High Protein High Fiber Wraps are a fantastic way to enjoy a nutritious meal that keeps you full and satisfied. Packed with wholesome ingredients, these wraps are not only versatile but also easy to make. Whether you’re looking for a quick lunch option, a post-workout snack, or just a healthier alternative to traditional wraps, this recipe has got you covered. Let’s dive into how to create these delicious wraps that are perfect for any occasion!
Ingredients
- 1 1/2 cups whole wheat flour (180g),
- 1/2 cup oat flour (50g),
- 1 scoop approximate 30g unflavored whey protein powder or your preferred protein powder,
- 1 tbsp chia seeds (15g),
- 1 tbsp flax seeds (10g),
- 1 tsp baking powder (4g),
- 1/2 tsp baking soda (2g),
- 1/2 tsp salt (3g),
- 1 cup unsweetened almond milk (240ml) or your preferred milk,
- 2 tbsp olive oil (30ml),
- 1 tbsp apple cider vinegar (15ml),
- 1/2 tsp sweetener (optional, e.g., stevia, erythritol),
- 1/2 tsp cinnamon (optional, 1g).
Directions
- In a large bowl, whisk together whole wheat flour, oat flour, protein powder, chia seeds, flax seeds, baking powder, baking soda, and salt. Whisk thoroughly to remove lumps. Add cinnamon and sweetener if using and whisk again.
- In a separate bowl, whisk together almond milk, olive oil, and apple cider vinegar. Let sit for a few minutes.
- Gradually add wet ingredients to dry ingredients, mixing gently with a spatula until just combined. A few lumps are okay. Let the batter rest for 10-15 minutes.
- Heat a lightly oiled non-stick skillet or griddle over medium heat.
- Pour 1/4 cup of batter onto the hot skillet for each wrap. Spread into a thin, 6-7 inch circle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully.
- Remove wraps and place on a plate or wire rack to cool slightly, stacking with parchment paper between to prevent sticking. Repeat with remaining batter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Wrap individually in plastic wrap and then place them in a freezer bag.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 8 wraps
Nutrition info (per wrap): Approximately 120 calories, 8g protein, 4g fiber, 3g fat, 18g carbohydrates.
How to serve
High Protein High Fiber Wraps are incredibly versatile and can be filled with a variety of ingredients. For a classic lunch, fill them with lean meats like turkey or chicken, plenty of fresh vegetables, and a smear of hummus or Greek yogurt. For a vegetarian option, consider stuffing them with roasted vegetables, quinoa, and a sprinkle of feta cheese. Add some greens like spinach or arugula for an extra nutrient boost. The possibilities are endless! Serve these wraps with a side of fruit or a light salad for a completed meal.
FAQs
1. Can I use a different type of protein powder?
Yes! You can substitute any protein powder you prefer, such as plant-based or flavor-infused options. Just be aware that this may alter the taste slightly.
2. How long do the wraps last?
Stored in the refrigerator, the wraps will last for up to 3 days, while freezing them can extend their shelf life significantly.
3. Can I make these wraps gluten-free?
To make these wraps gluten-free, substitute the whole wheat flour and oat flour with a gluten-free flour blend suitable for baking, ensuring that all other ingredients are also certified gluten-free.