I noticed I have a passion for wrapping – presents, myself into a cuddly blanket or simply food.
I’ve always played around to create the perfect low carb wrap and frequently came back to my trustworthy cauliflower tortillas, which also work fine as an actual wrap – I love the simple raw veggie combo with sour cream or guacamole. But since I love to get creative in my kitchen, I went on to find an alternative for an even lower carb version. Check.
Back when I had authentic Mexican food for the first time in – guess where – Mexico, I swore off the usual tex-mex stuff you get here in Europe most of the times. And by dropping a polite “sin cilantro por favor”, a new mexican food fan was born because it’s simply that good: flavorful, savory and a lot. That was back in 2013, when Jasmina, Micha and I decided to go to Cabo San Lucas whilst in Los Angeles – it seemed like a cost-efficient way to visit another “bucketlist” country – and we flew in right after celebrating New Year in San Diego.
Since then actually I’ve been hooked to anything wrap-like and if you follow @doriloveslife on Instagram, you might have seen that I have my peak times with wrapping ANYTHING in nori sheets – it’s just an easy way to have a snack on the go or to like a nice dinner with friends, as you can customize them easily to any liking.
But onto my new experiment – inspired by many paleo wraps online, but I made it with some of my own tweaks. Besides spices and a wide variety of fajita fillings, one magic ingredient, which is 99.9% responsible for the dough-like consistency, should get some special attention in this post and it is physillium husk powder. Physillium what??
Well-known in the low carb/paleo/ fitness community, physillium husk seeds are used many times in baking in cooking to avoid any kind of starch or flour to be used, e.g. also as a thickening agent in sauces.
I first heard about them when a friend got them prescribed to add to her diet as someone suffering from IBS – poor her, but they work their magic when consumed with a ton of water and in a yoghurt for breakfast.
Basically husk seeds are a natural form of fiber, in a super high concentrated form though. I did a bit of research and it shows that psyllium has many benefits to the human body, from your heart to your pancreas, adding it to your diet can help promote regularity and overall digestive health.
And as I said, it’s amazing for low carb baking as the seeds/powder thickens when in contact with a liquid and will give your sauces, doughs or pudding a jelly consistency.
- 3 eggs
- 150g quark (curd)
- 3 tbsp physillium husk
- 50g grated parmesan
- salt and pepper
- 1 scoop of cream cheese
- grilled mushrooms
- turkey breast
- sriracha (optional)
- In your food processor, mix the eggs, the quark and the cheese, plus your seasoning.
- Pulse for a couple of seconds and then add your physillium husk powder.
- Now blend the dough until it reaches a smooth consitency. Then let it sit for 2-3 minutes to thicken up.
- Take a baking sheet and line with baking paper, now spread the dough in a thin layer onto the sheet - it might be tricky to spread, just use wet fingers or a wet spatchula.
- Then bake for 15-20 minutes in your preheated oven at 180° until golden brown.
- Fill with your favorite ingredients and dig in.
- If your batter is too sticky, thin it out with a couple of splashes of water and blend again.
So this morning I was in the mood to fill my fajitas with cream cheese, grilled mushrooms, some slices of ham and topped it with sriracha, because I love the heart.
Further fillings could include the classic of grilled chicken, caramelized onions and roasted peppers or even a nice beef chili con carne.
Why not play around with salad and guacamole or anything else your heart desires. I already know what my next one is going to be filled with: ratatouille and feta. Get creative people.
What about a sweet version with paleo nutella?