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.
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.
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About Using Masa to Make Sandwich Wraps
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 low carb sandwich wrap recipe for a month or more trying to get the seasonings right as well as the texture.
The Griddle I Use for these Sandwich Wraps and More
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.
How To Store Slimming Sandwich Wraps
You can make these ahead and store them between sheets of parchment paper or wax paper in a Zip top gallon size bag. They freeze well that way and do not stick together so you can take one out as needed.
How To Use Slimming Sandwich Wraps
These slimming sandwich wraps are great with my Tricky Tuna Salad. And are an easy way to make other simple wraps with your favorite lunch meats with a bit of 5 Minute Mayo and some leafy greens.
They make great layers for enchiladas, or if you make them a bit smaller they make awesome tostadas.
Cut them into strips and Air Fry them for 1-2 minutes and you have crispy totilla strips for salads and soups.
Here’s the recipe for these Slimming Sandwich Wraps
Ingredients:
- 2 2/3 cups Egg Beaters or Liquid Egg Whites
- 1/3 cup THM Baking Blend
- 2 Tablespoons Masa
- 2 Tablespoons +2 teaspoons THM Oat Fiber
- 1/2 teaspoon THM Mineral Salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 Tablespoons dried parsley(optional)
Directions:
- Place egg whites into a bowl and whisk until creamy.
- Add dry ingredients to egg whites and whisk to combine.(Batter will be very thin)
- Heat griddle to 325. Spray with cooking spray.
- Ladel 1/8 cup of batter onto griddle and quickly spread until 12″” is achieved. (you can use more batter if needed)
- Cook for about 3 minuts and then flip. Cook for an additional 3 minutes.
Printable Slimming Sandwich Wrap Recipe
- Serves: 8
- Serving size: 1 wrap
- Calories: 51
- Fat: 1g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
- 2⅔ cups Egg Beaters® 99% egg substitute
- ⅓ cup THM Baking Blend
- 2 Tablespoons masa
- 2 tablespoons THM Oat Fiber
- 2 teaspoons THM Oat Fiber
- ½ teaspoon THM Mineral Salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 Tablespoons dried parsley
- 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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Debbie says
Oat fiber is listed twice. I assume that is a typo. Just clarifying. Thanks.
Judy says
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.
Debbie says
Could you fix these without the Masa? Would it require a substitution?
Judy says
You would have to substitute oat fiber or another on plan flour.
Dolly says
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!
Judy says
I hope you like them 🙂
Charlotte L Good says
Would this be a FP or an E?
Judy says
The numbers came out as a FP for 1-2 wraps any more than that in a serving they become an E 🙂
Wanda says
Can you use egg whites in place of Egg Beaters?
Judy says
yes ma’am
Lisa says
Do you cook these as they’re needed, or can you make a batch and refrigerate/freeze? If so, how long do they keep?
Judy says
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
Kimberly says
Have you made these with fresh eggs instead of Egg Beaters? Is there a difference in the results? Thanks!
Judy says
Hi Kimberly, I have not made these with fresh eggs, if you do please let me know how they turn out for you 🙂
Heather says
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!
Judy says
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 🙂