I modified the Sherrielee Tortilla Wrap recipe on Linda Genaw’s website to come up with this recipe. It has undergone some minor changes today, June 3, 2013 as well that have improved it quite a bit. 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 today with these: http://buttoni.wordpress.com/2013/06/03/chicken-quesadillas/ These will make roasted chicken shawarma sandwiches that you can actually pick it up and eat without a fork! And no flax taste either! Thin enough, too! You will get eight 7″ pieces from this recipe.
After several experiments, I have found the easiest method of cooking these is on a flat cake plate that I have that doesn’t have a stand. I rinse and lightly re-oil the plate between each wrap/tortilla. Any flat, round plate or platter large enough to rotate in your microwave will work.
In my non-wheat world, these make a pretty decent substitute for Indian Naan Bread. Some variations I’ve tried there: a sprinkle of ground cardamom or garam masala, a bit of toasted onion bits, some cottage cheese, chopped cilantro and nigella seeds! 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!
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.
8 oz. cream cheese, softened
1/3 c. unsweetened, unflavored whey protein
3 T. rolled oats, ground fine in blender or food processor
2 T. flax meal
1 T. oat fiber
1/8 tsp. onion powder
1 tsp. baking powder
2 T. heavy cream
2 T. water (1 T. more if your batter is too thick to spread thin)
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