Mama's Naan & Tortilla Wraps
by Patti 'Mama' Corso-Driedger
People usually can't believe that our Low Carb Bread Mix is versatile enough to make Naan and Wraps, but here's Mama's recipe proving otherwise!
Low Carb Mama's Naan & Tortilla Wraps
Patti 'Mama' Corso-Driedger
3/4 Cup of Low Carb Mama's Bugaboo Baking Flour Mix
2 tbl water
2 tbl egg white
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp chilli powder
Combine water and egg whites with a wisk then add Bugaboo Flour Mix and spices. Stir with a spatula until well mixed. Should thicken, there should not be any dry flour. Add a few more srops of water if needed. Let sit 5 min.
Roll dough into a ball and lie between 2 pieces of clear cling wrap. For a Tortilla roll thin. For Nana bread spread with your hands to desired thickness.
For Tortilla, on a non-stick pan, on medium heat (toast) the tortilla for about 1 min, then turn and heat for another 30 seconds. Let cool on a wire rack for a few minutes before using. DO NOT OVER COOK, over cooking will dry the tortilla out and it will break.
For Naan bread, on a non stick pan, heat for 1 min on medium heat on both sides, flip again for 30 seconds if necessary.
Taco Shell: The Tortilla can be folded in half, use a medium size paper muffin cup to keep an opening and place in a 200° for about 15 minutes, so they hold their shape, these can be left on the counter till ready to use, bake longer if you want them crispy like an actual taco shell that breaks.
- Serving Size
- 1 Wrap
- per serving
- 5 grams
- 3 grams
- Net Carbs
- 2 grams
- 6 grams
- 8 grams
Disclaimer: As with all of Mama's Recipes, this is a Low Carb and Gluten Free recipe. However, feel free to adjust with substitutes where you like. Such as egg or dairy vegan substitutes, for example.