These tortillas are almost too good to be true. They fit the needs of those on a paleo, keto, and low carb diet while still being palatable! I have been toying with the idea of a low carb tortilla for some time now though, I had a hard time making them flexible while still being able to hold food without tearing. After developing Puncakes I thought, “this consistency could work!” So i tweeked them a bit, experimented and finally came up with these tasty Low Carb Tortillas.
Let’s taco ’bout all of the wonderful uses for these tortillas! Obviously, they make amazing taco shells but you can also use them to make cheesy quesadillas, hearty wraps, or spicy taquitos. Get creative, the possibilities are endless.
What you will need: Makes 4 tortillas
1 cup liquid egg whites
6 tablespoons flax meal
1 teaspoon paprika
1/8 teaspoon cayenne
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
Cooking spray: I love using Coconut Oil Spray
Whisk all of your ingredients (aside form the cooking spray) together in a bowl or large measuring cup with a spout. Allow to sit and thicken for a few minutes. Heat a cast iron skillet over medium heat until it is hot but not quite smoking. Spray your skillet and pour approximately 1/4th of your batter into your skillet. Spread your batter into a thin layer in your skillet using a spatula (I show how this is down in the video associated with this post). After about 1 minute, flip your tortilla using a spatula. Allow to cook for about another 30 seconds. Continue until all four of your tortillas have cooked! Enjoy stuffed full of your favorite taco ingredients, cheese, or lunch meat!
I attempted to write a song about these tortillas but it turned into more of a wrap.