Egg Free Keto Wraps Recipes

EGG-FREE KETO WRAPS

Steps:

• Grind the chia, linseed and psyllium in a processor until smooth. Place ground mixture with remaining dry ingredients in a medium bowl and stir really well so the chia and psyllium don't coagulate when the liquid is added.
• Add the water and EVOO to the dry mixture and stir until you can form a pliable dough. Allow the dough to sit for about 10 minutes so it becomes more pliable.
• Divide the dough into approximately 6 pieces to create wraps. Roll each piece into a smooth ball.
• Using quality baking paper, place one piece of dough onto a piece of paper, squash it down a little and place another sheet of paper on top. You can draw a guide on the back of the baking paper to assist with obtaining a round shape if desired.
• Using a rolling pin, flatten the dough out until very thin, using a roll and rotate the paper motion, rolling the dough outwards to create a circular shape.
• The dough should end up about 2-3 mm/ .13 " thick and roughly the size of a small dinner plate. Roll these thinner rather than thicker as they are very pliable and they will puff very slightly when cooked. If you roll it too thin and it doesn't hold together, simply roll it into a smooth ball again with your hands and reroll with a rolling pin.
• Heat some EVOO- extra virgin olive oil in a frying pan on medium heat.
• Gently peel the flat bread off the paper and cook on each side for 2 minutes until slightly brown, oiling the pan again when required when you flip the bread over. Roll out your next wrap while the previous one is cooking.
• Turn the heat down if browning too much. Remove from pan and oil the pan ready for the next flat bread to cook.