This ketogenic diet recipe provides approximately:
Add all ingredients to a bowl except the water.
Mix in boiling water until a dough is formed.
Cover and place in fridge for 10 minutes to cool (this makes it easier to roll).
Using an A4 sized piece of greaseproof paper, place the ball in the centre of one half, fold the other half of the paper over the ball, flatten out and roll with a rolling pin to create a circle, approx. 12cm in diameter.
Heat a frying pan over a medium heat and dry fry the tortilla for 1 minute on each side.
Heat oil in frying pan over a medium heat, add bacon and cook for 5 minutes.
Spread the mayonnaise over the tortilla, add the bacon, tomatoes, sliced avocado to the centre and roll tightly before serving.
MCTprocal is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.
- Tortilla Wrap
- 18g Almond flour flurry e.g. Holland and Barrett
- 8g MCTprocal™
- 4g Psyllium husk e.g. Sat-Isabgol
- 1g Garlic purée e.g. Gia
- 1g Sun-dried tomato purée e.g. Gia
- 1 pinch Mixed herbs, dried
- 20g Water, boiling
- Filling
- 6g Olive Oil
- 20g Bacon, chopped
- 30g Avocado, sliced
- 10g Tomatoes, finely chopped
- 10g Mayonnaise, full fat e.g. Hellman's
