These are a perfect way to stay on plan while still enjoying some extra variety in your low carb meal options. We’ll be using these for a bunch of upcoming client recipes, so stay tuned!
1/2 cup Liquid Egg Whites (Must be liquid! Doesn’t turn out well with egg whites straight from an egg)
2 tbsp Psyllium fibre (a.k.a. psyllium husk – I bought mine at Bulk Barn)
2 tbsp Almond Milk
Dash Taco Seasoning
Set a small to medium sized pan on the stove and warm on medium heat. Combine first 4 ingredients in a blender, (I used my magic bullet) reserve 1 tbsp of almond milk. Ensure pan is already heated prior to this, as you don’t want the mixture to sit for very long and thicken. Spray the pan with low cal no stick spray and pour 1/2 of mixture into pan, ensuring that it spreads out and evenly and thin by tilting the pan from side to side. Cook for 1-2 mins or until brown on one side, flip and cook on the other side until browned. For the second tortilla, add the remaining 1 tbsp of almond milk, and mix in the blender again. Then repeat the same steps as used to cook the first tortilla.
Serve immediately with your favorite fillings.
Macros: 14 grams protein, 3 grams net carbs, 1 gram fat