22 Mar GT’s Low-Carb Wraps
‘Everyone loves sandwiches–convenient and portable. Breads may not be deserving of the physique-wrecker reputation they have gained, but whether it is gluten intolerance or just simple over-consumption, eliminating bread goes a long way toward helping people manage their weight.
‘The Wrap to the rescue…have we noticed that wraps often contain more calories than 2 slices of bread? In all of its forms grains pack a significant calorie punch. As well, refined grains have low nutritive value. So what’s a bread lover to do?’ (for more read Graeme’s Big ideas in sandwich making: low carb wraps Blog Post)
Graeme Thomas (GT) has created an amazing scrumpdillyicious low-carb wrap. The beauty of his recipe: only 3 ingredients and any unused wraps can be stored in the fridge for several days.
GT’s low-carb wraps
- 1 cup egg white
- 1 1/2 TBSP ground flax seed
- 1 level TBSP coconut flour
*use a crepe pan (or something similar) for this recipe
- Heat pan on low-medium. Add a dab of coconut oil or cooking spray.
- Combine all ingredients in a mixing cup. Stir well to dissolve coconut flour.
- Pour a thin layer into the pan. Tilt the pan so that the mixture covers the surface.
- Cook until the edges start to curl. Flip and continue cooking another 20-30 seconds
- Remove from heat. Let cool 2 minutes before eating.
Note: I set cooked wraps on parchment paper for cooling.
Vegetarian-Friendly: 2 of these wraps stuffed w/avocado, lettuce, tomatoes, and mushrooms is a ‘vegetarian-friendly’ meal providing 20 grams of high quality protein.
Thanks Graeme Thomas.
How about you? What convenient, tasty solutions have you found to the ‘sandwich’?