This is a recipe I found on Active Low-Carber forums, created by a member named LCstudent. I made two minor changes to his recipe. I doubled the recipe, as I don’t want to go to the trouble for just two wraps! Also the original recipe calls for 1/4 tsp. honey or molasses and I substituted that amount of granular Splenda. I used these today for Chicken Quesadillas and plan to try a grilled cheese with these next! I also plan on experimenting with this recipe for dessert crepes as well. I can see cherries jubilee or a strawberry filling in these in my near future 🙂 These are very fragile, so I found it tricky to pick up and eat in my hands. So I ate the quesadilla on a plate and used a fork. I’m going to play around with this recipe and see if I can get it to be a bit less fragile so it can live up to its name, a true sandwich WRAP!
This is what they looked like after cooking.
Note the lower left one I tried to get off the pan too soon. It wrinkled up a bit. Let them cool a few minutes and then slide a metal spatula under each of the four quadrants and then they will come up just fine. If you have a no-stick sheet, I’d recommend using that (I don’t have one and keep meaning to get one). This recipe is not acceptable for Induction.
4 T. flax seed meal
2 T. sesame seed meal (or 2 T. more flax meal if on Induction)
4 T. almond flour
2 T. oat flour (or 2 T. more almond meal)
1 tsp. protein powder
1 tsp. xanthan gum, guar gum (or psyllium powder)
¼ tsp. sea salt
½ tsp. baking powder
½ tsp. olive oil
1 tsp. vinegar
2 T. cream
½ tsp. granular Splenda
1/2 c. water
OPTIONAL: Herbs & spices of your choosing (I used none)
DIRECTIONS: Preheat oven to 375º. Line a 13×15 sheet pan with parchment or grease a sheet pan well. A non-stick pan will work if you have one. Mix dry ingredients in small bowl. Add in wet ingredients one at a time and whisk after each addition. Using a spoon, scoop the batter onto the baking sheet in four equal piles. Wearing a plastic glove or putting your hand into a sandwich baggie, carefully pat the dough down to 1/8″ thickness, trying to get it as even and smooth as possible, to avoid “hills and gullies” that will brown unevenly. 🙂 I found frequent moistening the plastic glove with water helped a lot with this step. Be patient as this takes a while. I shaped mine rectangular as you can see; you may prefer round. Bake at 375º for 10 minutes (time will vary with ovens. You don’t want to over bake or they’ll get brittle.
NUTRITIONAL INFO: Makes 4 wraps, each containing:
12.4 g fat
8.4 g carbs, 4.2 g fiber, 4.2 NET CARBS
57 mg. sodium
7.3 g protein