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Tortilla Wraps


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.

Crispy Shell:

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!

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