You don't have to give up corn tortillas on a low carb diet. These soft low-carb tortillas are quite simple to make - and they are naturally low in carbs, calories and fat.
Enjoy with your favorite wraps and soft taco fillings. Real corn often adds flavor to an authentic Mexican dish, and this recipe is no exception - but without all the carbs.
3/4 Cup Carb Counters™ Low Carb Corn Muffin Mix
1 Large or extra-large Egg white (approximately 1/4 cup)
2 Teaspoons Oil
1/4 -to 1/3 Cup Water
1/4 Teaspoon Salt (optional)
Turn a burner to medium high on your stove and lightly coat a skillet with non-stick cooking spray. Preheat the skillet on stove while making the tortilla batter.
crispy low carb tortilla
Mix corn muffin mix, egg, oil (and salt if using) together. Add 1/4 cup water (and, if needed for pancake-like spreading consistency, add a couple tablespoons more.) Spoon a couple tablespoons full of batter in the center of the hot skillet, and with a spoon, spread the batter out to make a 6" wide tortilla.
Cook the tortilla briefly, flip, and cook for a half minute on flipped side. Repeat with remaining tortillas.
Cook's tip: You may add slightly more water, if desired, to just let the tortilla spread itself out like a regular pancake.
Makes 5, 6" corn tortillas, 3 net carbs each.
Store leftover tortillas in zip lock bag or covered container in fridge for up to 1 week.