Low Carb Wraps
Ingredients
- 1/2 cup coconut flour
- 2 tablespoons psyllium husk powder no substitutions
- 1/4 teaspoon Redmond Real salt
- 4 tablespoons coconut oil softened (or butter)
- 1 cup boiling water (or vegetable broth for more flavor)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Instructions
- Preheat the oven to 350 degrees F. In a medium-sized bowl, stir together the coconut flour, psyllium husks, salt and any spices you desire. Add the butter or coconut oil. Stir continuously as you add the hot broth or water, it will melt the butter or oil. Combine until very smooth.
- Place the dough onto a piece of greased parchment paper. Using a rolling pin, roll the dough out in a circle shape with even thickness throughout. Place the bottom parchment with the unbaked wraps onto a cookie sheet (I make sure it isn’t stuck to the parchment otherwise it is hard to release after baking). Bake at 350º for 20 minutes or until done throughout (this will depend on how thick you rolled the dough). Use for sandwich wraps! Yum!
Nutrition
Calories: 128.4 | Fat: 10.7g | Protein: 1.3g | Carbohydrates: 8.1g | Fiber: 5.7g | P:E Ratio: 0.1