Carrot Tortillas

Carrot Tortillas

Rate It: 
Average: 5 (1 vote)
Sugar Free or Gluten Free
Calories per serving: 
120
Servings: 
4
Ingredients: 

1 can (~1 1/2 c) sliced carrots
1/2 c. liquid egg whites
1 egg
2 T. whey protein powder
2 T. golden flax meal
1 T. coconut flour

Directions: 
  1. Spray skillet or grease with coconut oil.
  2. Pulse all ingredients in blender cup until well combined.
  3. Pour 1/2 cup of batter into skillet and shape into thin circle with spatula.
  4. Place lid on skillet and cook over medium heat until bubbly.
  5. Carefully flip tortilla then cover and cook other side.
  6. Press down with spatula to flatten.
  7. Repeat with remaining batter.
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About This Recipe

My husband came across the Red Pepper Tortillas recipe when he was looking through Inside Kelly's Kitchen and asked if I could make them for dinner last night. I told him I would, but didn't realize at the time that we only had one red pepper left in the fridge. So, when I got home from work, I had to get the creative juices flowing. I decided to try to sub the red peppers for carrots and the result was these Carrot Tortillas. The fact that they are gluten-free and have veggies hidden in them is a huge plus to me!

 

I had to tweak the original recipe a little bit because the carrots turned the batter into more of a puree than a liquid consistency. I figured that adding some extra egg whites would do the trick to thin out the batter and help hold the tortillas together. After that, I was worried the mixture may taste too eggy so I also added in a little bit of coconut flour.

 

I recently found Tortilla Pans at the Dollar Tree, so I figured I'd try them out and make our meal even more exciting by making some tortilla bowls. To do this, placed a tortilla in the pan, popped it into the toaster oven, and set the dial for Dark. To be honest, I'm not sure exactly how long it toasted for. I recommend to just keep an eye on the toaster oven and remove it once the edges are starting to crisp up. 

 

The tortilla bowls held up quite nicely and I filled them with a Spicy Shrimp Taco mixture. (I think they could actually pass for taco shells as well if you don't fill them up quite as much as I did and then just gently fold them around the mixture you put inside!)