Dessert Crunch Wrap
PROTEIN CREPE TORTILLA
45g Egg Whites
5g Light Butter
5g Unsweetened Apple Sauce
10g Level-1 or Protein of Choice
1g Vanilla Extract (optional)
P R OT E I N C O O K I E D O U G H FILLING
20g Level-1 or Protein of Choice
8g Powdered PB
5g Coconut Flour
7g Mini Chocolate Chips
1. Mix all dry cookie dough filling ingredients in a bowl to avoid clumping, then add in 20ml of cold water and mix some more. Repeat this process, but adding in 10ml, until you get a thick cookie dough-like consistency. Place it in the refrigerator to cool. If there seems to be too much water, let it sit in the freezer to thicken up instead.
2. Preheat a medium size stove top pan (8in) on medium heat. Whisk the egg whites, light butter, applesauce, and vanilla extract in a bowl. Add in the protein powder and stevia, then mix some more. Whisk until there aren’t any chunks.
3. Pour the batter in the middle of the pan in a circular motion so it spreads evenly across.
4. Cook until there are bubbles on top, then flip it over and cook that side for another 30 seconds, then take it off the pan. Take the cookie dough out of the fridge/freezer and mix in the chocolate chips. Add it to the middle of the crepe, then roll the crepe up like a burrito. Put it on the pan to seal the bottom edge. When it’s sealed, add it to the freezer to cool (if you want). Enjoy!