Tortillas for wraps

  • 2-eggs, 2 egg -whites, 6oz cream cheese, 1-2 tsp ground psyllium husk powder, 1 tablespoon coconut flour 1/2 tsp of salt
    Preheat the oven to 400F (200C).
    Whisk the eggs and egg whites fluffy and continue to whisk with a hand mixer, preferably for a few minutes. Add cream cheese and continue to whisk until the batter is smooth.
    Mix salt, psyllium husk and coconut flour in a small bowl. Add the flour mix one spoon at a time into the batter and continue to whisk some more. Let the batter sit for a few minutes, or until the batter is thick like an American pancake batter. How fast the batter will swell depends on the brand of psyllium husk some trial and error might be needed.
    Bring out two baking sheets and place parchment paper on each. Using a spatula, spread the batter thinly (no more than inch thick) into 6 circles.
    Bake on upper rack for about 5 minutes or more, until the tortilla turns a little brown around the edges. Carefully check the bottom side so that it doesnt burn.