Updated: Apr 30, 2020
Since going low carb several months ago I have made many bread substitutes and to be honest, most have left me wishing I hadn’t bothered.
Still my search for something, other than lettuce leaves, to wrap sandwich fillings in went on. I did discover zucchini tortillas – not all together shabby – but nicest hot, so not much chop when looking to pack lunches for work and school. Then I discovered a post on a LCHF forum that mentioned these wraps. I cannot find an original creator to give them credit and this recipe is well known among the LCHF crowd, often handed down in small forum posts but rarely, if at all, linked to any blog. So here it is.
3 eggs 2 tbs cream 1.5 tbs psyllium husks seasoning (I use dried garlic, italian herbs, salt and pepper)
Add the eggs, cream and seasoning to a bowl and whisk well with a fork.
Add the psyllium to the wet mix and combine well. Allow to sit whilst the pan is heating.
Heat a frying pan to medium hot and grease with butter or oil.
Pour quarter of the mixture into the pan. Working quickly, spread the mix out so that it is quite thin and a reasonable size for a wrap. The mixture will cook quickly so you will need to pay attention. Flip and briefly cook on the other side. Done!
A note from Gracious Goodness :
You can eat these wraps hot or cold. When hot, they taste a little eggy… but when you chill them, they taste of “nothing” except the seasoning you added – the perfect wrap!
I store these wraps covered in the fridge and they stay fresh for 1-2 days. I have also left a filled wrap (turkey, avocado and tabbouleh) in the fridge overnight and it didn’t get soggy at all!
These are a hands down winner in our household.