One of the hardest nuts to crack (or doughs to roll, I should say) in the healthy carb world is tortillas. I’ve made them out of cauliflower and they tasted fine, but they don’t fold like tortillas. I’ve made them with fat head dough, but they don’t store well, and the texture isn’t the same. Let’s face it, unless you can roll it up without breaking and shove it down your gullet without a fork, it’s not a tortilla. The so-called low carb tortillas sold in stores are anything but low carb, and usually have both questionable ingredients and taste. It’s taken me six years of trial and error to finally solve this riddle, and in doing so, have solved two problems. If you do a thick roll with this recipe, you will get Pita bread results. Hooray! And if you go thin with your roll, you get tortillas. Hooray again! I found this out because my consistency with a roller pin is not great. Happy accidents, as Bob Ross would say. The big kicker is you can make a big batch of these, wrap them in a paper towel and a plastic storage bag, and stick them in the fridge for safe keeping. Slap one down in a hot skillet for a couple of minutes, and they come back to life like you just made them.
Of all the things I missed from time to time in this lifestyle, it was making tortilla based sandwiches and quesadillas. Well, no more. This recipe is super easy and quick, has more healthy fiber than a bathtub of Metamucil, and tastes great. The possibilities are endless. Soft tacos, bbq wraps, club sandwiches, and gyros are all on the menu with these versatile wraps. The secret ingredient that makes this all work is psyllium husks. It’s crucial that you not use the powder found in stores. No, for this you will have to get on the interwebs and order this from Amazon. You can find it in canisters and pouches from several different brands. All that really matters is that you make sure it says whole husks and not powder:
See the list of all the Shirtless Chef recipes at www.mysaline.com/shirtless.