Pork Rind Tortillas 

Low-Carb Tortillas

We love tacos, we love fajitas, we love tortillas! Not being able to include tortillas when making tacos and fajitas is a total bummer. I’ve tried the coconut tortillas that they sell at the store but they weren’t right, too much coconut flavor. We’ve gone years without tortillas. It’s been fine, the food is so tasty you hardly miss the tortillas but every now and then it would be nice.

Pork Rinds

Boy was I excited when I stumbled upon a low-carb wrap recipe by the lowcarbmaven that used pork rinds as the “flour” ingredient in a tortilla recipe. I’m always up for trying new recipes, including tortillas made with pork rinds. I’m not a huge fan of pork rinds. In fact, I don’t think I’d even heard of pork rinds a year ago. When I saw the recipe that used pork rinds I went on a hunt and found some. They were in the chip section of the grocery store. They’re a snack food, if you didn’t know. Hmmm, a snack food. I decided I’d try one right out of the bag since that’s how you’re supposed to eat them. Not a fan. This was a little worrisome since I was about to use a whole bag in a recipe. I was not deterred.

The Tortillas

The tortillas had a hint of the pork rind taste. It wasn’t terrible but it was there. Once we added food to the tortillas it was great. The pork rind flavor was so subtle that it didn’t interfere with the other yummy flavors. One change that I’ve made is adding some taco seasoning to the tortilla mix. This really changes the flavor away from pork rind to a more spicy flavor that complements tacos and fajitas better.

One thing about these tortillas, they are filling. I usually make them really small, close to a 4″ size so I can have a few before I’m totally stuffed. I think my family would prefer bigger tortillas, 6 – 8″ size for easier filling and rolling.

The original recipe calls for 6 eggs. There’s a note that says if the tortillas seems too eggy to try 3 eggs, 3 egg whites and 3 tablespoon of olive oil. I do agree, 6 eggs makes them eggy so I have started making them with the eggs, egg whites and oil. I do like this better. I also didn’t notice a pronounce pork rind flavor even though I didn’t use the taco seasoning. Hmmm.

The most recent batch that I made were for a Chicken-Tortilla Casserole. Whoa! So good. You can find that recipe here. I did make 6 – 8″ inch tortillas for this. The batter made about 14 tortillas. The recipe used 8. I ate 4 while cooking!!! It’s been 4 hours and I’m still not hungry. Did I mention that they are filling.

Pork Rind Tortillas

2016-11-17 13:42:09

Yields 12

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Ingredients

1. 4 ounce Bag of Plain Pork Rinds - pulverized into flour
2. 1/8 teaspoon Baking Soda
3. 1/4 teaspoon Sea Salt
4. 4 ounces of Cream Cheese, softened
5. 3 Large Eggs
6. 3 egg Whites
7. 3 Tablespoons of Olive Oil
8. 1/2 - 1 cup of Water
9. Taco Seasoning (optional)

Instructions

1. Food Processor
2. Pour bag of pork rinds into food processor and process until pork rinds turn into the consistency of flour.
3. Add the baking soda, salt and taco seasoning (if using) to the pork rinds in the food processor. Pulse a few times to combine.
4. Add the eggs, egg whites, oil and softened cream cheese to the pork rind mixture in the food processor. Pulse until well combined.
5. Add a 1/2 cup of water to the batter and pulse again until well combined.
6. Pour batter into a large measuring cup or bowl with a pouring spout.
7. Heat a large pan or griddle over medium heat.
8. If pan or griddle isn't non-stick you will need some butter or oil to keep the pancakes from sticking.
9. Once pan/griddle is prepared and hot pour your desired amount of batter for each individual tortilla.
10. This batter is sticky. You will want to spread it out once it hits the pan/griddle. See note below.
11. If the batter starts to thicken add more water and mix well. The thinner the batter the easier it is to spread into a thin pancake.
12. Cook as you would normal pancakes.
13. The number of tortillas that you end up with will depend of the size that you make them.

Notes

1. You want your tortillas to be a thin as possible. After you pour the batter onto the hot pan/griddle use a rubber spatula that has been dipped in water to spread out the batter. You'll need to keep dipping the spatula into the water as you continue to spread the batter. You may make holes, don't worry, dip the spatula back into the water and continue to spread, covering any holes that were created. It's imperfect but it works.
2. If you are making these for breakfast/brunch wraps use 6 whole eggs instead of 3 eggs, 3 whites and 3 Tbsp. of oil. The tortillas will be eggier, better for breakfasty foods.
3. These keep well in the refrigerator.

The Simplicity of Wellness https://www.thesimplicityofwellness.com/

These tortillas are really quite delicious. Making them is a bit of a process but the recipe makes a good number of tortillas. If you aren’t feeding a crowd you’ll probably have left overs which are delicious cold or warmed up in the microwave or skillet.

Enjoy and let me know what you think in the comments below.

Amy White, Functional Nutritionist

I’m Amy a board certified holistic nutritionist, certified functional nutritionist and lifestyle practitioner and certified Life Coach. I help women in midlife understand the changing needs of their body so that they can stop dieting and lose weight permanently. At 56 I live what I teach. Don’t believe the story that your best years are behind you. They are not. Your best years are just starting!