Cream Cheese Tortillas

Cream Cheese Tortillas

Beware! These tortillas are very low carb BUT they’re also very addictive. It can be easy to polish them all off (and in the process a whole packet of cream cheese) in one sitting. That being said, their light creamy texture is perfect for wrapping anything you’d normally reserve for a tortilla. They also make a great substitute for pita bread. They’re also a brilliant way to use up excess egg whites if you happen to have a mayonnaise-making addiction like me.

makes: 8
takes: 20 minutes
250g (8oz) cream cheese, softened
1 tablespoon psyllium husks
1 tablespoon coconut flour
3 eggs

1. Preheat your oven to 200C (400F). Line a 2 large trays with baking paper.

2. Using your food processor or a stick blender, mix cream cheese, psyllium, coconut flour and egg until smooth and creamy.

3. Spoon mixture onto your prepared trays to make 8 circles. Use the spoon to spread the mixture as thinly as you can without having any holes in it (about 13cm / 5in) diameter for each circle.

4. Bake tortillas for 10 minutes or until they feel puffy and springy (not wet) when you touch them with your fingers. Cool on the tray or serve warm.

Variations

egg whites – if you need to use up some egg whites just replace whole eggs with 200g (7oz) egg whites.

no coconut flour – use extra psyllium or ground flax seeds.

no psyllium – use extra coconut flour, ground linseeds (flaxseeds) or ground chia seeds instead.

smaller batch – Feel free to halve the batch (1/2 tablespoon = 1.5 teaspoons).

dairy-free / egg-free – sorry! you really need cream cheese and eggs for this one.

Shelf Life / Storage

Keeps for 1-2 weeks in the fridge or indefinitely in the freezer. Just warm in the the oven to freshen up before serving.