What’s In My Refrigerator? Part IV

by · August 21, 2012

This is Part IV of this series- Part I is here, Part II here, and Part III here.

What’s that, you say?  You mean Low-Carb Tortillas don’t HAVE to taste like cardboard?

I can’t take credit for finding this one.  I had all but given up on finding a tortilla or pita style wrap that I loved, and went back to eating my favorite bread- Publix Whole Wheat Italian 5 grain bread.  That was fine for sandwiches, toast, etc, but never a good choice for a burrito!   That’s when my wife brought home Joseph’s Flax,Oat Bran, Whole Wheat Pita Bread..

60 calories, 4 net grams of carbs (8 total with 4g fiber)!

The first time I tried it I was actually not a fan. I didn’t toast it that time- just put some chicken and toppings on and didn’t find it to be that delicious and a little bland and doughy.  Then my wife mentioned that you need to toast it first.  When I did that, I discovered something light and airy but with a satisfying crunch and bread taste.   I loved it and knew we had the equivalent of gold in a bread replacement!

Since then, I’ve used this to make healthy pizzas (with Chicken breast, onions, mushrooms, tomato sauce and some part-skim mozzarella), burritos, tacos.  One of my favorites is a wrap with chicken breast, tomatoes, lettuce, hot wing sauce, and Bolthouse Farms yogurt ranch dressing.  Even regular sandwiches become delicious when served on this:


Boar’s Head Everroast Chicken, with baby Spinach, Tomato, white onion, Applegate Turkey Bacon and Bolthouse Farms Yogurt Ranch Dressing.  Mmmm..


Only 4 net carbs.  Even typical low carb wheat tortillas have more than that and they are less than enjoyable to eat!  These taste great (when toasted) and can be refrigerated or even frozen to last a long time.  We keep one in the refrigerator and a spare pack in the freezer, which we thaw out when the thawed one runs low.  Versatile!


  • Have to toast them to really enjoy the taste – at least in my opinion.
  • Can be hard to find.  When my wife first discovered this, it took me a few days to warm up to it (no pun intended).  When I finally did, she couldn’t remember where she even bought them.  We looked again in Whole Foods market and all around to discover it was our local Publix that had them briefly in the deli section (by the pitas).  Had to ask them to stock them regularly which they’ve been doing since- guess we’re good customers!  I’ve heard you can buy them at some Walmarts, and you can always buy them from the Joseph’s web site, in bulk.
  • Contains Monodiglycerides.  What is a MonoDiglyceride?  I’m honestly not sure as it is usually either a monoglyceride, or a diglyceride when written out.  But both of these are a broken down form of a triglyceride (the molecules of the typical chain of fatty acids).  When people discovered the evils of hydrogenated oils, food manufacturers either ignored it and tried to rename or rebadge it, or they moved to something different to emulsify their food.  This is one such alternative, which has not proven to be dangerous in any way…. yet!  Since it’s a man made substance (taking a natural oil such as Palm Oil) and heating it up until the triglycerides break down into smaller molecules, it is suspect that it will later turn up to be a problem.  Right now, no one seems to be complaining about it, but I’ll bet there are studies being done regardless.  (1)
  • Contains Sucralose.  Sucralose goes by the trade name Splenda, and is an artificial sugar substitute.  I personally don’t have any issues with Sucralose and don’t consider it a negative- unlike Aspartame and other artificial substitutes, there aren’t any proven dangers of Sucralose at the time (unless you ingest a ton of it), and it’s honestly in a lot of the supplements I take- Optimum Nutrition Protein powders (other than the Natural line), Scivation Xtend, etc. If you’re curious, a simplified explanation is that Sucralose is made by reacting chloride with normal sugar (sucrose).  Chloride is a dangerous and highly reactive chemical when on it’s own, but becomes very stable once reacted with other molecules (eg, just look at two poisonous substances combine such as Sodium and Chloride which are hazardous on their own, but generate NaCl, or table salt!).  The result in this case is 600 times sweeter than normal sugar, and so you only need to use a very minuscule amount of it to have the same effect.  The rest of the filler in a packet of Splenda is generally bulk fiber or maltodextrin filler so that it measures the same as table sugar.  In that sense, the thinking is this- if there are dangers with high amounts of Sucralose, the good news is that you don’t have much of it at all when replacing sugar with it.  Regardless, as of now, normal amounts have proven safe thus far.  But those who want to avoid artificial sweeteners may have an issue with this, so that’s why I mention it here.
  • Contains Sodum Metabisulfite.  This is used in many baking and other food preparization.  Helps sanitize, preserve, and even acts as an antioxidant.  But there are some people who have sulfite sensitivities and those that do know to avoid food with this in it.

All in all, it’s something I’m a huge fan of, especially when trying to reduce carb intake.  Let me know how you like them in the comments below!



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