Red Pepper Protein Wraps (Low-Carb & Gluten-Free)

Did you know that, right now, there are over 1,200 recipes at Yup. It’s true. We’ve done our best to categorize them into diet (low-carbdairy-free, egg-free, raw, paleo, sweetener-free, vegan, etc.), protein powder (whey, casein, pea, rice, etc.), and food category (protein pancakes, protein cheesecakes, protein bread, protein fluff, protein bars, etc). You can find all the categories here. But sometimes, as you can imagine, recipes get lost. So I’m re-surfacing some of my favorite recipes to make sure you give them a shot. A small number of the recipes, you’ll notice, also feature in the new Protein Pow Cookbook (not all of them though as the vast majority of recipes that went into the book have now been taken off this website completely). I have to use all media available at my disposal to make sure the best recipes make it onto your plate, you know? Take for example these wraps:

Screen-Shot-2013-03-23-at-5.34.28-PMThey’re extremely easy, quick to make, delicious, and both their macros and micros are phenomenal. They’re one of those recipes that you really have to sit down, jot down or print, walk into your kitchen, and make. I’ve actually made the wraps a bunch since I first published this recipe and I promise, once you try them for yourself, you’ll be making them a lot too!

(By the way, before I forget: I am releasing the June edition of the Protein Pow Newsletter tomorrow. Make sure you’re signed up to receive it because I’m releasing my recipe for The Best Protein Crackers on Earth on it. I’m also releasing some huge, and I mean HUGE, news on it as well as four brand new dates for Protein Pow Workshops – for New York City next month and London in July. To sign up, click here!)


1/8 cup  psyllium husks
1/8 cup  whey (see Note 1 below)
1 whole egg
1 egg white
1 red pepper (see Note 2 below)
Sea salt or Herbamare to taste (see Note 3 below)


1. Blend everything together. Then, heat up a nonstick pan with some coconut oil (just a teaspoon) and let it get hot.2. When it gets sizzling hot, spoon your mix in the center of the pan and, with a spoon, spread it around as it cooks. Lower the heat to medium.

Once it looks like it’s cooked on one side, flip it. Do this four times to get four wraps!
I filled my wraps with chicken breast, hummus, and steamed spinach (and had a banana for ‘dessert’ to tick off my macros and silence my sweet tooth).

The wraps were incredible! I know this will sound odd to you but they were a bit like corn tortillas, something about the whey and psyllium did this – I have no idea what it was! but I absolutely loved them and will be making them again because the macros are surreal and the flavor is…. fwaaaaaa!

Macros per Serving (out of 4):

4.7g carbs (out of which 3g is fiber!!!!!)
7.6g protein
1.2g fat

Notes:1. I used unflavored whey protein to make these. If, however, you have no unflavored whey around or a desire to get some, you can use vanilla whey protein. I know it sounds odd but it actually works with the red pepper! Give it a shot and you’ll see.

2. If you, for whatever reason, don’t like red peppers, you can substitute them for yellow, orange, or green peppers. You can also use sundried tomatoes instead of peppers to make… you guessed it: sundried tomato wraps.

3. Instead of salt I’ve been using Herbamere. It tastes absolutely delicious and is great alternative to salt! It contains lots of veggie goodness is there too. Look into it in case you’ve never heard of it. It’s tasty.

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