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Low Carb Tortillas

Posted Jun 18 2012 10:36pm

This is a very exciting recipe. Don’t pretend like it’s not.

Okay, okay. I know these babies don’t really have the curb appeal of a cupcake sundae , but don’t let that fool you. These things are worth their weight in edible gold.

Regular tortillas? Ugh. Carby and caloric. I don’t eat ‘em.  Unfortunately, tortillas are the building blocks for all kinds of fun foods.

Quesedillas? Love them. Can’t eat them.

Burritos? Beany goodness. Ya need tortillas.

Tortillas lasagna? Good for indecision, bad for low carb.

Tacos? Who isn’t in love with tacos? I’m going into withdrawal!

Tortilla pizza? Too fun not to eat. Unless you’re crazy. Don’t point fingers.

Sad right? I know. All of these fun tortilla dishes and you. can’t. eat. any. Sob.

But alas, now you can! Chickpea flour is the handsome heart-throb in this story who comes galloping in on his steed and whisks us off into the tortilla sunset. You want all this tortilla goodness and more? You got it. And a knight. You have a knight now too.

So does this all sound good to you? Low carb and calorie totilla-ness? Of course it does.

And you thought you wanted a sundae.

Low Carb Tortillas (Grain Free, Gluten Free, Low Carb, Vegan, Low Calorie)

What’s fun about these is that you can make them into all different shapes. If you want a big tortilla to make, say, a pizza, you could cook all the batter at once in a big pan. If you waned smaller ones to make something like tacos, you could cook the batter in two batches in a small skillet. Play around! And have fun top ping them with cheese, peanut butter, berries, or whatever you like.

Serves 1 (easily doubled or tripled)

Nutritional Info

Serving size: 1 recipe

Calories: 91

Fat: 2 grams

Net carbs: 13 grams

Ingredients

1/4 cup chickpea flour

1/4 cup water

1/16 teaspoon salt

Directions

Whisk together all ingredients until thoroughly incorporated and no clumps remain. You do not want clumps of raw chickpea flour in your tortilla! Heat an oiled or nonstick sprayed skillet (see above for what size) over medium high heat. Pour in the chickpea flour batter and quickly tilt the pan to spread the batter thinly around. Cook until for a few minutes on each side, or until golden. Plate, top, and eat!

Or be like me and just eat them standing up. Yup. That’s how I roll.

Enjoy!

Kelly M.

 

 

 

 

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