Low Carb Spinach Wraps

Since going Keto, I’ve missed sandwiches and wraps, so I’m always on the lookout for a low carb replacement.  Today I tripped across a simple recipe I could adapt for spinach based wraps that I can use for lunches or even burritos! #ThisGirlLovesToEat

Quick & Easy Spinach Wraps

• 1/2 – of a 16 oz bag of Frozen Spinach (defrosted)
• 3 Large Eggs
• 1/2 tsp Psyllium Husk Powder
• 1/4 tsp Xanthan Gum
• 1/8 tsp Freshly Ground Sea Salt
• 1/8 tsp Freshly Ground Black Pepper
• 1/4 Cup Mozzarella Cheese
• Olive Oil Cooking Spray

1. Defrost spinach, then squeeze out all of the water.
2. Put the spinach and all other ingredients in your blender or Vitamix.
3. Process for 1-2 Minutes, gradually increasing your speed, until all ingredients are combined and very smooth.
4. Add in 1/2 Cup Mozzarella Cheese.  Blend another 15-30 Seconds.
5. Lightly spray a small skillet with the olive oil spray (I used a 6 1/3″ Le Crueset Skillet) and put on stove with flame set to medium-high heat.
6. After about 30 seconds, lower heat to medium and pour about 1/2 of the batter in the middle of the pan.
7. Using a spatula spread the batter out to make a tortilla shape – the mix will be thick but not unspreadable, just keep spreading until you have created an even, thin disc.
8. Cook for 2-3 minutes, you should see bubbles popping like when cooking a pancake, or until the edges start to shrink away; check if cooked by lifting the edge: if it lifts easily, you can now flip your tortilla over and cook the other side for about another minute.
9. Remove from pan, cool on a wire rack, and fill with your favorite sandwich or wrap fillings.

Cool completely and make sure wraps are dry before storing in a sealed container, between pieces of parchment or waxed paper, in the refrigerator.  Can be frozen in zip bags as well.

Nutrition Information per wrap (makes 3 large wraps):

• 168  Calories
• 6 g  Fat
• 3 g  Carbs
• 9 g  Protein