Page 4 Wraps – Low Carb Keto Tortillas (Induction Friendly|Gluten & Grain Free)

Posted by on November 10, 2014 in Breads, Gluten Free Recipes, Low Carb Keto Recipes | 12 comments

Page 4 Wraps – Low Carb Keto Tortillas (Induction Friendly|Gluten & Grain Free)

Low carb keto Page 4 Wraps are gluten and grain free, diabetic friendly and perfect for either your Page 4 meal plan or Atkins Induction. These super low carb keto wraps or tortillas from Fluffy Chix Cook allow you to interact with your food as you have in the past, while filling your tummies with healthy and nutritious low carb tortilla(s) alternatives–no extra tricky ingredients necessary!








I’m not gonna lie to you…sometimes the Fluffys get “above their raisin’” and lose sight of grounding principles. In this case, I’m talking about our way of life—Page 4 compliant low carb keto living. We start to feel cocky, like we know it all, like we have no need to measure, like we can blow off and not count that extra couple of ounces of protein, or that extra cup of veggies and before we know it…we become EXCELLENT MAINTAINERS. Cuz, let me just say, you can MAINTAIN the hayull (Texan for h-e-double hockey sticks) out of ANY low carb plan you choose. But. (And it’s a big BUT.) To lose, many of us have to carefully observe our carb limits. And count.

Adhere to them (the rules).

Count to 20 or less (total carbs), often times not even needing to take off our shoes to get out of the first ten digits.

And only use those foods on Page 4. If it isn’t on Page 4. Don’t eat it. You need to watch Dr. Westman’s 38 minutes video introduction to the Page 4 Diet. Dr Eric Westman, MD, MHS, is a board certified internal medicine physician and ketogenic bariatric medicine specialist. He founded and heads Duke Lifestyle Medicine Clinic at the Duke University College of Medicine, and has helped thousands succeed in regaining health while losing weight and ditching obesity.




So look, the Fluffys are just doing a tune-up to ditch the carb creep and lax habits. We’re already in ketosis. We’ve been in ketosis…we’re just talking about going back to the book. Living by the good book. That’s what the next couple of weeks will look like…going back to Page 4 foods and rules. And ditching the carb creep, the sloppy habits, the little glass of wine or the cocktail on weekends. The next two weeks are about getting’ honest and gettin’ clean. It’s about reconnecting with our biggest loser mode and deferring our biggest maintainer mode. (And honestly, there is no what’s next…the reconnection will last longer than 2 weeks, since this is a lifestyle—a marathon—and not a sprint. But, for the next 2 weeks we will commit to posting Page 4 menus on a daily basis. Oy! That’s a lot of work (the posting, not the eating).




And that’s why, and how, the Page 4 Wrap was born! You see, Denny can follow Westman’s Page 4 like a champ. I can follow Page 4 like a champ, too. But dangit, I am not one of those peeps that even WANT to break up with food rituals. He can do it with the blink of an eye. I wanna spank him for having it “easy.” I LIKE picking up a soft taco. I WANT to cut through an enchilada. I NEED to break off a piece of crispy chip and have a bit of salsa, if my big bad carb lovin’ self feels like it. I MUST have my breakfast tacos! And thanks to the Page 4 Wrap, I don’t have to experience my Tex Mex with a knife and a fork. I can still eat with my hands—animal-style. Hallelujah! Tha crahps ah sayuveeeeddddddd! (DFSW-speak for “the crops are saved” and “all is right with life.)


Click to order these nifty nonstick, PFOA free, enameled cast iron pans from the Fluffy's Trusted Amazon Partner.)

Click to order these nifty nonstick, PFOA free, enameled cast iron pans from the Fluffy’s Trusted Amazon Partner.)


Now, to execute this recipe without frustration and without going mutant on us, you MUST have a nonstick frying pan. Here’s our current main squeeze. We heart these skillets like nobody’s beeswax. We already love enameled cast iron pans because they conduct heat so evenly and cook all sorts of things much better than regular, flimsy pans. But these are nonstick! And PFOA free! Score!

If you want to see Dr. Westman’s Page 4 Friendly Meals, check out Fluffy Chix Page 4 Meal Plan Area! We’re adding to our meal plans all the time!! You can also access them through the RECIPE INDEX.


Page 4 Wraps – Low Carb Keto Tortillas (Induction Friendly|Gluten & Grain Free)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 7 wraps

Serving Size: 1-2 wraps

Calories per serving: 44

Fat per serving: 2g

Page 4 Wraps – Low Carb Keto Tortillas (Induction Friendly|Gluten & Grain Free)

These low carb keto wraps are Dr. Westman Page 4 friendly tortillas or wraps. Use them for any meal, as a soft taco, sandwich wrap, in enchiladas...use your imagination!!



  1. Stir everything together until the lumps are gone and you get a VERY THIN, spreadable batter. Let batter sit while the nonstick omelet-size pan heats up.
  2. When pan is hot (medium high heat), add a tiny bit of olive oil and use a silicone pastry brush to coat nonstick pan. Measure out 2 1/2-3 tablespoons of batter into a cup. Tump batter into the center of the hot pan and swirl until evenly coated. Cook wrap until the edges curl. Gently release wrap from pan and flip. Cook until the wrap dries out and doesn't feel like an egg white any longer. Flip often. It will have golden spots on it. Cook and flip. Cook and flip. Cool on a paper towel. Repeat process until batter is used up. If batter is too thick, use egg whites to thin it. Do not use water.
    Crispy Variation
  1. Nuke cooked wrap on a paper towel for 30 seconds. Flip and cook another 30 seconds. Flip and cook 15 seconds. Flip and cook 10 seconds. Keep flipping and cooking until wrap gets crispy. Break into small pieces and use as chips.


The reason the Fluffys use egg whites is to make these wraps less eggy and to make the batter super pourable. You don't get super pourable batter by using egg whites from the shell or by use whole egg. Depend on your fillings to make these keto or LCHF. The End.

Serving Ideas Serve with your favorite fillings.

Nutritional Information

Per Tortilla 44 Calories; 2g Fat (48.6% calories from fat); 5g Protein; 0.29g Carbohydrate; trace Dietary Fiber; 0.29g Effective Carbs

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We are not dieticians, nutritionists or medical professionals. The materials on this blog are for informational (and fun) purposes only. We do not fact check, nor do we worry about sources. Please do your own fact checking. We encourage you to look things up and check with your doctor or health care professional before acting on anything seen on Fluffy Chix Cook.   xoxo


  1. These came out great! Thanks for the “carton” egg white tip, really helped. These were perfect for tacos and held together even when I over filled them. Making another batch tomorrow for gyros. This is going to be a staple in my house, bring on the breakfast burritos!

  2. Do you have any substitute ideas for the pork rinds. I don’t eat pork rind for religious reasons and find it a lot in recipes. What else do you think might work? Thank you for your help and recipes.

    • Hi ow and welcome,

      Does it need to be Page 4 Legal?

    • Maybe almond flour? I’m going to give it a try that way. 🙂 Hopefully that helps!

      • Let us know how it works. We’re certain you will need to play and adjust the amounts of almond flour. It won’t be a 1:1 substitute. It’s rarely that simple with low carb “breads and flatbreads.”

  3. This looks really nice! Gonna try this for keto-friendly egg/ spring rolls.

    Any chance you know how to store these though? I’m thinking of making a lot then for future use.

    • Store up to a week in the fridge, or up to 3 months in the freezer. If freezing, I might slip sheet them with parchment paper. Glad you’re here!

  4. Can you get the pork rinds in Ireland

    • You might look on I think you can get spicy pork rinds and they might be ok used in this recipe?

  5. this sounded awesome till the aluminum??? can this be omitted or substituted??

    • What kind of objection could you possibly have to aluminum free and gluten free baking powder? We make our own: 2 parts cream of tartar to 1 part baking soda.

  6. Hi! I’m anxious to try this. I have tried a recipe similar to this, but they did use yolks. They were too thick and eggy. I was wondering if you think egg whites from a shell would be pourable if the went through a blender or food processor? Don’t want to waste ingredients if you have already tried it. I have tons of eggs and all the rest of the ingredients. I am anxious to give it a go.
    Thanks so much!
    P.s. I’m sorry if this duplicated. Mobile-mode was giving me fits.


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