Healthier Gluten-Free Wraps/Tortillas

Ingredients

• Flaxseed

  Seeds

  2 tbsp, whole or 21g

• Sesame seeds

  Seeds, whole, dried

  1 ¼ tbsp or 11g

• Almonds

  Nuts, dry roasted, without salt added

  1 oz (22 whole kernels) or 28g

• Oat flour

  Partially debranned

  ⅛ cup or 20g

• Whey protein powder

  Gold Standard, Any flavor, 100% whey protein

  12g or 12g

• Baking powder

  Leavening agents, low-sodium

  ¼ tsp or 1g

• Salt

  Table

  ⅛ tsp or 0.8g

• Rice Milk

  Trader Joe's

  ³⁄₁₆ oz or 6g

• Olive oil

  Salad or cooking

  ¼ tsp or 1g

• Vinegar

  Distilled

  ½ tsp or 3g

• Heavy whipping cream

  Fluid

  1 tbsp or 15g

• Honey

  ¼ tsp or 2g

• Water

  Plain, clean water

  4 tbsp or 59g

• Basil

  Spices, dried

  1 tbsp, leaves or 2g

Directions

1. Preheat oven to 350 degrees F.
2. Mix together dry ingredients.
3. Whisk together wet ingredients in a separate bowl.
4. Beat wet ingredients into dry ingredients vigorously with a mixer or whisk.
5. Divide batter into two sticky masses.
6. Drop in balls on to a greased cookie sheet or silicone baking mat.
7. Press a piece of plastic wrap over dough balls.
8. Flatten rounds with hand, and use a rolling pin over the plastic wrap until dough is 1/8 inch thickness. Peel off plastic wrap and smooth over any bubbles with fingertips.
9. Bake for 8 minutes. If you over bake the wraps, there will be dry crispy spots on them. If you under bake them, they will be doughy on the inside. The key is the make sure the dough is spread evenly, with the thickness uniform throughout.
10. Let wraps rest on silicone mat until lukewarm to the touch, then carefully run a sharp spatula around the bottom to unstick.
11. Let cool completely and store between sheets of paper towel in a plastic zip-top bag on the countertop. Use as desired and enjoy!

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