Low-carb wraps

"I usually fill these with leftover shredded roast chicken, lettuce and cabbage sliced into thin strips and cherry tomatoes. Or you can add salad with grated cheese and beef strips." - Vickie de Beer,

1. Combine all the ingredients (except the butter) in the bowl of a food processor and process until you have a smooth batter, about 2 minutes.

2. Heat 5ml (1 tsp) of the butter in a small pan over medium heat. Pour 1⁄4 cup (60ml) of the batter into the warm pan and swirl it around to coat the pan. Cook for 2-3 minutes before carefully flipping. Cook for 1-2 minutes more on the other side.
Repeat with the rest of the batter.

3. To assemble a wrap, place a small amount of the filling in a line on the bottom part of the wrap, then fold the sides in and bring up the bottom flap, and roll the wrap up to the top. Secure with a toothpick or wrap with baking paper, with string tied around it.

Extract published with permission from Type 1 and Type 2 diabetese Handbook by Céline Vickie de Beer, Kath Megaw and Prof David Segal. Published by Quivertree Publications. Available at your nearest book store or online. Recipes and styling, Vickie De Beer, photography Craig Fraser.

Find more bread recipes here.