Low Carb Wrap

1. 1

   Whisk dry ingredients together then add oil and water to form a dough.

2. 2

   Form into 7 (1.5 oz) balls then flatten slightly.

3. 3

   Cut a gallon size freezer zip top bag into 2 - 8 inch rounds (or use parchment paper) and use a tortilla press and/or a rolling pin to flatten the dough into an 8 inch round.

4. 4

   Cook on an ungreased, non-stick skillet on medium-low heat for a minute or two until it starts to bubble. Flip over for another minute or two.

5. 5

   Note: they will shrink slightly during cooking leaving you with a 7 inch tortilla.

No additional tips available.