Chili Spiced Tortilla Wraps Recipe

Glucides nets Atkins™
Style:American
Cook Time:15 Minutes
Phase:Phase 1
Difficulty:Difficult
INGREDIENTS
- 3TbspOrganic High Fiber Coconut Flour
- 0 3/4tspChili Powder
- 1tbspOrganic 100% Whole Ground Golden Flaxseed Meal
- 0 1/8tspSalt
- 0 1/2cupCoconut Milk Unsweetened
- 2whiteEgg White
- 1eachEgg
- 0 1/2tspXylitol
- 11tspOlive Oil
DIRECTIONS
- Combine coconut flour, chili powder, flax meal, and salt in a small bowl. Set aside.
- Whisk the egg whites, whole egg, coconut milk, and sugar substitute. Add the flour mixture, mix to combine, then allow to sit for 5 minutes.
- Preheat an electric griddle to 350°F. Lightly brush the skillet with oil. Measure ¼ cup of batter onto the griddle, spreading out into a 5-inch tortilla shape, no more than 1/4 –inch thick. Cook for at least 7 minutes on the first side, until it can be flipped with a spatula without falling apart. Flip and cook for another 3 minutes, or until cooked through and beginning to brown on the edges. Repeat, brushing with oil between batches, until 4 tortilla wraps are made.
- Place cooked tortillas on a paper towel with a paper towel between each. Eat while warm, or refrigerate for up to a week in an airtight container with paper towels between. Warm in a dry skillet over medium high for 30 seconds per side before serving. Alternatively, freeze for up to 3 months. One tortilla is one serving.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.