Almost Zero Carb Low Carb Wraps Recipes

Steps:

• Whisk eggs and almond milk together in a bowl until well combined.
• Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes.
• Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.

Steps:

• Food Processor Method: Place the pork rinds in a food processor and process until they become a fine powder. Add the baking soda and salt and give it a little pulse to mix. Add the eggs and cheese and process until smooth and thick. Add the water and blend until all of the ingredients are completely incorporated. Pour into a bowl and let sit for 5-10 minutes until the batter thickens to the consistency of cream of wheat.
• Hand Mixer Method: Put the pork rinds into a large zip-loc bag and crush in batches with a rolling pin or the smooth side of a meat mallet. They should be completely pulverized into a powder. Place the pulverized pork rinds into a medium bowl and stir in the baking soda and salt. In a smaller bowl, blend the cream cheese with one egg until combined and smooth. Add another egg and mix. Add the egg and cheese mixture to the pork rind crumbs and add the rest of the eggs. Blend with the hand mixer until smooth. Add the water and mix until thoroughly combined. Let the batter sit for 5-10 minutes until the batter thickens to the consistency of cream of wheat.
• Preheat a pancake griddle over medium heat. When hot, oil the griddle and then gently wipe-off the excess with a paper towel or spray with cooking spray.
• Using a 1/4 cup measure, pour the batter onto the skillet and spread into a 5 inch circle with the back of a spoon. Make it as thin as possible. I dip my spoon in water to prevent it from sticking to the batter. Having a cup of water nearby helps. Cook like you would a pancake. NOTE: You will need to thin the batter as it sits. Add 1 tbsp at a time as needed.
• Keep in the refrigerator up to a week or freeze with a piece of waxed paper between each wrap.
• Each wrap is 0.8 carbs or 1.6 carbs for 2 wraps. (There is no fiber in the recipe.)
• Notes: Make sure to spread the batter with a wet spoon or you will end up with a thick pancake that will not serve well as a wrap. Thin the batter with a little more water if you notice it getting a little too thick to spread easily. **** I'm often asked how these wraps taste. I use plain pork rinds and think these wraps are very neutral in taste. ***If this recipe is too eggy for you the first time you make it, try using 3 whole eggs, 3 egg whites and 3 tablespoons of oil.

Steps:

• Food Processor Method: Place the pork rinds in a food processor and process until they become a fine powder. Add the baking soda and salt and give it a little pulse to mix. Add the eggs and cheese and process until smooth and thick. Add the water and blend until all of the ingredients are completely incorporated. Pour into a bowl and let sit for 5 minutes. 2.Hand Mixer Method: Put the pork rinds into a large zip-loc bag and crush in batches with a rolling pin or the smooth side of a meat mallet. They should be completely pulverized into a powder. Place the pulverized pork rinds into a medium bowl and stir in the baking soda and salt. In a smaller bowl, blend the cream cheese with one egg until combined and smooth. Add another egg and mix. Add the egg and cheese mixture to the pork rind crumbs and add the rest of the eggs. Blend with the hand mixer until smooth. Add the water and mix until thoroughly combined. Let the batter sit for 5 minutes. 3.Preheat a pancake griddle over medium heat. When hot, oil the griddle and then gently wipe-off the excess with a paper towel. 4.Using a ¼ cup measure, pour the batter onto the skillet and spread into a 5 inch circle with the back of a spoon. I dip my spoon in water to prevent it from sticking to the batter. Cook like you would a pancake. Notes Make sure to spread the batter with a wet spoon or you will end up with a thick pancake that will not serve well as a wrap. Thin the batter with a little more water if you notice it getting a little too thick to spread easily. ***If this recipe is too eggy for you the first time you make it, try using 3 whole eggs, 3 egg whites and 3 tablespoons of oil.  3.75k  6  26.2k  39    « 57 Winning Low Carb Game Day Appetizers! Low Carb Supreme Pizza » Filed Under: Basics, Super Easy Recipes Comments Leave a Reply Your email address will not be published. Required fields are marked * Comment Name * Email * Website Rate this recipe: Yes, add me to your mailing list. Taylor says January 30, 2016 at 9:45 am Baking powder or baking soda??? You say each one at different times in the article. Just wanna make sure I make this right!!! Reply Kim says January 30, 2016 at 10:41 am Hi Taylor. It is baking soda. Sorry for the confusion. I think I need a proof reader! Have a great day. -Kim Reply Crystal says February 29, 2016 at 7:16 pm Do you know how many carbs are in just one tortilla? Reply Crystal says February 29, 2016 at 7:18 pm Nevermind I had a moment. Lol thanks can't wait to try them Reply Kelly says January 30, 2016 at 1:13 pm This looks so great!. Reply Kim says January 30, 2016 at 1:52 pm Thanks Kelly. Have a nice weekend! -Kim Reply Charla says January 30, 2016 at 1:40 pm Can these be frozen? Reply Kim says January 30, 2016 at 1:54 pm Hi Charla. I haven't frozen them yet, but my gut says that they would freeze beautifully since they are just protein and fat. I would make sure that they were 100% cooled before putting them in a bag and freezing. -Kim Reply Susan says February 27, 2016 at 12:48 pm I would put a piece of parchment paper between each one too :) I'll come back and rate this after I've made it! :) Reply Kim says February 27, 2016 at 12:54 pm Yes, parchment between each for freezing would be necessary to prevent sticking. Good catch, Susan. Thanks! -Kim Reply Linda S Harris says January 30, 2016 at 10:03 pm Sounds super easy!! I can't wait to try these! Reply Kim says January 31, 2016 at 9:28 am Thank you! :) -Kim Reply Kate says January 31, 2016 at 9:50 am Do they taste eggy?? So often I find recipes like this are overwhelmingly eggy. Reply Kim says January 31, 2016 at 10:01 am Hi Kate. Actually, I thought the original recipe was a little eggy. It was a great recipe except for that. That's why I changed it. I do not think these taste eggy. Having said that, this is a basic recipe that you could jazz-up buy adding garlic powder, Indian spices or anything you wish. I'm planning to do just that as I come up with future recipes for this wrap. Reply Kay says March 6, 2016 at 4:01 am Yes, they taste eggy to me. I so wanted to love these, but they tasted like a soggy egg omelet. Reply Kim says March 6, 2016 at 10:00 am Hi Kay. I'm sorry you thought they tasted eggy. I have a suggestion if you liked the wraps except for the eggy flavor: use three whole eggs, 3 egg whites and 2 tablespoons of oil instead of the 6 eggs. This may help them taste less eggy. Thanks so much for adding to the conversation! -Kim Reply Casey says January 31, 2016 at 11:29 am instead of whole eggs could you use eggs whites? Reply Kim says January 31, 2016 at 11:44 am Hi Casey. I haven't tried it, but I'm sure you could. I don't know what that would do to the texture. It might be tough and rubbery. I might add about 2 tablespoons of oil. Would you let me know how it turns out? Thanks. -Kim Reply Sarah G says January 31, 2016 at 1:04 pm Can't wait to try these! Reply Kim says January 31, 2016 at 3:09 pm Thank you. I hope you like them Sarah. -Kim Reply Joan McCallum says January 31, 2016 at 7:25 pm Why Pork scratchings...do not use anything that has been commercially prepared and know there are additives for flavour and preservation added. What can I use instead Reply Kim says January 31, 2016 at 7:44 pm Hi Joan. I don't have any subs for the pork scratchings in this recipe. The main ingredient is the pork rinds which provides the structure, thickness and cohesion for the recipe. Luckily I have a great recipe for Zucchini Tortillas for Soft Tacos http://www.lowcarbmaven.com/zucchini-tortillas-for-soft-tacos/ and there is a psyllium tortilla recipe by mariamindbodyhealth.com . Just search for tortilla on her site. Let me know if you have any more questions. -Kim Reply Betsy says February 28, 2016 at 11:15 am The pork rinds I buy have nothing but pork skins - no fillers or other ingredients. It's the UTZ brand. You can buy a large barrel of them on Amazon. I can't wait to try this recipe! Reply Kim says February 28, 2016 at 12:31 pm Thanks for the info on the UTZ pork rinds, Betsy. Have a great day! -Kim Reply Bobbi says February 1, 2016 at 2:52 pm I wonder if you could Panini them? Reply Kim says February 1, 2016 at 3:15 pm Bobbi, I wonder too. I did make a quesadilla and it got crispy on the outside, but it was still a little "pancake like" inside. It was still great, but not exactly like a tortilla. My kids enjoy the quesadillas. Let me know if you try and the results. Have a nice day. - Kim Reply Suzie says February 1, 2016 at 3:33 pm i pre- process my leftover or stale pork rinds and keep them in an air tight container. 2 questions: 1) how much ground prokrinds to use... like a cup, 2 cups? I have no idea of what a bag yields ... 2) even though BBQ pork rinds say zero carbs on the package, do they contain sugars? I was told not to eat the BBQ flavored for that reason... thanks in advance! Reply Kim says February 1, 2016 at 3:48 pm Hi Suzie. I will address your questions in order.... 1) I did not measure in cups because I used a whole 4 ounce bag. Do you have a scale? If so, measure the ground pork rinds into a bowl until it weighs 4 ounces. I do not have another bag of pork rinds right now or I would find out for you. Sorry, I used them all when testing the recipe. 2) I LOVE Mac's BBQ pork rinds. I only specified plain in the recipe but I'm sure it would fun to change that up. As far as hidden sugars... they may have them? I would think sugar would have to be labeled on the bag unless it was put in the catch-all "natural flavorings and spices". If it tastes sweet, it's probably sugar. Hope I was able to help. Have a nice day. -Kim Reply Lynda says February 1, 2016 at 4:43 pm These look yummy! I will try these soon. I was wondering if you've heard of or tried Pea Protein. Used somewhat like whey protein. I just read about it yesterday in a recipe on the Hobbit's site. It might be another version for wraps! Here's a link with a description, you can find more on his site. http://shecallsmehobbit.com/2015/12/common-ketofied-recipe-ingredients-explained-more-to-come/ Reply Kim says February 1, 2016 at 5:24 pm Hi Lynda. Thanks for the compliment and thanks for sharing that link. I have never heard of shecallsmehobbit and it was nice to poke around on their site. ? I have heard of pea protein and have seen it in the health food store. Here are my thoughts - knowing that I have never bought pea protein before: Protein powders will work differently based on their composition and properties; whey isolate, casein isolate, whey/casein, egg white, pea protein. Many people think you can just sub one for the other and I'm not entirely convinced that's true. For example, when you mix casein protein with dairy, it will get really thick like a pudding. Weight lifters like to make it into a "fluff" and have it for dessert. Casein is the protein in milk that often causes inflammation to those who are sensitive to dairy and can cause constipation. Whey protein isolate will never make a thick "fluff" product when mixed with a milk product, but it does give a bit of a drier texture to low carb baked goods which are notoriously moist. I have subbed egg white protein powder for whey protein isolate in a few recipes and noticed that the texture was "off" from a normal texture. BUT, I love using it in non-dairy cheesecake that I make for my daughter with cashews. I like it because it gets thick and sticky and improves the texture nicely. I have no idea how pea protein would react in baked goods nor it's texture or it's flavor. I think it's a great alternative for someone who either can't have or is trying to avoid it. Perhaps I should buy some and try. I bet it makes a nice protein smoothie. Let me know if you try it and how you like it. I would be interested to hear about it. Thanks again for sharing the site and your comment. Best, Kim. Reply Lynda says February 1, 2016 at 6:44 pm He has a couple of recipes using it. I can't remember which. I think it's the protein bar. I agree, I don't think it could be substituted straight. I use the whey protein in my lc rolls per Maria's recipe. I've been doing them for over a year They are dryer, especially opened and toasted. Just had one tonight with my burger! I'm not one who really misses bread, but my hubby has been happier having one with butter with his breakfast! LOL! Now if there was a good substitute for Italian bread, God would have to make a special place in heaven for that chef! LOL! Thanks for sharing your rccipes! Reply Kim says February 1, 2016 at 6:53 pm Lynda- I could totally see the pea protein in a protein bar. Hmmm. You've peaked my curiosity! Have you seen all of the posts lately for "Soul Bread"? It's basically protein powder, egg whites and something else.... I forgot. Baking powder? People are loving it and it seems easy to make. I've seen pictures of people toasting it, using it for grilled cheese, french toast and of course sandwiches. I don't know where it originated but you can be sure I'll be playing with it. You should, too! :) It's my pleasure to share recipes. It makes me happy. Have a good night. -Kim Reply Annie says February 2, 2016 at 2:41 pm Hi Kim. Thanks for this recipe. I use pork rinds to make a faux french toast. 1 cup of crushed pork rinds, 2 eggs, 1 pack of stevia, 1 tablespoon of cinnamon, 1 tsp of vanilla, 1/2 cup of heavy whipping cream and 1/2 cup of water to thin. They pour just like pancakes but taste like french toast. We top them with strawberries and whipped cream. Makes 4. Delish! I will definitely try yours! Annie Reply Kim says February 2, 2016 at 4:06 pm Hi Annie. That sounds like a great recipe. I'll have to try it. Thank you for sharing! -Kim Reply Amanda Rakes says February 8, 2016 at 1:33 pm I am so excited to try these. How long do they keep and how should they be stored? Thank you. Reply Kim says February 8, 2016 at 4:19 pm Hi Amanda. We kept them in the fridge for at least a week and they were still good. We reheated them in the microwave and in a pan with a little oil. I think I liked the pan method best, because it added a little crunch to the outside. Just remember that these are more of a pancake/wrap consistency and not really a tortilla. Have a nice evening. - Kim Reply Angela says February 10, 2016 at 9:11 am I have to try this. Cant use almond flour my daughter is tree nut allergic. Coconut flour recipes make me sick. Can not get around the taste and smell of anything with coconut flour. These look amazing though. Reply Kim says February 10, 2016 at 9:23 am Angela, thank you, and I hope these do the trick for you. My daughter, too, has food allergies (actually sensitivities) so I feel your pain. It's sometimes hard to find things that make the whole family happy. Thanks for your comment! Take care. -Kim Reply Jennifer Smith says February 10, 2016 at 12:50 pm I think the key to this is the using a wet spoon to spread out the liquid onto the pan, otherwise it becomes a thick pancake. I only used 5 eggs because I used duck eggs, and it was still very thick. Even my carb loving hubby loved these wraps w a bit of tuna salad tucked inside. Makes an interesting starting point to other 'pancake' like recipes. PERFECT. Thanks Reply Kim says February 10, 2016 at 1:29 pm Thank you Jennifer for you comment. I couldn't agree more, the batter needs to be spread as thinly as possible with a spoon or else it's just too thick to enjoy like a wrap. How lucky you are to have duck eggs! I'm glad your husband was able to enjoy them, too. Thanks again for your great comment. Have a nice day! -Kim Reply Kae says February 11, 2016 at 9:20 pm Has anyone tried corn flavoring in these? I really miss corn tortillas! Reply Kim says February 11, 2016 at 10:34 pm I feel your pain, Kae! Maybe add 1/4 cup of corn meal to the mixture? You would probably have to add more water to thin it out. Let me know if it works! -Kim Reply Lisa says February 18, 2016 at 10:47 am Canned baby corn processed in the food processor gives the corn flavor with mostly fiber instead of carbs. You could try that. Reply Kim says February 18, 2016 at 11:06 am What a great suggestion, Lisa. Thank you. -Kim Reply Judy says March 1, 2016 at 3:31 pm I just made these to use with hot dogs. I used popcorn extract to add some flavor but I don't think I added enough. They were wonderful! Thank you Kim! Reply Kim says March 1, 2016 at 3:34 pm My pleasure, Judy! Reply Brook says February 12, 2016 at 12:36 am Thank you so much for this recipe! I can't wait to try them! I live in TX where breakfast tacos are a staple and I need a good tortilla sub!! Reply Kim says February 12, 2016 at 6:36 am Hi Brook! You are very welcome. I love sharing! I lived in Texas for several years... that was back when puffy tacos were just becoming popular. Enjoy your tasty breakfasts. -Kim Reply Melissa says February 14, 2016 at 12:07 pm This sounds really good and easy. Definitely going to try them. Would they be good to use to make enchiladas or do you recommend a different recipe? Reply Kim says February 14, 2016 at 1:17 pm Thanks, Melissa. No, they are not suitable for enchiladas - they absorb too much of the sauce making the enchiladas very dry. I know because I tried it. I recommend the 1 carb gluten-free tortillas on my site or low carb store bought tortillas. Another thing I use for enchiladas is cold cut turkey from the deli. It works great. I have even used cooked egg white tortillas although I much prefer the other two choices. Have a great day! -Kim Reply joanie says February 15, 2016 at 3:07 pm Made these tonight. Awesome! I did mine in my small omelet pan and tilted the pan like I was making making crepes.. Reply Kim says February 15, 2016 at 4:39 pm Great idea Joanie. Thanks for sharing! -Kim Reply Linda says February 16, 2016 at 8:39 am Celiac and low carbing, this has made my life so much easier. Thank You Reply Kim says February 16, 2016 at 8:50 am Linda, oh good, I'm glad. :) -Kim Reply Kt says February 18, 2016 at 10:53 pm These smelled so bad. I have never tried pork rinds until today, but I now know I don't like them at all. When I cooked the wraps, and the smell lessened. They were flexible, and had a good texture, so, The lesson learned is this: only make theses if you like pork rinds. Reply Kim says February 19, 2016 at 6:19 am Kt, pork rinds can be a bit of an acquired taste... Thanks for finding the positive in the negative. :) Have a great day and thanks for your comment. -Kim Reply Cindy says February 26, 2016 at 6:21 pm These actually net out to one carb per wrap (.91666). Cream cheese is 8 carbs for 4 oz, no matter the brand, and eggs are .6 carbs each. That said, they have a lot of potential for either savory dishes, or sweet. Reply Kim says February 26, 2016 at 6:50 pm Thanks for the information, Cindy! I have found that almost any nutrition calculator will vary from another depending on what algorithms are being used to calculate the information. For example, Fatsecret.com lists 1 large egg at .38 carbs each and the USDA lists it as .36 per each. I use a program called MasterCook, I enter my raw ingredients into the program by weight and it calculates the information for me. Is it perfect, no - that's why I weigh everything and there will always be a difference when compared with another calculator. But, it's important that people understand why they encounter differences when they enter the ingredients into their own calculators and I thank you so much for bringing this up! Yes, I agree. These wraps do have potential for savory and sweet applications. I have seen many recipes for pork rind pancakes or waffles with cinnamon, so I know it can be done. Thanks again for such a great comment. Have a nice weekend. -Kim Reply Robert Mutch says February 26, 2016 at 8:34 pm Wow, this is awesome! Total game changer. ? Reply Cynthia says February 28, 2016 at 2:52 pm I just finished making my first batch of these "tortillas"... The recipe is super quick to put together, I just wish I had a larger griddle... I love pork rinds, they are a super low carb snack and are very filling. I sampled my first tortilla and do like the taste of it I will be having fajitas and guacamole tacos tonight and I will not feel guilty having a couple. FYI, when I poured the batter onto the my non-stick frying pan I "spiraled" the batter onto the surface and tilted the pan so that the gaps would fill in, this created thin tortillas. Thank you very much for this recipe, I will certainly enjoy future meals with these as a side. I believe next batch will be made with the spicy hot pork rinds, that should add a zing to a breakfast taco... Reply Kim says February 28, 2016 at 3:19 pm Great! I'm glad you enjoyed them and thanks for the tip for cooking thin wrap in the frying pan - almost like a crepe. Using the spicy pork rinds like the original recipe did, is just too much for my family (my kids don't like spicy things) but I hope they make your breakfast taco dreams come true! Thanks! -Kim Reply Lori says February 28, 2016 at 9:37 pm Hi! This looks great! I am so excited to learn ALL I CAN about low-carb cooking (mostly because I lost 110 lbs with 40 more to go)! I will be trying these real soon, but was wondering how long these would keep in the refrigerator and how? Thanks! Reply Kim says February 29, 2016 at 6:24 am Hello Lori. Congratulations on your big loss. I know it came by hard work both mentally and physically. Way to go! We kept them in the fridge for a week in a plastic zip-loc bag. To freeze, place a piece of waxed paper or parchment between each wrap. Have a nice week. -Kim Reply Heidi Gray says March 1, 2016 at 9:15 pm Have you tried making these with BBQ pork rinds? I'm curious how they'd be with pulled pork & cabbage slaw? Reply Kim says March 1, 2016 at 9:44 pm No, I haven't but Primal Palate did theirs with spicy pork rinds. You could add any spice you wanted. I just may add chipotle pepper! Your food combination sounds great. Let me know how it goes. -Kim Reply Judy Schanbacher says March 5, 2016 at 1:35 pm Thank you!! Finally a wrap that my husband loved! They were delicious and they held together when you picked them up (after they cooled). This recipe is a winner! Reply Kim says March 5, 2016 at 1:56 pm Super! I'm glad they worked out for you! -Kim Reply Cheryl Houston says March 12, 2016 at 7:46 pm HI - just tried this out tonight with fajitas and it was amazing. For the first time in a long time I was able to eat kind of like the normal people do! I have low blood sugar/ hypoglycemia and have to be very careful with the carb count of things. So this is great! Thanks so much for sharing your recipes- I am going to try many more and post them on Facebook for my low carb friends. The recipe makes 8 and I am glad to know they keep for a week in the fridge. I am wondering if they can be toasted? Thanks again! Reply Kim says March 13, 2016 at 12:54 pm Cheryl, I am so glad these worked out for you. It's important to be able to feel like everyone else sometimes, I understand completely! :) BTW, you and my daughter share a name, it means "Beloved". I have tried to crisp them in a pan for quesadillas. They crisp up on the outside (with some oil), but aren't exactly like the real thing. My kids liked them just the same. Enjoy your Sunday! -Kim Reply Social Follow me on:         Report this ad Welcome! I'm Kim. I share healthy low carb, ketogenic recipes to help you reach your fitness, health, or dinner goals. Most recipes are diabetic friendly and all are family approved. Sign up for my NEWSLETTER and never miss a post! Subscribe to our Newsletter my foodgawker gallery Report this ad Privacy Policy Disclaimer: This site contains affiliate links. I may earn a small commission if you purchase through these links. I have used the products listed and recommend them because they are helpful and/or from companies that I trust. You do not pay a higher price because of any commissions I may earn. Archives Archives Select Month March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 © LowCarbMaven.com and MomCanIHaveThat 2016. Unauthorized use and/or duplication of this material without express and written permission from this site's author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to LowCarbMaven.com with appropriate and specific direction to the original content. All rights reserved. Copyright © 2016 · Low Carb Maven Subscribe to my newsletter Subscribe  3.75k  26.2k  39  Food Processor Method: Place the pork rinds in a food processor and process until they become a fine powder. Add the baking soda and salt and give it a little pulse to mix. Add the eggs and cheese and process until smooth and thick. Add the water and blend until all of the ingredients are completely incorporated. Pour into a bowl and let sit for 5 minutes. 2.Hand Mixer Method: Put the pork rinds into a large zip-loc bag and crush in batches with a rolling pin or the smooth side of a meat mallet. They should be completely pulverized into a powder. Place the pulverized pork rinds into a medium bowl and stir in the baking soda and salt. In a smaller bowl, blend the cream cheese with one egg until combined and smooth. Add another egg and mix. Add the egg and cheese mixture to the pork rind crumbs and add the rest of the eggs. Blend with the hand mixer until smooth. Add the water and mix until thoroughly combined. Let the batter sit for 5 minutes. 3.Preheat a pancake griddle over medium heat. When hot, oil the griddle and then gently wipe-off the excess with a paper towel. 4.Using a ¼ cup measure, pour the batter onto the skillet and spread into a 5 inch circle with the back of a spoon. I dip my spoon in water to prevent it from sticking to the batter. Cook like you would a pancake. Notes Make sure to spread the batter with a wet spoon or you will end up with a thick pancake that will not serve well as a wrap. Thin the batter with a little more water if you notice it getting a little too thick to spread easily. ***If this recipe is too eggy for you the first time you make it, try using 3 whole eggs, 3 egg whites and 3 tablespoons of oil.  3.75k  6  26.2k  39    « 57 Winning Low Carb Game Day Appetizers! Low Carb Supreme Pizza » Filed Under: Basics, Super Easy Recipes Comments Leave a Reply Your email address will not be published. Required fields are marked * Comment Name * Email * Website Rate this recipe: Yes, add me to your mailing list. Taylor says January 30, 2016 at 9:45 am Baking powder or baking soda??? You say each one at different times in the article. Just wanna make sure I make this right!!! Reply Kim says January 30, 2016 at 10:41 am Hi Taylor. It is baking soda. Sorry for the confusion. I think I need a proof reader! Have a great day. -Kim Reply Crystal says February 29, 2016 at 7:16 pm Do you know how many carbs are in just one tortilla? Reply Crystal says February 29, 2016 at 7:18 pm Nevermind I had a moment. Lol thanks can't wait to try them Reply Kelly says January 30, 2016 at 1:13 pm This looks so great!. Reply Kim says January 30, 2016 at 1:52 pm Thanks Kelly. Have a nice weekend! -Kim Reply Charla says January 30, 2016 at 1:40 pm Can these be frozen? Reply Kim says January 30, 2016 at 1:54 pm Hi Charla. I haven't frozen them yet, but my gut says that they would freeze beautifully since they are just protein and fat. I would make sure that they were 100% cooled before putting them in a bag and freezing. -Kim Reply Susan says February 27, 2016 at 12:48 pm I would put a piece of parchment paper between each one too :) I'll come back and rate this after I've made it! :) Reply Kim says February 27, 2016 at 12:54 pm Yes, parchment between each for freezing would be necessary to prevent sticking. Good catch, Susan. Thanks! -Kim Reply Linda S Harris says January 30, 2016 at 10:03 pm Sounds super easy!! I can't wait to try these! Reply Kim says January 31, 2016 at 9:28 am Thank you! :) -Kim Reply Kate says January 31, 2016 at 9:50 am Do they taste eggy?? So often I find recipes like this are overwhelmingly eggy. Reply Kim says January 31, 2016 at 10:01 am Hi Kate. Actually, I thought the original recipe was a little eggy. It was a great recipe except for that. That's why I changed it. I do not think these taste eggy. Having said that, this is a basic recipe that you could jazz-up buy adding garlic powder, Indian spices or anything you wish. I'm planning to do just that as I come up with future recipes for this wrap. Reply Kay says March 6, 2016 at 4:01 am Yes, they taste eggy to me. I so wanted to love these, but they tasted like a soggy egg omelet. Reply Kim says March 6, 2016 at 10:00 am Hi Kay. I'm sorry you thought they tasted eggy. I have a suggestion if you liked the wraps except for the eggy flavor: use three whole eggs, 3 egg whites and 2 tablespoons of oil instead of the 6 eggs. This may help them taste less eggy. Thanks so much for adding to the conversation! -Kim Reply Casey says January 31, 2016 at 11:29 am instead of whole eggs could you use eggs whites? Reply Kim says January 31, 2016 at 11:44 am Hi Casey. I haven't tried it, but I'm sure you could. I don't know what that would do to the texture. It might be tough and rubbery. I might add about 2 tablespoons of oil. Would you let me know how it turns out? Thanks. -Kim Reply Sarah G says January 31, 2016 at 1:04 pm Can't wait to try these! Reply Kim says January 31, 2016 at 3:09 pm Thank you. I hope you like them Sarah. -Kim Reply Joan McCallum says January 31, 2016 at 7:25 pm Why Pork scratchings...do not use anything that has been commercially prepared and know there are additives for flavour and preservation added. What can I use instead Reply Kim says January 31, 2016 at 7:44 pm Hi Joan. I don't have any subs for the pork scratchings in this recipe. The main ingredient is the pork rinds which provides the structure, thickness and cohesion for the recipe. Luckily I have a great recipe for Zucchini Tortillas for Soft Tacos http://www.lowcarbmaven.com/zucchini-tortillas-for-soft-tacos/ and there is a psyllium tortilla recipe by mariamindbodyhealth.com . Just search for tortilla on her site. Let me know if you have any more questions. -Kim Reply Betsy says February 28, 2016 at 11:15 am The pork rinds I buy have nothing but pork skins - no fillers or other ingredients. It's the UTZ brand. You can buy a large barrel of them on Amazon. I can't wait to try this recipe! Reply Kim says February 28, 2016 at 12:31 pm Thanks for the info on the UTZ pork rinds, Betsy. Have a great day! -Kim Reply Bobbi says February 1, 2016 at 2:52 pm I wonder if you could Panini them? Reply Kim says February 1, 2016 at 3:15 pm Bobbi, I wonder too. I did make a quesadilla and it got crispy on the outside, but it was still a little "pancake like" inside. It was still great, but not exactly like a tortilla. My kids enjoy the quesadillas. Let me know if you try and the results. Have a nice day. - Kim Reply Suzie says February 1, 2016 at 3:33 pm i pre- process my leftover or stale pork rinds and keep them in an air tight container. 2 questions: 1) how much ground prokrinds to use... like a cup, 2 cups? I have no idea of what a bag yields ... 2) even though BBQ pork rinds say zero carbs on the package, do they contain sugars? I was told not to eat the BBQ flavored for that reason... thanks in advance! Reply Kim says February 1, 2016 at 3:48 pm Hi Suzie. I will address your questions in order.... 1) I did not measure in cups because I used a whole 4 ounce bag. Do you have a scale? If so, measure the ground pork rinds into a bowl until it weighs 4 ounces. I do not have another bag of pork rinds right now or I would find out for you. Sorry, I used them all when testing the recipe. 2) I LOVE Mac's BBQ pork rinds. I only specified plain in the recipe but I'm sure it would fun to change that up. As far as hidden sugars... they may have them? I would think sugar would have to be labeled on the bag unless it was put in the catch-all "natural flavorings and spices". If it tastes sweet, it's probably sugar. Hope I was able to help. Have a nice day. -Kim Reply Lynda says February 1, 2016 at 4:43 pm These look yummy! I will try these soon. I was wondering if you've heard of or tried Pea Protein. Used somewhat like whey protein. I just read about it yesterday in a recipe on the Hobbit's site. It might be another version for wraps! Here's a link with a description, you can find more on his site. http://shecallsmehobbit.com/2015/12/common-ketofied-recipe-ingredients-explained-more-to-come/ Reply Kim says February 1, 2016 at 5:24 pm Hi Lynda. Thanks for the compliment and thanks for sharing that link. I have never heard of shecallsmehobbit and it was nice to poke around on their site. ? I have heard of pea protein and have seen it in the health food store. Here are my thoughts - knowing that I have never bought pea protein before: Protein powders will work differently based on their composition and properties; whey isolate, casein isolate, whey/casein, egg white, pea protein. Many people think you can just sub one for the other and I'm not entirely convinced that's true. For example, when you mix casein protein with dairy, it will get really thick like a pudding. Weight lifters like to make it into a "fluff" and have it for dessert. Casein is the protein in milk that often causes inflammation to those who are sensitive to dairy and can cause constipation. Whey protein isolate will never make a thick "fluff" product when mixed with a milk product, but it does give a bit of a drier texture to low carb baked goods which are notoriously moist. I have subbed egg white protein powder for whey protein isolate in a few recipes and noticed that the texture was "off" from a normal texture. BUT, I love using it in non-dairy cheesecake that I make for my daughter with cashews. I like it because it gets thick and sticky and improves the texture nicely. I have no idea how pea protein would react in baked goods nor it's texture or it's flavor. I think it's a great alternative for someone who either can't have or is trying to avoid it. Perhaps I should buy some and try. I bet it makes a nice protein smoothie. Let me know if you try it and how you like it. I would be interested to hear about it. Thanks again for sharing the site and your comment. Best, Kim. Reply Lynda says February 1, 2016 at 6:44 pm He has a couple of recipes using it. I can't remember which. I think it's the protein bar. I agree, I don't think it could be substituted straight. I use the whey protein in my lc rolls per Maria's recipe. I've been doing them for over a year They are dryer, especially opened and toasted. Just had one tonight with my burger! I'm not one who really misses bread, but my hubby has been happier having one with butter with his breakfast! LOL! Now if there was a good substitute for Italian bread, God would have to make a special place in heaven for that chef! LOL! Thanks for sharing your rccipes! Reply Kim says February 1, 2016 at 6:53 pm Lynda- I could totally see the pea protein in a protein bar. Hmmm. You've peaked my curiosity! Have you seen all of the posts lately for "Soul Bread"? It's basically protein powder, egg whites and something else.... I forgot. Baking powder? People are loving it and it seems easy to make. I've seen pictures of people toasting it, using it for grilled cheese, french toast and of course sandwiches. I don't know where it originated but you can be sure I'll be playing with it. You should, too! :) It's my pleasure to share recipes. It makes me happy. Have a good night. -Kim Reply Annie says February 2, 2016 at 2:41 pm Hi Kim. Thanks for this recipe. I use pork rinds to make a faux french toast. 1 cup of crushed pork rinds, 2 eggs, 1 pack of stevia, 1 tablespoon of cinnamon, 1 tsp of vanilla, 1/2 cup of heavy whipping cream and 1/2 cup of water to thin. They pour just like pancakes but taste like french toast. We top them with strawberries and whipped cream. Makes 4. Delish! I will definitely try yours! Annie Reply Kim says February 2, 2016 at 4:06 pm Hi Annie. That sounds like a great recipe. I'll have to try it. Thank you for sharing! -Kim Reply Amanda Rakes says February 8, 2016 at 1:33 pm I am so excited to try these. How long do they keep and how should they be stored? Thank you. Reply Kim says February 8, 2016 at 4:19 pm Hi Amanda. We kept them in the fridge for at least a week and they were still good. We reheated them in the microwave and in a pan with a little oil. I think I liked the pan method best, because it added a little crunch to the outside. Just remember that these are more of a pancake/wrap consistency and not really a tortilla. Have a nice evening. - Kim Reply Angela says February 10, 2016 at 9:11 am I have to try this. Cant use almond flour my daughter is tree nut allergic. Coconut flour recipes make me sick. Can not get around the taste and smell of anything with coconut flour. These look amazing though. Reply Kim says February 10, 2016 at 9:23 am Angela, thank you, and I hope these do the trick for you. My daughter, too, has food allergies (actually sensitivities) so I feel your pain. It's sometimes hard to find things that make the whole family happy. Thanks for your comment! Take care. -Kim Reply Jennifer Smith says February 10, 2016 at 12:50 pm I think the key to this is the using a wet spoon to spread out the liquid onto the pan, otherwise it becomes a thick pancake. I only used 5 eggs because I used duck eggs, and it was still very thick. Even my carb loving hubby loved these wraps w a bit of tuna salad tucked inside. Makes an interesting starting point to other 'pancake' like recipes. PERFECT. Thanks Reply Kim says February 10, 2016 at 1:29 pm Thank you Jennifer for you comment. I couldn't agree more, the batter needs to be spread as thinly as possible with a spoon or else it's just too thick to enjoy like a wrap. How lucky you are to have duck eggs! I'm glad your husband was able to enjoy them, too. Thanks again for your great comment. Have a nice day! -Kim Reply Kae says February 11, 2016 at 9:20 pm Has anyone tried corn flavoring in these? I really miss corn tortillas! Reply Kim says February 11, 2016 at 10:34 pm I feel your pain, Kae! Maybe add 1/4 cup of corn meal to the mixture? You would probably have to add more water to thin it out. Let me know if it works! -Kim Reply Lisa says February 18, 2016 at 10:47 am Canned baby corn processed in the food processor gives the corn flavor with mostly fiber instead of carbs. You could try that. Reply Kim says February 18, 2016 at 11:06 am What a great suggestion, Lisa. Thank you. -Kim Reply Judy says March 1, 2016 at 3:31 pm I just made these to use with hot dogs. I used popcorn extract to add some flavor but I don't think I added enough. They were wonderful! Thank you Kim! Reply Kim says March 1, 2016 at 3:34 pm My pleasure, Judy! Reply Brook says February 12, 2016 at 12:36 am Thank you so much for this recipe! I can't wait to try them! I live in TX where breakfast tacos are a staple and I need a good tortilla sub!! Reply Kim says February 12, 2016 at 6:36 am Hi Brook! You are very welcome. I love sharing! I lived in Texas for several years... that was back when puffy tacos were just becoming popular. Enjoy your tasty breakfasts. -Kim Reply Melissa says February 14, 2016 at 12:07 pm This sounds really good and easy. Definitely going to try them. Would they be good to use to make enchiladas or do you recommend a different recipe? Reply Kim says February 14, 2016 at 1:17 pm Thanks, Melissa. No, they are not suitable for enchiladas - they absorb too much of the sauce making the enchiladas very dry. I know because I tried it. I recommend the 1 carb gluten-free tortillas on my site or low carb store bought tortillas. Another thing I use for enchiladas is cold cut turkey from the deli. It works great. I have even used cooked egg white tortillas although I much prefer the other two choices. Have a great day! -Kim Reply joanie says February 15, 2016 at 3:07 pm Made these tonight. Awesome! I did mine in my small omelet pan and tilted the pan like I was making making crepes.. Reply Kim says February 15, 2016 at 4:39 pm Great idea Joanie. Thanks for sharing! -Kim Reply Linda says February 16, 2016 at 8:39 am Celiac and low carbing, this has made my life so much easier. Thank You Reply Kim says February 16, 2016 at 8:50 am Linda, oh good, I'm glad. :) -Kim Reply Kt says February 18, 2016 at 10:53 pm These smelled so bad. I have never tried pork rinds until today, but I now know I don't like them at all. When I cooked the wraps, and the smell lessened. They were flexible, and had a good texture, so, The lesson learned is this: only make theses if you like pork rinds. Reply Kim says February 19, 2016 at 6:19 am Kt, pork rinds can be a bit of an acquired taste... Thanks for finding the positive in the negative. :) Have a great day and thanks for your comment. -Kim Reply Cindy says February 26, 2016 at 6:21 pm These actually net out to one carb per wrap (.91666). Cream cheese is 8 carbs for 4 oz, no matter the brand, and eggs are .6 carbs each. That said, they have a lot of potential for either savory dishes, or sweet. Reply Kim says February 26, 2016 at 6:50 pm Thanks for the information, Cindy! I have found that almost any nutrition calculator will vary from another depending on what algorithms are being used to calculate the information. For example, Fatsecret.com lists 1 large egg at .38 carbs each and the USDA lists it as .36 per each. I use a program called MasterCook, I enter my raw ingredients into the program by weight and it calculates the information for me. Is it perfect, no - that's why I weigh everything and there will always be a difference when compared with another calculator. But, it's important that people understand why they encounter differences when they enter the ingredients into their own calculators and I thank you so much for bringing this up! Yes, I agree. These wraps do have potential for savory and sweet applications. I have seen many recipes for pork rind pancakes or waffles with cinnamon, so I know it can be done. Thanks again for such a great comment. Have a nice weekend. -Kim Reply Robert Mutch says February 26, 2016 at 8:34 pm Wow, this is awesome! Total game changer. ? Reply Cynthia says February 28, 2016 at 2:52 pm I just finished making my first batch of these "tortillas"... The recipe is super quick to put together, I just wish I had a larger griddle... I love pork rinds, they are a super low carb snack and are very filling. I sampled my first tortilla and do like the taste of it I will be having fajitas and guacamole tacos tonight and I will not feel guilty having a couple. FYI, when I poured the batter onto the my non-stick frying pan I "spiraled" the batter onto the surface and tilted the pan so that the gaps would fill in, this created thin tortillas. Thank you very much for this recipe, I will certainly enjoy future meals with these as a side. I believe next batch will be made with the spicy hot pork rinds, that should add a zing to a breakfast taco... Reply Kim says February 28, 2016 at 3:19 pm Great! I'm glad you enjoyed them and thanks for the tip for cooking thin wrap in the frying pan - almost like a crepe. Using the spicy pork rinds like the original recipe did, is just too much for my family (my kids don't like spicy things) but I hope they make your breakfast taco dreams come true! Thanks! -Kim Reply Lori says February 28, 2016 at 9:37 pm Hi! This looks great! I am so excited to learn ALL I CAN about low-carb cooking (mostly because I lost 110 lbs with 40 more to go)! I will be trying these real soon, but was wondering how long these would keep in the refrigerator and how? Thanks! Reply Kim says February 29, 2016 at 6:24 am Hello Lori. Congratulations on your big loss. I know it came by hard work both mentally and physically. Way to go! We kept them in the fridge for a week in a plastic zip-loc bag. To freeze, place a piece of waxed paper or parchment between each wrap. Have a nice week. -Kim Reply Heidi Gray says March 1, 2016 at 9:15 pm Have you tried making these with BBQ pork rinds? I'm curious how they'd be with pulled pork & cabbage slaw? Reply Kim says March 1, 2016 at 9:44 pm No, I haven't but Primal Palate did theirs with spicy pork rinds. You could add any spice you wanted. I just may add chipotle pepper! Your food combination sounds great. Let me know how it goes. -Kim Reply Judy Schanbacher says March 5, 2016 at 1:35 pm Thank you!! Finally a wrap that my husband loved! They were delicious and they held together when you picked them up (after they cooled). This recipe is a winner! Reply Kim says March 5, 2016 at 1:56 pm Super! I'm glad they worked out for you! -Kim Reply Cheryl Houston says March 12, 2016 at 7:46 pm HI - just tried this out tonight with fajitas and it was amazing. For the first time in a long time I was able to eat kind of like the normal people do! I have low blood sugar/ hypoglycemia and have to be very careful with the carb count of things. So this is great! Thanks so much for sharing your recipes- I am going to try many more and post them on Facebook for my low carb friends. The recipe makes 8 and I am glad to know they keep for a week in the fridge. I am wondering if they can be toasted? Thanks again! Reply Kim says March 13, 2016 at 12:54 pm Cheryl, I am so glad these worked out for you. It's important to be able to feel like everyone else sometimes, I understand completely! :) BTW, you and my daughter share a name, it means "Beloved". I have tried to crisp them in a pan for quesadillas. They crisp up on the outside (with some oil), but aren't exactly like the real thing. My kids liked them just the same. Enjoy your Sunday! -Kim Reply Social Follow me on:         Report this ad Welcome! I'm Kim. I share healthy low carb, ketogenic recipes to help you reach your fitness, health, or dinner goals. Most recipes are diabetic friendly and all are family approved. Sign up for my NEWSLETTER and never miss a post! Subscribe to our Newsletter my foodgawker gallery Report this ad Privacy Policy Disclaimer: This site contains affiliate links. I may earn a small commission if you purchase through these links. I have used the products listed and recommend them because they are helpful and/or from companies that I trust. You do not pay a higher price because of any commissions I may earn. Archives Archives Select Month March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 © LowCarbMaven.com and MomCanIHaveThat 2016. Unauthorized use and/or duplication of this material without express and written permission from this site's author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to LowCarbMaven.com with appropriate and specific direction to the original content. All rights reserved. Copyright © 2016 · Low Carb Maven Subscribe to my newsletter Subscribe  3.75k  26.2k  39    ­ gumgum-verify  ­