Low-Carb Protein Tortillas – with Grass-Fed Steak Fajitas
When I made these protein tortillas (which by the way are kind of like crepes, delicious crepes, mmmm) with fillet steak fajitas, I tell ya… I almost ate the plate. Thankfully, I didn’t though because I’m not a big fan of going to visit my dentist. He’s the kind of dentist that sits you down and proceeds to ask you a million and one questions while you have your mouth wide open and can only grunt your answers. Last time I went I remember he was asking me what I thought about people doing cardio before as opposed to after weight-training. The time before that he was going on and on about current migration policies in different European countries…
Can you tell me how anyone can engage in conversation with hand motions alone and a combination of ggggs, hmmms, rrrrs, and gggaaaas? I don’t think anyone can! And I don’t know why it is that he does this. Maybe it’s too amuse himself as he goes about excavating people’s oral cavities? Or as a way to dish out an endless stream of monologues without them feeling like monologues proper…
Anyhow, this post isn’t about my dentist or his ‘dentist’s-chair-manner.’ It’s a post for a recipe that I know the vast majority of you guys will soon turn into a household staple. Why? Because these tortillas are almost magical, featuring as they do a bunch of fiber, protein, and only three ingredients. Here’s the recipe; check it out:
1/2 cup of liquid egg whites
1/8 cup of psyllium husks (see my Note below)
1/8 cup of almond or cartoned coconut milk
And for the fajitas, in case you want to make the same exact thing I did:
2 steak (or veggies if you don’t eat meat)
1 small onion, sliced into strips
1 small chopped garlic clove
1 red bell pepper, sliced into strips
1 tsp pepper
1 tsp paprika
1/2 tbsp herbamere
1 tbsp coconut oil
1. First, make your tortillas by electrically blending all your tortilla ingredients together (using a handheld blender or food processor). Feel free to season the mix before you fry it up too by adding some salt, herbamere, spices, herbs, etc.
2. Put a bit of low-calorie spray, PAM, or coconut oil on a nonstick pan and get it to sizzling hot.
3. Once the pan is sizzling hot, add 1/2 of your tortilla mix to it, spooning it on the center and spreading it around to cover as much of the pan’s surface area as possible.
4. Turn the pan down to medium low, flip the tortilla, and then move on to repeat steps 1-3 with the rest of your mix.
To make the fajitas, just fry up the onion, garlic, and red peppers. Then, slice the steak into strips and throw it in with the veggies once they’ve softened. Add seasoning to taste and cook everything until the meat reaches your desired level of doneness.
Macros per tortilla (out of the two you get from the mix above, sans the meat as that’s optional since you can use a chicken or veggie filling too): 61kcals, 7g protein, 7g carbs (out of which 4g is fiber so net carbs: 3g), and 1g fat.
Please make sure that you get this kind of psyllium (you can get it here if you’re in the US and from Bulk Powders Australia if you’re in Oz). Don’t get the stuff that’s unmilled (the stuff that looks like this) or the stuff that’s overpowdery because your tortillas won’t really work – it has to be a medium-of-the-range milled psyllium husks.