This quick and easy whole wheat sourdough tortilla wraps recipe is soft and high in protein, and only takes 5 minutes to make from start to finish. In addition to that, you can use up your sourdough starter! What’s not to love?
I invented this recipe when I was in a rush to go to my classes. I need carbs in the morning but unfortunately, there were very few ingredients left (I also used up all the oats!)
So I took out the sourdough starter, cracked an egg into it, and cooked it like a crepe. It’s super easy to wipe up, with no fancy ingredients. Needless to say I was able to get to class in time 🙂
Now, why should you make this recipe?
- High protein
- 2 main ingredients
- Easy and quick
- Healthy and whole grain
- Gut friendly
Ingredients and substitutions
Sourdough starter (preferably whole wheat) – this is the main ingredient and unfortunately there are no substations for this. HOWEVER if you really don’t have it, you can simply mix 5 parts of flour and 4 parts of water
Egg – whole eggs or egg whites. I personally like whole eggs because of the nutrition but egg whites are fine too
Optional: this recipe is a great way to sneak some spices and other foods, for example: collagen, cayenne pepper, nutritional yeast for a healthy cheesy flavour without the fat and salt, Italian seasoning, garlic powder and so much more
How should I store these homemade high-protein sourdough wraps?
After cooking, let the wraps cool, and put them in a zip log bag with a piece of parchment paper separating each layer of wraps. I like to store them in the fridge for up to one week
Can I add seeds and herbs to the wraps?
Of course! Ground flaxseed and chia seed are very good choices as well. I love to add dried italian seasoning as well as cayenne pepper and garlic powder.
My batter is too thin/thick
The thickness of these wraps my vary depending on the flour and water ratio of your sourdough starter.
If it’s too thick, I suggest adding one more whole egg or egg white to it
As for batters that are too thin, add half a tablespoon of flour at a time until it reaches the ideal consistency
What does these wraps taste like and feel like?
These wraps are soft and have a pleasant sourdough flavour. They are not hard and are flexible. It’s also very satisfying when you pull it apart.
What can I serve this with?
Ham and cheese wraps, tortillas and roll-ups are just some examples of ideas to serve!
How can I store tortilla wraps?
First, let the wraps cool completely on a cooling rack. Then put the wraps into plastic zip bags, with a layer of parchment paper in between each tortilla. Zip tight and put the bag in the fridge for one week.
I have more questions / suggestions!
Comments, suggestions and comments are more than welcome! All you have to do is fill in the simple contact form below.
Moreover, PLEASE let me know what you think of this recipe! What do you think can make these wraps better? Again, please let me know down in the comments!
Tips & Tricks
- mix the better WELL. Even though some egg whites may not be a big problem, you don’t want to have a lumpy tortilla wrap with bits of sourdough inside!
- Spread the batter by tilting the pan to the sides is a great trick, but if the pan is already very not and the batter isn’t spread as much as you like, feel free to use a spatula to help spreading and evening out the batter
- let cool completely on a cooling rack to ensure the best texture and flexibility of the wrap
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Quick 2 ingredient whole wheat sourdough protein tortillasCourse: All, SidesCuisine: MexicanDifficulty: Easy
These 2-ingredient all whole wheat sourdough protein tortilla wraps are very easy and quick to make, you’ll love them!
1/2 cup sourdough starter (preferably whole wheat)
1 large egg / 2 egg whites
Nutritional yeast, herbs, salt, collagen (optional)
- mix all the ingredients in a bowl until well combined
- Preheat the pan to medium-low heat. for thinner wraps, leave out this step out until you finished step 3.
- pour approximately 1/4 cup of the batter in a non-stick pan sprayed with baking spray or oil. Tilt the pan to the sides or use a spoon to spread the batter into a large thin circle
- cook until the surface is completely dry to touch. Flip with a spatula and cook for another 1.5- 2 minutes
- For more ingredient substitutions, tips, questions and storage instructions, scroll up!
4 servings per container
- Amount Per ServingCalories120
- % Daily Value *
- Total Fat
- Saturated Fat 0.3g 2%
- Cholesterol 53mg 18%
- Sodium 18mg 1%
- Potassium 25mg 1%
- Total Carbohydrate
- Dietary Fiber -6g -24%
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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