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Psyllium and Protein Wraps

1/3 cup ground psyllium husks

1/3 cup unflavoured whey protein powder20130721_091232

1 egg (or 2 egg whites)

1/3 cup unsweetened almond milk

Salt and pepper to taste


Mix all ingredients, except almond milk, in a bowl.  Gradually add almond milk as necessary until batter is of a thick, pouring consistency.  Heat a large frypan on low-medium heat and spray with oil.  Pour ¼ of the mixture into the frypan and spread until it resembles a thin pancake.  Once cooked on one side, flip the wrap until cooked through.

Fill with your favourite fillings and enjoy!  Can be made a little thicker and used as a bread replacement in an open sandwich.  Can be frozen between sheets of baking paper.

Each wrap (using whole eggs) is about 90 calories with 10g protein, less than 1g carb and 3g fat.