1 packet of crispy cereal
¼ tsp baking powder
1 ounce of water
1-2 tsp grape seed oil – optional
1 ounce of egg white
With a blender, bullet, or small ninja, blend the crispy cereal until a fine powder is achieved.
In a small bowl place the rice powder and ¼ tsp of baking powder, and mix well.
Now add the 1 ounce of egg white and 1 ounce of water and whisk until smooth.
Oven method: Preheat oven to 350 degrees.
Line a baking sheet with parchment paper, or a silicon baking mat. Pour your batter onto your covered sheet and spread into a thin circle, the thinner the better. Bake 8-10 minutes for a soft tortilla wrap, press center to make sure it is cooked through.
Frying Pan Method: Low / Medium heat
Heat non stick fry pan over low medium heat, spread batter thin in a round with the back of a spoon or spatula, flip cooking both sides evenly.
While still warm press your tortilla into a 6-inch shallow dish, that is oven safe, oven safe cereal bowls work as well.
Bake at 350 for an additional 20 to 30 minutes until shell is crisp. Perfect for a Taco Salad!