INGREDIENTS:
“TORTILLA”
• Some coconut oil, butter, or peanut oil for frying
• 3 eggs, separated
• ¼ cup Jay Robb’s unflavored egg white or whey protein
• 2 oz. softened cream cheese (or egg yolks, if sensitive to dairy)
FILLING
• 2 cups organic lettuce
• 1 pound organic chicken, beef, or pork loin
• 1 jar marinated peppers (or sautéed fresh peppers)
• 1 cup salsa
• 1 avocado
DIRECTIONS:
1. To make the “tortilla”: Separate the eggs (save the yolks for a different recipe), and whip the whites in a clean, dry, cool bowl for a few minutes until very stiff. Blend in the whey protein. Slowly stir in the cream cheese (without breaking down the whites).
2. Heat the oil in a fry pan on medium-high heat until you can put a drop of water in and it will sizzle. Once it is hot, place a circle of dough (the “tortilla” mixture) on the pan. Fry until golden brown on both sides.
3. Remove from heat and place on a plate. Fill with your desired burrito filling and enjoy!
Makes 4 servings.
NUTRITIONAL COMPARISON (PER SERVING)
CHIPOTLE TORTILLA = 290 CALORIES, 9G FAT, 7G PROTEIN, 44G CARBS, 2G FIBER
“HEALTHIFIED” TORTILLA = 126 CALORIES, 10G FAT, 10G PROTEIN, 1G CARB, TRACE FIBER (68% FAT, 28% PROTEIN, 4% CARBS)
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