Keeping things on the lighter side of fat and carbs is a great way to allow you to fill your wraps with a wide variety of ingredients. These wraps are made with a combination of flours and spices to add a slight corn flavor and add a bread like texture.
Gwen from Gwen’s Nest introduced Masa as an ingredient in her recipe for In a Jiffy Corn Muffins that rocked the THM community as she normally does with her great recipes. It got me to thinking about making a wrap that was a bit more sturdy and had that corn flavor to wrap around some of my favorite sandwich fillings. And soft tacos of course!
I’ve been tinkering with this slimming sandwich wrap recipe for a month or more trying to get the seasonings right as well as the texture. During that time I got this really cool Epica Crepe Maker Griddle that has a 12″ cooking surface and came with a spreader and a spatula. I can’t wait to make more recipes with this wonderful tool.
I probably won’t use these slimming sandwich wraps everyday, because mixing the masa with S fuels can get a little tricky and isn’t the best idea for an everyday wrap. I do enjoy the wonder wraps from the Trim Healthy Mama Cookbook occasionally, I’m just not fond of the egginess that happens with them at times. So these would be a good substitute when that happens.
Here’s the recipe for these Slimming Sandwich Wraps
- Place Egg Beaters into a bowl and whisk until frothy.
- Add dry ingredients and whisk to combine. Batter will be very thin.
- Spray griddle with cooking spray and laddle batter onto griddle. Spread until 12" wrap is achieved, you can add a bit more batter if needed.
- Cook for about 3 minutes and then Flip.... and cook for an additional 3 minutes. I normally wait until the batter is dry before flipping and then let them cook until dry.
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