These delicious homemade wraps are made with egg whites, corn flour and a bit of tapioca flour. 103
milk, skim, (non fat) powder
at room temperature*
*Note: begin with 1¼ cups water and add more if required to achieve a batter resembling that of a slightly thinned pancake batter.
In a medium bowl, combine all dry ingredients. In a separate bowl, mix together egg whites and water, beat well. Pour into dry ingredients and beat with a wire whisk until smooth. (Should resemble a thin pancake batter.) Let stand at room temperature about 30 minutes.
Heat a 7 to 8 inch non-stick pan over medium heat. Add a small amount of oil, just to coat bottom of pan. Using a ladle, spoon enough batter into pan to cover the bottom. Use the bottom of the ladle to spread to cover. Cook until top is dry and bottom is golden brown. Flip and cook other side. Add a little oil to pan each time you begin a new wrap.
Makes 4 to 6 Wraps, depending on the size of your pan.