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Ingredients
- INGREDIENTS:
- 8 oz. cream cheese, softened
- 3 eggs
- 1/3 c. unsweetened, unflavored whey protein
- 3 T. oat flour (use 100% gluten-free oats if you are gluten-free)
- 2 T. flax meal
- 1 T. oat fiber (omit for gluten-free)
- 1/8 tsp. onion powder
- 1 tsp. baking powder (increase to 1 1/2 tsp. for Indian Naan bread)
- 2 T. heavy cream
- 2 T. water (1 T. more if your batter is too thick to spread out to 7″ diameter)
Details
Servings 8
Preparation time 5mins
Cooking time 15mins
Adapted from buttoni.wordpress.com
Preparation
Step 1
In a medium bowl, beat the cream cheese with a wooden spoon until smooth. Add eggs and beat with immersion or electric hand mixer until smooth as possible. Add remaining ingredients and beat well. The mixture will be about like pancake batter. Lightly oil your flat plate. Using a 1/4 c. measuring cup, scoop the batter onto the plate, spreading with a rubber spatula to about 7″ diameter. Microwave on HI for 70 seconds or until dry to the touch int he center. Remove and gently fun a thin metal spatula under the edges to loosen. Lift off plate with your hands and place on paper towels. Make the remaining tortillas (you should get 8 total) in a similar manner, rinsing batter residue off plate and re-oiling it between each baking. Use a paper towel or plastic sheet between them as you stack them to finish cooling. This will prevent them from sticking together. Optional, you can slightly brown these a bit on both sides in a dry non-stick skillet over medium-high heat.
NUTRITIONAL INFO: Makes eight 7″ wraps or tortillas, each contains:
171 calories
14.5 g fat
4.55 g carbs, 1.39 g fiber, 3.16 NET CARBS
8.41 g protein
120 mg sodium
177 mg potassium
23% RDA Vitamin A, 17% B12, 13% iron, 23% phosphorous, 16% riboflavin, 16% selenium
Naan variations, just add (as they cook) one of the items below
1) a sprinkle of ground cardamom or garam masala
2) a bit of toasted minced onion bits
3) chopped cilantro and nigella seeds
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