Tag Archives: wrap

Now That’s a (Low Carb) Wrap!

22 Jan


Only 7 grams net carbs per large wrap


1/2 cup coconut flour
1/4 cup oil
1/2 tsp sea salt
1/2 tsp baking powder
2 tbsp psyllium husk powder
1 cup hot water


Combine ingredients in a bowl. Stir well until you have a nice dough.
Form into 4 balls. Flatten with rolling pin between 2 sheets of parchment. You can roll this dough out quite thin. I made my wraps about 9 inches in diameter.
Cook on an ungreased, non-stick skillet on medium-low heat for a minute or two. Until it starts to bubble. Flip over for another minute or two.
Store in paper bag.

Makes 4 wraps

Serving Size: makes 4 wraps

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 176.6
  • Total Fat: 14.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 274.5 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 9.9 g
  • Protein: 0.0 g


low carb wrap

low carb wrap

Wrap Ideas

  1. Chicken, bacon, ranch (with a slice of cheese) *pictured above
  2. peanut butter, banana, honey and walnuts
  3. steak strips, cream cheese, onions and red peppers
  4. Turkey with avocado
  5. Bacon & Egg wrap
  6. Curried chicken and rice wrap
  7. Chicken Caesar
  8. Brie and apple
  9. Seafood with cream cheese and bacon
  10. BLT

Barely Bread

11 Jan


A really LIGHT bread that just basically holds sandwich ingredients together. Barely! lol


3 whole eggs, seperated

3 tbsps coconut milk

3 tbsps coconut flour

pinch sea salt (optional)



Preheat oven to 300 degrees.

Place all ingredients except the egg whites into one bowl. Egg whites in another bowl.. Using a hand mixer, whip up the egg whites until peaks form. Then mix ingredients in other bowl.
Fold egg whites into other mixture gently.
Place in 4 mounds onto a parchment lined baking sheet. Use a back of a spoon to spread out the mounds to make them bigger like a pancake. (they also make good wraps)
Bake for 20 minutes.

Serving Size: 4 servings


Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 71.5
  • Total Fat: 5.5 g
  • Cholesterol: 138.8 mg
  • Sodium: 79.0 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 4.7 g

Live Flatbread

9 Jan



1 pound carrots, cut into smaller pieces

1 pound celery, cut into pieces

8 cloves garlic

1 medium onion, cut into small pieces

juice from 2 lemons

1 1/4 cups raisins, soaked in just enough water to cover

2 3/4 cups ground flax

2 tbsp raw sesame seeds


Put carrots in blender. Add 3 cups of pure, clean water. Blend until smooth. Add celery, garlic, onion, lemon juice, soaked raisins (and the soaking water).
Blend until smooth.
Pour into a large bowl. Add flax and mix with hands for a couple of minutes. The mixture with thicken after the flax soaks up the vegetable juice.
Using a 9 tray excalibur dehydrater, I measured out 2 1/2 cups of batter onto the teflex sheet. Spread to uniform thinness. When you have all the batter spread onto the trays, sprinkle with sesame seeds.
This recipe made enough for 3 and 1/3 trays. So, when finished each tray will yield 9 pieces of bread.
Set dehydrator to 105 degrees and dry for 10-12 hours. The bread will still be pliable so you can use as a wrap. If you want a cracker, you may dehydrate for longer…

Makes 30 pieces.

Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 76.9
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.8 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.8 g
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