Many of you have asked us for a baking mix for tortilla wraps – today we can tell you: it has been around for a long time!
With our Pizza Dough baking mix plus our new Bamboo Fiber, you’ll get ultra-thin and super delicious gluten-free low-carb wraps – with only 102 kcal and just 0.3 g carbs per large tortilla (about 30 cm in diameter).
In general, you can conjure up delicious wraps with any of our grain free baking mixes, also very tasty is e. g. the Morrocan flatbread. But when it comes to texture and taste profile similar to traditional wheat or corn tortillas, our pizza dough is most certainly the better choice!
Recipe Tortilla Wraps low-carb gluten-free soy-free keto
Ultra-thin, super rollable and super delicious gluten-free low-carb wraps – with only 102 kcal and just 0.3 g carbs per large tortilla wrap!
- 200 g Dr. Almond Pizza Dough baking mix
- 40 g Dr. Almond Bamboo Fiber
- 350 g water
- Mix together the pizza dough and 350 ml water.
- Devide the dough with your wet hands into 8 same sized balls and proceed to form each of them into thin flat breads, approx. 6 cm wide. Then wash your hands and dry thoroughly. Now it’s time for the bamboo fiber!
- Generously dust both sides of each wrap with bamboo fiber. Sprinkle a clean work surface with bamboo fiber and roll out the dough with a rolling pin, flip the wraps repeatedly and dust them again with bamboo fiber. You’ll need about 4 –5 g bamboo fiber (approx. 2 tablespoons) per tortilla.
- Roll to the thickness you prefer (max. 28 – 30 cm thick) and possibly cut out circular pieces with a dough cutter (in case it should look especially pretty). Tip: the thinner the tortilla, the easier it is to roll it up, however, the more it cracks when rolling out the dough. With a diameter of 28 – 30 cm, you’re on the safe side. Should you wish smaller tortillas, just reduce the dough.
- Heat a big dry frying pan (no fat!) and cook the tortilla on the highest setting on both sides for about 1 min. Tip: should the tortilla get slightly bubbly after you’ve turned it over the first time, then quickly turn on opposite side again – bubbly spots tend to turn black at once. Then turn again until both sides are well baked. DO NOT cook too long as the dough gets too dry and will crack afterwards when rolling up.
- Put the tortilla on a plate and let it cool down, flip after a few minutes. Just lay the remaining tortillas on top – this way, they keep themselves warm and won’t dry out quite as fast.
- Add a topping of your choice, if you like, roll up and enjoy!
Storage tips:
The tortillas can be easily stored in the fridge for some days putting them in a tightly closed plastic bag. But freezing them will work even better: just put them in a freezer bag and into the freezer. To defrost, please let them IN the bag, otherwise the tortillas would quickly dry out.
Dry tortillas can be ’refreshed’ very quickly and easily: hold the tortilla under a water tap until it gets completely wet, then put it into the microwave or heat briefly in a pan – ready for roll up again!
… and here comes the whole story in pictures:
I’m confused, the pictures show the tortilla in a frying pan after rolling out, but the text only mentions a pan if refreshing the tortilla, could you please clarify.
Dear Angie, sorry about that, there is an error in the recipe – we will correct that. The tortilla are fried in a pan, 1 min each side.
have a great day
Monika