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Revolutionary Wrap

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Cost: $4.90 Per Serving: $0.41 These low carb wraps store well in the fridge and also freeze just fine. They make a great sandwich wrap, no soy involved—are low, low, low carb and cheap, too!

Ingredients

Units Scale
  • 8 large eggs — separate out yolks
  • 1 1/8 cups mozzarella cheese, part skim milk — shredded
  • 1/2 cup cottage cheese
  • 3/4 cup Parmesan cheese — grated
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons baking powder
  • 1 tablespoons rosemary, fresh — or 1/2 tablespoon dried
  • 1/3 cup protein powder, natural flavor, Designer Whey Brand — (about 5-6 Tbsp or 26 grams)
  • 1/8 cup coconut flour – Bob’s Red Mill
  • 1/8 cup oat fiber

Instructions

  1. Preheat oven to 325°.
  2. Separate eggs into clean, dry bowls.
  3. Cream cottage cheese in a small food processor until almost smooth. Shred mozzarella cheese. To egg yolk bowl, add cheeses, mustard.
  4. Combine dry ingredients: protein powder, coconut flour and oat fiber. (You may substitute 1/4 cup of whole grain flour or 1/8 cup of ground psyllium husks, finely ground in your coffee grinder if you don’t have oat fiber.) Add all seasonings except cream of tartar. Stir to combine.
  5. Whip egg whites until they become frothy. Add cream of tartar. Continue to beat with an electric mixer until whites become stiff and no longer slide in a bowl. (Hint: Fluffy Chix like to use a glass or stainless bowl to whip egg whites. Make sure your beaters and bowl are both scrupulously clean and oil free.)
  6. After beating egg whites, beat egg yolk mixture for about 2 minutes. Mixture should be pale and fairly smooth, although there will still be a few lumps of cheese.
  7. Add dry ingredients to egg yolk mixture and beat until well combined.
  8. Fold egg whites into yolk mixture in three additions. You can be rough with the first addition. The first addition simply “loosens” the yolk mixture and lightens it. The second and third additions of egg white should be gentle folding motions. Try not to deflate the batter. Work quickly to keep the eggs from deflating.
  9. Spoon 1/3 batter onto parchment lined 14×18-inch baking sheet. Smooth out as evenly as possible. Bake at 325° for 20 minutes. Check after 12 minutes. Don’t overcook. Once done, remove and let rest. Cut wraps into 4 even pieces and use for sandwich wraps. If they are too brittle to roll, place them in a sealed baggie for a couple of hours. The wraps will become flexible again if you did not let them over-cook. I bake 2 sheets on the top rack and 1 sheet on the middle rack of the oven and rotate one the pans half way through cooking. (Sam’s has 14×18-inch baking sheets in packages of 2 for a little over $10.00. Great buy, great tool.)

Notes

You can also use this batter to make Revolutionary Rolls and Focaccia Bread, but let’s save those instructions for another day.

(Optional and not included in nutritional information or ingredients: Top rolls with 1/4 tsp of your favorite seeds: sesame; caraway; poppy seed; chia; or add a seed mixture such as sunflower, sesame, flax, and caraway. Your choice! Get creative and simply add the extra nutritional information into your base recipe.)

Serving Ideas: Use to make sandwich wraps, gyros, and tortillas with many different fillings.

These are Fluffy Chix favorite basic Revolutionary batter for everything from hamburgers to hotdogs, po’ boys, wraps, and pizza! I will be forever grateful to Dr. Atkins and his lovely wife, Veronica, for inspiring the riff on their original recipe. We change the recipe up all the time depending on our mood. Change the cheese. Change the seed toppings. Change the spices. Make them sweet by omitting the savory spices and adding your favorite flavorings and sugar substitutes. Change the protein powder to a sweet powder. The sky is the limit here. You own it! Make this recipe yours!

We sometimes “tent” the bread and rolls while cooking to keep them from getting too browned before having a chance to cook through. To some, when they brown too much, this bread can become eggy-tasting.

Nutrition

Find it online: https://www.carbsmart.com/budget-low-carb-cooking-enjoy-lamb-without-fleecing-your-budget.html

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