Keto And Gluten Free Spinach Feta And Tomato Wraps For Two Recipes

LOW CARB SPINACH FETA EGG WRAPS

Steps:

• Warm the olive oil in a small pan and add the spinach. Cook for 1-2 minutes until the spinach has darkened and wilted and then remove from heat.
• Add the spinach to a small bowl along with the cream cheese, sun dried tomatoes, oregano, salt and pepper. Mix everything together and taste to season if needed.
• Lay the prepared egg wrap out on a flat surface. Spread the cream cheese mixture across the surface and sprinkle the feta over the top.
• Roll the wrap to close. You can enjoy as is or wrap up to save for later. To warm up the filling: secure the ends of the wrap with a couple of toothpicks and then place on a small/medium skillet over a medium low heat. Cook each side for 30-60 seconds to warm through and enjoy.
• These wraps can keep up to 2 days.

LOW CARB QUICK & EASY SPINACH TORTILLA WRAPS

Steps:

• defrost spinach, then put it in your hand and squeeze repeatedly over the sink until no more water runs out.
• put the spinach and all other ingredients except EVOO in your blender or nutribullet.
• stir with a fork, then whizz for a couple of minutes.
• smear a pancake pan or similar with a little extra virgin olive oil and set the heat to medium.
• once the pan reaches temperature, lower heat and spoon half of the egg mixture over the centre of the pan.
• using a spatula or back of a spoon, spread the mixture to make a tortilla shape - the mix will be gummy, just keep spreading until you have created an even, thin disc.
• leave to cook for 2-3 minutes 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.
• let cool over a plate, then fill with anything you like and serve.

KETO AND GLUTEN-FREE SPINACH, FETA, AND TOMATO WRAPS FOR TWO

Steps:

• Whisk eggs and almond milk together in a bowl until well combined.
• Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter forms, about 2 minutes. Let stand for 5 minutes.
• Heat an 8-inch skillet over medium-high heat; grease with cooking spray. Pour 1/2 of the batter in and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the wrap is no longer wet and the bottom has turned light brown, about 3 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
• Place spinach, feta cheese, and sun-dried tomatoes in the center of the wraps; drizzle with olive oil. Roll from one end to the other to make the wraps.

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

Steps:

• In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
• Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
• Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
• Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

LOW CARB FLATBREAD WITH NO EGG, NO DAIRY, NO GLUTEN, NO NUTS

Steps:

• Prepare the Dough
• Combine the coconut flour, psyllium husk, baking soda and salt, if using, in a medium bowl. Stir well to combine and remove any lumps.
• Add the coconut oil and mix until well-combined.
• Add the water and mix until well combined. Let sit for 5 minutes for the liquids to distribute.
• The mixture should have a doughy texture. If it's too thick to be pliable, add a little more water. If it's too runny, add a tsp more psyllium husk. If adjustments were made, let the dough rest another 5 minutes.
• Roll the Rounds
• Method 1 (easier): divide the dough into 6 equally-sized balls and press or roll each until about 1/4 inch (1/2 cm) thick.
• Method 2 (more perfect circles): divide the dough into 4 equally-sized balls. Roll each ball between two pieces of parchment paper until about 1/4-inch (1/2 cm) thick. Cut out a circle using a bowl, pan-lid, or other template. Collect the scrap dough to make your last 2 flatbread rounds.
• Oven Method (easier)
• Place the rounds on a parchment-lined baking sheet and cook in a pre-heated 350F/ 180C oven until beginning to brown, about 10 minutes.
• Flip the rounds and continue cooking until light brown, about 2-4 more minutes.
• Stovetop Method (prettier)
• Lightly oil a large skillet with a little coconut oil on a paper towel. Heat over medium-high.
• Place a flatbread round on the skillet and cook until bottom is beginning to brown, about 3-4 minutes.
• Flip and continue cooking until the bottom is beginning to brown, about 1-3 minutes more.
• Stack on a plate and continue with the next flatbread.