Paula's Poon Wraps
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 18.8
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 91.7 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.4 g
- Protein: 3.1 g
View full nutritional breakdown of Paula's Poon Wraps calories by ingredient
Introduction
Gluten Free, Low Carb, Low Sodium, Poon Approved, Gluten Free, Low Carb, Low Sodium, Poon Approved,Number of Servings: 8
Ingredients
-
NutraCleanse (or psyllium husks and or flax) 1 1/2 TBSP
Baking Powder 1/8 TSP
Kosher Salt 1/8 TSP
1/8 TSP garlic powder
1/8TSP onion Powder
Egg Whites 100% 1 cup
Tips
Nutritional values use NutraCleanse, will vary if switching out with psyllium or flax. Also I've never tried these without the NutraCleanse. I bought it at ONS in the Dr Poon office or some health food stores carry it.
Microwave for 40 sec and they turn crispy.
Great for enchiladas, soft tacos, lasagna "noodles", pita wraps
Directions
1. Combine all dry ingredients and blend well.
2. Pour in egg whites and stir until lump free. Batter should be very pour-able, like thin crepe batter
3. Heat nonstick skillet on med/high, spray with Pam- may need to spray in between every other wrap
4. Measure 3 TBSP at a time, into a small cup and pour into pan all at once. Swirl pan to evenly distribute batter. Cook until set on one side then flip. Cook until you see brown spots. Cool on a dish towel
5. If the batter becomes thick add more egg whites... i was short a bit of the 3 TBSP for the last one so i added a drop more whites but batter was fine all thru for me.
6. Store cooled wraps in an airtight container in the fridge up to a week and in the freezer up to a month
Serving Size: Makes 8-9 Wraps
Number of Servings: 8
Recipe submitted by SparkPeople user SHYSUGARBABY.
2. Pour in egg whites and stir until lump free. Batter should be very pour-able, like thin crepe batter
3. Heat nonstick skillet on med/high, spray with Pam- may need to spray in between every other wrap
4. Measure 3 TBSP at a time, into a small cup and pour into pan all at once. Swirl pan to evenly distribute batter. Cook until set on one side then flip. Cook until you see brown spots. Cool on a dish towel
5. If the batter becomes thick add more egg whites... i was short a bit of the 3 TBSP for the last one so i added a drop more whites but batter was fine all thru for me.
6. Store cooled wraps in an airtight container in the fridge up to a week and in the freezer up to a month
Serving Size: Makes 8-9 Wraps
Number of Servings: 8
Recipe submitted by SparkPeople user SHYSUGARBABY.