Ideal Protein Pita Wrap
1 package – IP Potato Puree
1 tbsp Water
¼ tsp. – baking powder
1/3 cup – Liquid egg whites
1 tsp. – olive oil
A little oil to coat the pan
– In a bowl, blend dry ingredients. Add liquid ingredients and mix well.
– Coat the frying pan with oil and bring to medium heat. Spread mixture on pan. Batter will be thick; spread it into a 6” circle with the back of a sprayed spoon
– Cook until edges look dry and bottom of pita is browned approx. 2 minutes; flip and continue cooling for 30 seconds or until browned.
• If the mixture is too thick, add a little water.