Preheat a pancake griddle over medium heat. When hot, oil the griddle and then gently wipe-off the excess with a paper towel or spray with cooking spray.
Using a 1/4 cup measure, pour the batter onto the skillet and spread into a 5 inch circle with the back of a spoon. Make it as thin as possible. I dip my spoon in water to prevent it from sticking to the batter. Having a cup of water nearby helps. Cook like you would a pancake. NOTE: You will need to thin the batter as it sits. Add 1 tbsp at a time as needed.
Keep in the refrigerator up to a week or freeze with a piece of waxed paper between each wrap.
Make sure to spread the batter with a wet spoon or you will end up with a thick pancake that will not serve well as a wrap. Thin the batter with a little more water if you notice it getting a little too thick to spread easily.
**** I'm often asked how these wraps taste. I use plain pork rinds and think these wraps are very neutral in taste.
***If this recipe is too eggy for you the first time you make it, try using 3 whole eggs, 3 egg whites and 3 tablespoons of oil.
No, this recipe can not be made without the pork rinds. That's like making a bread recipe and then removing the flour. Try these alternative wraps, zucchini tortillas, and this savory crepe recipe.