Keto Tortillas and Keto Wraps

 My previous post was about a flop.  I watch Low Carb Love on YouTube and she had a segment about "these wonderful spinach wraps" and said she was eating them all the time now, since she made them the first time.

I like spinach and I like wraps, so I tried her recipe (which is billed as only 2 ingredients).  The entire recipe went into the trash.  There were no wraps, only a mess.  I was so upset, but I told you about it here.

So I have been putting off writing this blog because I decided I needed to try them again. I went to the store and got the 2 magic ingredients (well, one because I always have eggs--but the recipe uses 4 at a time!) 

I had also seen another video of hers where she makes Keto tortillas using only 2 ingredients.  I think I am seeing a new trend here, are you?  Anyway, I decided that since I was trying out wraps, I should also try out her tortillas.  I already had her 2 ingredients here (I have a keto friendly kitchen).

I got the wraps ingredients together and started to make them.  I cut up my spinach into small pieces before putting it into the blender.  I added the 4 eggs and used my gloved hand to break them up and mix them in the blender so it would process easier.

I used my iron skillet last time, so this time I tried it in my stainless steel skillet.  I did everything she said to do.  Nothing worked.  The first two were a big wad of mess and went into the trash.  I put on my thinking cap.  Surely there is a way for me to save the rest of this batch.  I decided to add 1/4 cup of almond flour to the blender and mix it all up.

I got out my trusty iron skillet and greased it and put in some of the liquid.  After about 5 minutes on medium heat, I tried to turn them (this is the part that always makes a mess) and lo and behold, it worked!!  I cooked the other side for about 3 minutes and put it on a plate to cool.  I quickly tried another, thinking this must be a fluke; but no, this one also turned out!  All in all, I got 3 wraps.  Not a very good return on my money, but at least I got something.  Now I'll have to see how they taste tomorrow.

Ecstatic from my success, I plunged into the tortillas with high hopes.  I followed her directions exactly, but when it came time to make a dough ball, there was no way.  It was too dry and flaky.  Now, I do know something about coconut flour--it sucks up the fluid in the recipe completely.  So, I added another 1/4 cup of water to my dough and this time it made a ball.  

After letting it rest in the fridge for 30 minutes, I cut and pressed them out and cooked them in my handy iron skillet.  They are lovely and very pliant.  I can't wait to try them tomorrow also.  I'll let you know next time how they tasted.

Anyway, I wanted to update you on my project to make spinach wraps and keto tortillas.  Not too shabby, if I do say so myself.  It seems that when you follow other people's recipes, you need to use your own judgement about whether to add or subtract ingredients to make it yours (or, as in my case, to get it to even turn out).

So, here are my two recipes:

Hers

2 Ingredient Spinach Wraps

• 2 cups of spinach
• 4 eggs ( or the equivalent in egg whites)
• I had to add 1/4 cup Almond Flour after the first batch flopped

• Directions:

• Put all ingredients in a blender and liquify (you want everything well blended)
• Spray your pan with oil and pour enough into the pan to make a thin crepe-like wrap.
• Cook 2-3 minutes on each side (I had to cook mine longer on each side) using medium heat.
• Once cooked, let cool before making a wrap.

150 calories each, 10 grams fat, 13 grams protein, Total Carbs. 2 grams-Net carbs. 1 gram

Mine

2 Ingredient Tortillas                                                    

                                                                                      

                                                       

• 1 cup of coconut flour
• 4 tbsp whole psyllium husks
• 1 1/4 cup water (I had to add an additional 1/4 cup of water)

Directions:

• Mix psyllium husk in bowl with water and let stand until it forms a gel-like consistency.
• Add coconut flour and knead until dough forms.
• Roll into ball, wrap in plastic wrap and place in fridge for 30 minutes to set.
• After 30 minutes, cut ball into 6 sections, using tortilla press and parchment paper, flatten them out to 1/4 inch thickness. (You can also use a rolling pin to make these)
• Spray pan and heat over medium heat.
• Cook tortilla for 2-3 minutes until brown spots occur on each side.

124 Calories 4 grams Fat, 4 grams Protein, Total Carbs 16 grams, Net carbs 4 grams  

                                                            mine

Let me know if you try these out.  I'd like to know how yours turn out and if you had to make adjustments also.