten-free)
1/8 tsp. onion powder
1 tsp. baking powder (increase to 1½ tsp. for Indian Naan bread)
2 T. heavy cream
2 T. water (1 T. more if your batter is too thick to spread out to 7″ diameter)
In a medium bowl, beat the cream cheese with a wooden spoon until smooth. Add eggs and beat with immersion or electric hand mixer until smooth as possible. Add remaining ingredients and beat well. The mixture will be about like pancake batter. Lightly oil your flat plate. Using a 1/4 c. measuring cup, scoop the batter onto the paper, spreading with a rubber spatula to about 7″ diameter. My cake plate has concentric decorations that make this much easier. Microwave on HI for 70 seconds or until dry to the touch int he center. Remove and gently fun a thin metal spatula under the edges to loosen. Lift off plate with your hands and place on paper towels. Tip: next time you buy in-store handmade tortillas that have plastic separators, don’t throw them away! I save them as they are wonderful for such uses. Make the remaining tortillas (you should get 8 total) in a similar manner, rinsing batter residue off plate and re-oiling it between each baking. Use a paper towel or plastic sheet between them as you stack them to finish cooling. This will prevent them from sticking together.
Optional, you can slightly brown these a bit on both sides (as in my picture) in a dry non-stick skillet over medium-high heat. I prefer them browned myself. This step enhances both appearance, flavor and handle-ability, but is not absolutely necessary if you’re in a hurry to eat. :)
NUTRITIONAL INFO: Makes eight 7″ wraps or tortillas, each contains:
14.5 g fat
4.55 g carbs, 1.39 g fiber, 3.16 NET CARBS
8.41 g protein
120 mg sodium
177 mg potassium
23% RDA Vitamin A, 17% B12, 13% iron, 23% phosphorous, 16% riboflavin, 16% selenium