Low carb option for a corn tortilla! This is a variation of my first wrap recipe:
It uses a little masa harina flour, but just a little for flavor. The recipe makes 4 corn tortillas. Which I figured is one serving. If you are following Trim healthy mama, I would use these in an S.
I’m hoping my friend Susanna and I can get together and make her yummy authentic enchiladas, so we can share that recipe with you next! Susanna was born and raised in Mexico! And her food is yummy!
Here is the plate she served me at her house a week or so ago.
She used regular corn tortillas, but I’m hoping we can sub mine! 😉
3 Tablespoons oat fiber
3 Tablespoons coconut flour
1 Tablespoon Masa Harina (I used Bob’s Red Mill)
1 teaspoon glucomannan
1/2 teaspoon psyllium husks
1/4 teaspoon salt
1/2 cup water
1 teaspoon rice vinegar
Mix the dry ingredients together. Mix the wet ingredients together and then add them to the dry ingredients. With your hands make a ball of dough and slightly flatten it into a round. Divide it into 4 pieces. Pat each into a round and then press each piece on a tortilla press between a plastic liner. Carefully pull back the top layer. Lay it on your hand and pull off the other layer. Transfer to a skillet heated on about the lowest temperature on the stove. Cook for about 1-2 minutes on each side. I used a cast iron griddle, but a non stick skillet would probably work, too.
What can you make with these and how would you use them?
These are simple, hold together well, are flexible, and are so nice to have ready made in the fridge to fill however you like. They make a great grab and go meal or snack at anytime!
Each recipe makes one wrap. I just have each ingredient sitting on my work space, to the side, and mix and roll one at a time. I try to get the next one ready while the last is cooking.
Oat Fiber Wrap
(This would be a FP on THM)
2 Tablespoons oat fiber
1 teaspoon glucomannan
1/2 teaspoon psyllium husk
Pinch of salt
4 Tablespoons water
Mix dry ingredients.
Add water and mix. Will quickly set up. Form into a ball and flatten. Roll between 2 sheets of Saran Wrap till thin and flat. Cook on a heated dry cast iron griddle. (Something else may work, but this is what I used and it worked well.) Cook on one side till dry enough to flip, then turn and cook on the other side. That’s it! I like to make about a dozen, and store them in the fridge in a gallon size ziplock bag.
Light Rye Wrap
(These have about 5 carbs each)
Use above recipe but ADD 1 Tablespoon rye flour to the above recipe. Below, is how I used these in an E meal. With beans as a carb source.
Coconut Flour Wraps
Just replace the oat fiber with 2 Tablespoons of coconut flour! And follow the directions in the first recipe.
Edit: Thought I’d add a couple notes. Maybe I can add a video later, too. First, I roll these out really thin. They are bigger than a corn tortilla, more like a wheat burrito.
Second…have you checked out my store? It’s here on the same website as my blog. The link is https://lotsalittlelambs.com/shop I carry the oat fiber and the psyllium! And lots of other items, including some of the THM products! I also have a flat rate shipping. The payment method is not working right, but you can still place an order through my website and then pay me through PayPal. You can message me through Facebook or call me! Thanks!