Just Add Water Wraps!

*Please Note: It is essential to use a non-stick pan that is in great shape, since the wraps are thin. If your pan is old, you won't be able to flip it without ripping it.

1/4 cup Protein Powered Baking Mix

1/4 cup water

Step 1: Lightly oil a crepe pan (or other large non-stick pan). 

Step 2: Stir the water, mix quickly and IMMEDIATELY pour the batter, lift and move the pan around until it is completely covered. This is necessary because the mix thickens as it sits which makes it harder to spread. 

Step 3: Then turn the element to medium. Yes, you are turning the element on after you have formed the wrap (otherwise it is also harder to spread thinly because it starts to thicken as it cooks and we are trying to make a wrap, not a pancake).

Step 4: Flip it over as soon as it is flip-able (the sides will start to lift slightly). If you are using a pan that is in good shape and not sticky, you should be able to pull it and turn it over with your fingers when it is only slightly cooked. You can cook it light or cook it more crispy and flip with a spatula, depending on the texture you prefer.

Step 5: Take the pan off the heat in between making each wrap, so it can cool down before the next one.

These freeze well so you can make them all at once, let cool and store in the freezer in a large freezer bag.