Chili Spiced Tortilla Wraps Recipe
1.4g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 5 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
4.5g
Protein
4.3g
Fat
2.5g
Fiber
73.7cal
How to Calculate Atkins Net Carbs
Calories
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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3 Tbsp Organic High Fiber Coconut Flour
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0 3/4 tsp Chili Powder
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1 tbsp Organic 100% Whole Ground Golden Flaxseed Meal
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0 1/8 tsp Salt
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0 1/2 cup Coconut Milk Unsweetened
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2 white Egg White
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1 each Egg
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0 1/2 tsp Xylitol
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1 1tsp Olive Oil
DIRECTIONS
- Combine coconut flour, chili powder, flax meal, and salt in a small bowl. Set aside.
- Whisk the egg whites, whole egg, coconut milk, and sugar substitute. Add the flour mixture, mix to combine, then allow to sit for 5 minutes.
- Preheat an electric griddle to 350°F. Lightly brush the skillet with oil. Measure ¼ cup of batter onto the griddle, spreading out into a 5-inch tortilla shape, no more than 1/4 –inch thick. Cook for at least 7 minutes on the first side, until it can be flipped with a spatula without falling apart. Flip and cook for another 3 minutes, or until cooked through and beginning to brown on the edges. Repeat, brushing with oil between batches, until 4 tortilla wraps are made.
- Place cooked tortillas on a paper towel with a paper towel between each. Eat while warm, or refrigerate for up to a week in an airtight container with paper towels between. Warm in a dry skillet over medium high for 30 seconds per side before serving. Alternatively, freeze for up to 3 months. One tortilla is one serving.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.