Protein Pizza Wraps

• Produce

  • 1 dash Of basil

• Refrigerated

  • 4 Egg whites (132g

• Condiments

  • 1/2 cup Tomato sauce

• Baking & Spices

  • 2 pinches Sea salt

• Dairy

  • 1 tbsp Locatelli romano cheese, grated
  • 1/2 cup Low-moisture part-skim mozzarella cheese

• Other

  • 1 tablespoon whole husk psyllium (7g
  • 3 tablespoons Warrior Blend natural (unflavored protein powder (19g

Found on proteincakery.com

Description

Ingredients

• 4 egg whites (132g)
• 3 tablespoons Warrior Blend natural (unflavored) protein powder (19g)
• 1 tablespoon whole husk psyllium (7g)
• two pinches of sea salt
• a dash each of basil, parsley, oregano, onion powder, garlic powder
• ½ cup tomato sauce (113g)
• 1 tablespoon Locatelli Romano cheese, grated (5g)
• ½ cup low-moisture part-skim mozzarella cheese (56g)

Directions

• Preheat your griddle over a medium flame. (If necessary, first spray with non-stick cooking spray or rub with a few drops of olive oil.)
• Beat the crust ingredients until smooth.
• Wait until the griddle is hot enough (when drops of water sizzle up).
• Spread half your batter into a thin circle (mine were approximately 8.5 inches (21.5cm)).
• After a couple of minutes, flip the wrap over.
• Remove from heat and repeat the steps for the second wrap.
• Line your broiler tray with foil, and place wraps on top.
• Top with tomato sauce, grated cheese, and mozzarella. Leave a little extra crust room on one side so the filling doesnt spill out when you fold it up.
• Broil for a few minutes, until cheese is melted to your liking.
• Remove from broiler, and wrap like a burrito.
• Enjoy!

Nutrition