Sandwich Wraps

Slimming Sandwich Wraps (THM FP, Low Carb, Gluten Free)

These Slimming Sandwich Wraps are pretty awesome. They are light and sturdy to hold all your sandwich fillings and don’t pack the punch of calories or carbs that are present in store bought wraps.Disclosure Statement

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.

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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

5.0 from 1 reviews
Sandwich Wraps
 
Prep time
Cook time
Total time
 
A lightly corn flavored low carb, low fat sandwich wrap.
Author:
Serves: 8
Ingredients
  • 2⅔ cups Egg Beatersยฎ 99% egg substitute
  • ⅓ cup THM Baking Blend
  • 2 Tablespoons masa
  • 2 tablespoons THM Oat Fiber
  • 2 teaspoons THM Oat Fiber
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 Tablespoons dried parsley
Instructions
  1. Place Egg Beaters into a bowl and whisk until frothy.
  2. Add dry ingredients and whisk to combine. Batter will be very thin.
  3. 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.
  4. 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.
Nutrition Information
Calories: 51 Fat: 1g Carbohydrates: 6g Fiber: 3g Protein: 8g Cholesterol: 0mg

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Slimming Sandwich Wraps (THM FP, Low Carb, Low Fat, Gluten Free)

17 Comments

  1. Debbie

    Oat fiber is listed twice. I assume that is a typo. Just clarifying. Thanks.

    Reply
    1. Judy (Post author)

      actually it is not a typo.. but my recipe program doesn’t allow for me to enter it as 2 TBS + 2 tsp in the recipe card.

      Reply
  2. Debbie

    Could you fix these without the Masa? Would it require a substitution?

    Reply
    1. Judy (Post author)

      You would have to substitute oat fiber or another on plan flour.

      Reply
  3. Dolly

    Thanks for this awesome recipe! I’m not a big bread person but I love wraps and tortillas. Here in Canada we can’t get the Mission Tortillas (low carb) or Joseph’s so my only option has been wonder wraps. I wanted something a little less eggy (and more corny…LOL), so I’m super excited to try this!

    Reply
    1. Judy (Post author)

      I hope you like them ๐Ÿ™‚

      Reply
  4. Charlotte L Good

    Would this be a FP or an E?

    Reply
    1. Judy (Post author)

      The numbers came out as a FP for 1-2 wraps any more than that in a serving they become an E ๐Ÿ™‚

      Reply
  5. Wanda

    Can you use egg whites in place of Egg Beaters?

    Reply
    1. Judy (Post author)

      yes ma’am

      Reply
  6. Lisa

    Do you cook these as they’re needed, or can you make a batch and refrigerate/freeze? If so, how long do they keep?

    Reply
    1. Judy (Post author)

      I make these in batches — I freeze them between layers of wax paper to avoid sticking — and they kept for about 5 days in the fridge

      Reply
  7. Pingback: Masa or Corn Flour Tortillas - Nana's Little Kitchen

  8. Kimberly

    Have you made these with fresh eggs instead of Egg Beaters? Is there a difference in the results? Thanks!

    Reply
    1. Judy (Post author)

      Hi Kimberly, I have not made these with fresh eggs, if you do please let me know how they turn out for you ๐Ÿ™‚

      Reply
  9. Heather

    Do these have an egg taste? I am not a fan of the flavor and have had to toss many a low carb recipe out because of it. These look amazing and I’m really hoping they will work for us!

    Reply
    1. Judy (Post author)

      I didn’t notice one … but I know that many people have different tastes.. I’d say maybe do a 1/2 or even a 1/4 batch to make sure they are going to work for you ๐Ÿ™‚

      Reply

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