Interim Step - tortilla rolled between two pieces of parchment paper (a necessity in the low-carb kitchen)

This recipe is so much easier than the one I provided in Low-Carbing Among Friends, volume-1.  I think it tastes better too.  Wraps are such a good meal any time of day.  Yep, you can even make a breakfast wrap with scrambled eggs, cooked tomato and sausage and cheese, and, oh yes, don't forget the mayonnaise to seal the tortilla and a bit extra if you love it like I do.  I remember a few years ago (actually quite a few years now) when wraps became the trendy thing to eat.  My sweet friend and a lady who adopted me as her daughter (unofficially) loved them.  We used to visit her every week for 5 years before we left the country and how we all enjoyed those visits!  Sometimes we took her out and she loved that. She loved music and was talented in a gazillion ways.  She loved people and she absolutely knew how to HUG.  She also knew how to live and live well no matter how wonderful or how humble her surroundings; she made the most of it.  Some of her favorite recipes appear in my Splendid Low-Carbing series of cookbooks and in Low-Carbing Among Friends, page 21, find Jeanne's Squash Soup. Rest in Peace, Jeanne.  I miss you!!  (((HUGS))) You will always reside in my garden of sweet memories.

1 egg
1 tsp olive oil (5 mL)
1/cup Gluten-Free Bake Mix, (CLICK highlighted text for recipe)  (75 mL)
  (this recipe needs my Gluten-Free Bake Mix 1 with the xanthan gum - do not
  substitute another bake mix)
1/cup ground almonds, OR almond flour (75 mL)
1/tsp xanthan gum (0.5 mL)
1/tsp salt, OR to taste (0.5 mL)

In small bowl, whisk egg and olive oil well.  Add Gluten-Free Bake Mix, page___, ground almonds, OR almond flour, xanthan gum and salt.  Whisk well with fork until a sticky dough forms.  Measure 2 dough balls, weighing about 2.4 oz (68 g) each. 

Place ball on parchment paper.  Cover with plastic wrap.  Press ball out with hands into a circular shape and continue rolling out with rolling pin (a small one works well; mine has a rod with two rollers on either end, one smaller and one bigger) and use hands to press out where necessary, to make a nice circular shape.  Don’t roll it too thin; more or less even thickness.

Nuke approximately 40 seconds (this timing will vary greatly from microwave to microwave).* 

Now I usually add fillings to the tortillas such as cooked, warm ground beef mixed with salsa, add in some cheese and I like mayonnaise (weird, I know, but tasty), or sour cream and these act as the glue to keep the tortilla closed.  Next I fry the loaded tortilla in light olive oil in a nonstick skillet until browned on both sides.  (Use 2 spatulas to carefully turn the tortilla.)

Helpful Hints:  *Everyone’s microwave oven will be a bit different.  Mine is huge and powerful.  If by accident you overcook this tortilla when first trying to figure out the correct timing (you will know if you did because when you fold it, it will crack), simply continue cooking until you have a nice big, crispy cracker.  No ingredients will be wasted.  The cracker is especially good spread with Healthy Butter, page___ and peanut butter.  I have made this using only the Gluten-Free Bake Mix, and it was good as well, but the carbs are 7.9 g carbs per tortilla and that would be too much for some folks; considered moderate carb at that level for a tortilla.

Yield:  2 tortillas
1 serving
231.2 calories
9.4 g protein
18.6 g fat
5.3 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

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