Tomato Basil Sandwich Wraps
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 119.4
- Total Fat: 7.5 g
- Cholesterol: 37.0 mg
- Sodium: 349.7 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 7.8 g
- Protein: 4.1 g
View full nutritional breakdown of Tomato Basil Sandwich Wraps calories by ingredient
Introduction
Here’s another winner recipe from wheat-free champion nutritionist, Maria Emmerich! This one is for a very simple but tasty sandwich wrap with the flavors of tomato and basil.Make a supply ahead of time, then stuff with lettuce, sprouts, tomato, (uncured, unprocessed) meats, some mustard, hummus, healthy mayonnaise, or salad dressing, and you’re ready to go!
If you don’t have a basil Marinara, you can always add a teaspoon of dried or finely-chopped fresh basil or other herbs/spices. Here’s another winner recipe from wheat-free champion nutritionist, Maria Emmerich! This one is for a very simple but tasty sandwich wrap with the flavors of tomato and basil.
Make a supply ahead of time, then stuff with lettuce, sprouts, tomato, (uncured, unprocessed) meats, some mustard, hummus, healthy mayonnaise, or salad dressing, and you’re ready to go!
If you don’t have a basil Marinara, you can always add a teaspoon of dried or finely-chopped fresh basil or other herbs/spices.
Number of Servings: 10
Ingredients
-
1 1/4 cup blanched almond flour (or 3/4 cup coconut flour)
5 TBS psyllium husk powder
1 tsp Celtic sea salt
2 eggs (4 if using coconut flour)
1 cup basil Marinara sauce (without added sugar or high-fructose corn syrup)
Directions
In a medium sized bowl, combine the almond/coconut flour, psyllium powder (no substitutes: flaxseed meal won’t work), and salt. Add in the eggs and combine until a thick dough. Add Marinara sauce into the bowl. Mix until well combined. Let sit for a minute or two until the dough gels up.
Separate into 10 balls (about 2 inches in diameter). Place the dough onto a piece of greased parchment paper (I used THIS coconut oil spray). Top with another greased piece of parchment. Using a rolling pin, roll the dough out in a circle shape with even thickness throughout. (I used a tortilla press and it worked perfectly!) This dough is very forgiving, so if you don’t make a circle with the rolling pin, use your hands to perfect your tortilla.
Heat a large pan to medium-high heat with coconut oil or coconut oil spray. Once hot, place an unbaked tortilla on the pan (if the tortilla sticks to the parchment the first time, as it did for me, use your hands to close up any holes…the dough is still very forgiving) and saute until light brown, then flip and bake through.
Serving Size: 10 servings
Separate into 10 balls (about 2 inches in diameter). Place the dough onto a piece of greased parchment paper (I used THIS coconut oil spray). Top with another greased piece of parchment. Using a rolling pin, roll the dough out in a circle shape with even thickness throughout. (I used a tortilla press and it worked perfectly!) This dough is very forgiving, so if you don’t make a circle with the rolling pin, use your hands to perfect your tortilla.
Heat a large pan to medium-high heat with coconut oil or coconut oil spray. Once hot, place an unbaked tortilla on the pan (if the tortilla sticks to the parchment the first time, as it did for me, use your hands to close up any holes…the dough is still very forgiving) and saute until light brown, then flip and bake through.
Serving Size: 10 servings
