Page 4 Wraps – Low Carb Keto Tortillas (Induction Friendly|Gluten & Grain Free

• Gluten free

• Meat

  • 3 tbsp Pork rind crumbs

• Produce

  • 1/8 tsp Garlic, granulated

• Refrigerated

  • 1 1 cup carton Eggs, whites

• Baking & Spices

  • 1/4 tsp Aluminum & gluten free baking powder

• Oils & Vinegars

  • 1/2 tbsp Olive oil, unfiltered extra virgin

• Dairy

  • 2 tbsp Parmesan cheese, grated grated
  • 1 tbsp Sour cream

Found on fluffychixcook.com

Description

Directions

• Stir everything together until the lumps are gone and you get a VERY THIN, spreadable batter. Let batter sit while the nonstick omelet-size pan heats up.
• When pan is hot (medium high heat), add a tiny bit of olive oil and use a silicone pastry brush to coat nonstick pan. Measure out 2 1/2-3 tablespoons of batter into a cup. Tump batter into the center of the hot pan and swirl until evenly coated. Cook wrap until the edges curl. Gently release wrap from pan and flip. Cook until the wrap dries out and doesnt feel like an egg white any longer. Flip often. It will have golden spots on it. Cook and flip. Cook and flip. Cool on a paper towel. Repeat process until batter is used up. If batter is too thick, use egg whites to thin it. Do not use water.
• Nuke cooked wrap on a paper towel for 30 seconds. Flip and cook another 30 seconds. Flip and cook 15 seconds. Flip and cook 10 seconds. Keep flipping and cooking until wrap gets crispy. Break into small pieces and use as chips.

Nutrition