Low Carb Wraps

mfr0125

Any suggestions for store bought low carb wraps?
I have found Tumarino's low carb wraps in store, but very pricey?

Any recipes to make your own? Thank you.

ladipoet

Use the leaves of Collard Greens (available at many grocery stores) as you "wrap." It's quick, easy, simple and you don't have to make it yourself.

mfr0125

Great idea!

bametels

I do the same with Romaine lettuce leaves. Love it for lunch or a snack filled with cold cuts and cheese, egg or tuna salad, etc.

kpk54

ladipoet wrote: »

Use the leaves of Collard Greens (available at many grocery stores) as you "wrap." It's quick, easy, simple and you don't have to make it yourself.

There's one of those Pearls of Wisdom of which I spoke earlier. I love me some (cooked) collards but never thought of using A raw collard as a wrap. I'm not sure I would like the taste of using a whole one but they certainly are the right size, sturdy enough and pliable enough with the stem shaved/trimmed. Thanks for that idea. I'll definitely try it!

JTyler2016

Here's the recipe I use to make my low carb wraps at home,

4 ounce (113 g) plain pork rinds, crushed (I use my ninja)
⅛ teaspoon baking soda
¼ teaspoon salt (optional)
4 ounces (113 g) cream cheese, softened
3 large eggs, 3 egg whites
¾ cup (117.44 ml/ 170 g) water

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.

Preheat a large pan or pancake griddle over medium heat. When hot, oil the cooking surface and then 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.

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.

The original called for 6 whole eggs but it tasted too eggy for my tastes, but the way I make it turns out just as well, and my picky eater kids agree they are delicious.

Trace carbohydrates per wrap. Makes about 8-10 wraps.

mfr0125

Thanks for recipe JTyler2016! I'm going to try it.