I miss tacos. Badly. But, corn and flour? Not good for me (or you, if you are reading this). So, I went on a quest to find a tortilla recipe that would fuel that desire for a taco or fajita and not make me sick or fat. I found a few but they didn’t quite cut it until I tweaked and modified them to fit my needs. These will be soft and flexible, but not fall apart as soon as you put some sloppy meat and sour cream in them.
- 1/2 cup coconut flour
- 1/4 cup crushed pork rinds
- 5 tbsp psyllium husk powder
- 1 tsp sea salt
- 4 eggs
- 1 cup water
- In a bowl, combine the coconut flour, pork rinds, psyllium powder, and salt. Add in the eggs and combine until i thickens up then add water into the bowl. Mix until well and then let it chill in the bowl for a few minutes while the psyllium does it’s thing.
- Separate into 8 balls (I make one big ball, cut in half, then again and again so I get even sized pieces) and place the dough onto a piece of parchment paper or silicon mats. Top with another parchment, plastic wrap, or mat. Using a rolling pin, roll the dough out in a circle shape with even thickness throughout (about as thick as a quarter). If your circle is a little rough, you can use your hands to tweak your tortilla.
- Heat a large pan to medium-high heat with coconut oil, olive oil or spray. Once hot, place an unbaked tortilla on the pan,
- I find it easiest to flip the paper\mat upside down, get the tortilla in contact with the pan, and then in a second or two, it will peal right off as the tortilla heats up.
- Saute until light brown, then flip and bake through. Makes 8 servings.
NUTRITION COUNT PER wrap (based off my ingredients, double-check your numbers!): Calories: 114, Protein: 5g, Fat: 8 g, Carbs: 6g, Fiber: 4g, NET CARBS: 2g