Grain-free and Keto
Using CorEats Pizza Dough mix
We all know those “healthy wraps.” You know. The ones that crack apart like splinters the moment you roll them. Then those ones that taste like you shopped from your cardboard recycling can. OR, my “favorite…” The wraps that, after filling with all those yums, you prepare for that first mouthwatering bite, ONLY to have your foundation capsize. Your mouth is left agape, stuck between delicious anticipation and shock, as your eyes spy all those fillings, meant for your mouth, deposited in a heap upon your plate.
Hey, I get it! BUT, never fear, for CorEats is here!
These babies are not only SUPER easy and versatile, but these wraps are SO SCRUMPTIOUS! You can use them for everything from burritos and tacos, to sandwich wraps, to quesadillas. They are soft, flexible, and do NOT break, crack, or crumble (as in my afore-mentioned foodie-monologue :-)
Did I mention they taste delicious and have a texture that is virtually indistinguishable from regular flour tortillas! Seriously, plan to make these ahead for family-approved, grab-n-go meals!
Here is what you will need
makes sixteen 5” wraps, or eight 8” wraps
Parchment paper
Tortilla press, optional
1 CorEats Pizza Dough mix
1-3 Cookie sheets (I used two 14”x20” baking sheets)
Directions
1. Preheat your oven to 350°
2. Prepare your parchment:
Pre-cut, circular parchment paper can be bought on Amazon in several sizes. Choose the size that fits your tortilla press best. If you do not have pre-cut parchment, you can make your own by cutting or tearing sheets into square shapes that roughly fit the size of your press.
3. Prepare your dough by following package instructions.
4. Divide dough equally into either 8 or 16 dough balls.
Dividing dough into 8 equal parts will yield 8” tortilla shells, 16 will make 5.5” wraps.
5. To form your tortillas, follow the directions based on whether you are using a tortilla press or not:
Using a tortilla press-
a) place a sheet of pre-cut parchment paper onto your tortilla press, followed by one dough ball. Cover with an additional sheet of parchment to keep dough from sticking. Close and press to form either a 5.5” or 8” tortilla.
b) Transfer your tortilla to your baking pan. Gently remove the top sheet of parchment, leaving the bottom sheet in place. This will keep your tortilla from sticking to your baking pan.
c) Repeat the steps a-b with your remaining dough balls with whichever method you’re using.
Not using a tortilla press-
a) Working on a sheet of parchment paper, fashion a dough ball into a flattened circular shape. Cover with a sheet of parchment or plastic wrap and use a rolling pin to roll your dough out to either 5.5” or an 8” circle.
b) Gently remove the top sheet of parchment or plastic wrap, leaving the bottom piece. This will keep your tortilla from sticking to your baking pan. Transfer tortilla to your baking pan.
c) Repeat the steps a-b with your remaining dough balls with whichever method you’re using.
6. Bake tortillas in preheated oven:
8” tortilla shells for 7-8 min (or until edges lightly brown).
5.5” shells will need 5-6 minutes
Make sure wraps do not over-brown. The edges might start to slightly turn, then they are done!
7. Remove from the oven and cool.
8. Store leftovers in an airtight container or ziplock bag and refrigerate.
9. Enjoy!
