Keto Wraps - Recipe in text below What do you want in a wrap? You want Low Net Carbs, Taste, a Soft Texture, Fold-ability and Fuss-Free making. After getting frustrated with different wrap recipes that were difficult to get right and required a lot of different ingredients - this one is awesome. You can make 2 wraps in the time it's taking your filling to cook. Only add water, knead, roll out flat and pop into a frying pan. Yum! Macros: for each wrap NC 4.9g Fat 27g Protein 20g, Dietary Fibre 5g and sodium 22g Allergens: This wrap contains glutenIngredients: Almonds and Wheat GlutenRecipe Inspiration from: Matt Pearce Ingredients: 1 Cup (100g) Almond Flour1/4 Cup (32g) Vital Wheat Gluten Water 1 teaspoon of Salt Instructions to make: Into a large mixing bowl place 100g almond flour and 32g vital wheat gluten. Mix to combine with a spatula and add 1 tsp of salt Add 1/2 Cup of Water into the dry ingredients and mix until it forms a dough. Knead by hand until you feel the dough relax and go soft. Divide into two balls of dough, placing one in between two sheets of baking paper. With a rolling pin (or bottle) roll out to desired size and thickness, then carefully peel the baking paper off the dough. Thoroughly heat a frying pan and cook the wrap 3-5 minutes until they pull away from the pan. The texture of the wrap will be soft. Layout your meal ingredients on top and roll up. Enjoy!
