Some recipes for low carb wraps/tortillas
A
3 servings
6 egg
8 tbsp double cream
2 tbsp psyllium husks
Salt & pepper
Mix the ingredients in bowl with a spoon, add any spice of choice like chilli pepper, and make sure the psyllium husks are well mixed in. Heat up a frying pan with butter to medium heat and pour the mixture into the pan and fry it like a pancake and turn the wrap and fry it on the other side.
If you use greaseproof paper you can stack the wraps on a big plate also start with a paper on the plate.
B
2 or 4 servings
4 egg
100 ml crème fraiche
75 ml ground almond
50 ml psyllium husks
Heat the oven to 150 degrees. Whisk/beat the eggs fluffy (with an electric hand mixer or similar tool). Add the crème fraiche, ground almond and psyllium husks and whisk/beat it together. Leave to swell for 10 minutes. Divide the dough into 2 or 4 buns; depending on how many you want or what size you want. Place the dough on a greased baking paper and place another greased baking paper on top of the dough and flatten the dough with a rolling pin (or something similar) to a thin layer suitable for a wrap/tortilla. Take of the top paper and make the wrap nice and even if needed. Bake for 15 minutes. Storage as before, remember you can store it in the fridge over night for next day use.
C (more paleo style)
8 midsize thin wraps
4 egg
2 tbsp coconut flour
6 tbsp olive oil (neutral taste)
6 tbsp water
2 pinches of salt
Whisk the eggs in a large jug or bowl (a jug would make it easier to pour the mixture into the pan) with an electric hand mixer or similar tool for a long time making them fluffy and whitish. Sieve/sift the coconut flour into the eggs; add olive oil, water and salt. Continue whisking the mixture, the texture should be somewhat runny, if not add some more water and whisk some more. Fry in a frying pan on medium heat and use butter or olive oil for frying. Make thin wraps and ensure that the mixture covers the whole pan, turn around and fry on the other side.