Just got venison salami and its going to be the perfect filler for the wraps.
- 500g cauliflower steamed and blended until smooth
- 2 eggs
- 1/4 tsp salt
- 4 Tbls psyllium husk
Steam cauli until soft
Drain all the water and blend until smooth with a hand blender
Add the husks, eggs and salt and blend again
Leave the mixture to stand for 15mins or more to thicken the dough
Break the dough into 6 balls and roll each ball into a round flat shape
Use coconut flour to dust
Heat a pan on the stove & dry fry the wraps until nicley browned on each side
* Can use butternut or sweet potato if you needing the carbohydrate
For egg wraps simply whish 3 eggs in a jug season with salt and pepper or herb salt
Pour some of the mixture into a heated pan and swirl around the pan (like you would a pancake)
Cook on both sides
Roast seasonal veg with a drizzle of avo oil and balsamic vinegar
I have some delicious smooth cottage cheese free from preservatives that I am going to smear on my wrap
add the veg and slices of salami