HOW TO MAKE FOLIO'S CHEESE WRAP | COPY CAT | KETO

Описание: Hi #ketofriends l!♥
UPDATE: I will be uploading videos on Mondays from now on. It just works out better that way for me! I hope that's okay!

Here goes another COPYCAT recipe! Folios, like Rao's marinara sauce (my last copycat recipe!), isn't very affordable. What low-carb product isn't, am I right? So, I set out again to try and recreate another LC favorite. This time it's Folio's LC Cheddar Cheese Wrap. Also, like the Chia Seed Pudding (last week's recipe), the cheese wrap has many tutorials on the web, so what makes mine any different? Well, from what I've seen in most of those tutorials, the wraps don't hold up very well to heat. So the only way to enjoy the wrap without it falling apart is to stick to cold cuts. Which means no microwave or stovetop! That really blows, in my opinion. This is why my copycat version is worth the try! I have successfully recreated the Folio's Wrap which claims to withstand heat. And YES, I have tested my wrap in the microwave. In fact, because the wraps are stored in the fridge, I recommend that you microwave the wrap for 10-15 seconds, wait about 10 seconds for the wrap to cool a little, then continue to assemble your delicious creation. Reheating of the wrap allows for an easier fold. Frying the cheese in a pan is a little tricky, so I'll be filming another video for that tutorial. YES! I am so excited to share this recipe with y'all! I hope that y'all like it as much as we do!

THE SECRET: The trick to keeping the wraps from melting and falling apart during reheating, is to first dehydrate the cheese. Placing the cheese in the oven on low heat for an extended time, allows it to dry out and release it's oils, which will then evaporate. So when it comes time to reheat the wrap, there is no longer much oil left for the cheese to become melty (as long as it is baked correctly).Ta-da! :)

**Keto Tip: Manufacturers are allowed to omit the exact decimal value of a macro if it can be rounded down. (i.e. 3 g Net carbs can be anywhere from 3.1, 3.2, 3.3, 3.4, or 3.5 g) We would never honestly know for sure the true value on a nutritional chart because of this. That is why I always account for an additional .5 g in every given food item. Just a tip!**

I would like to also mention my reasoning for measuring in weight (grams) as opposed to the more desired cooking measurements (i.e. Tbsp, tsp, oz). In order to achieve exact macro calculations, it is best to measure the weight of each ingredient with a scale. In addition, this reassures YOUR doubts and allows better tracking of your daily macros (if you do so).

As always, your Likes, Shares, Comments, and Subscribes are super appreciated! Thank you so much #ketofam XOXO

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Ingredients:
2 Cheddar cheese slices or what ever you like (some cheeses take a little longer to bake than others, because of their oil content).

Recipe (Serv. size 1 wraps - yields 4 servings) :
1) Preheat oven to 190°F.
2) Line a baking sheet with parchment paper or a silicone mat.
3) Place sliced cheese on baking sheet 2 x 4, overlapping.
4) Place cheese in preheated oven until melted enough to spread (aprox. 5-10 minutes).
5) Once melted, remove cheese from oven and place another sheet of parchment paper on top of the cheese. Use a rolling pin to roll the cheese out thin on all sides.
6) Remove parchment paper and return cheese to oven. OPTIONAL: Sprinkle top of cheese with spices and/or herbs.
7) Bake cheese for 20-30 minutes, depending on how thin the cheese is.
8) After 20-30 minutes, increase the temperature to 215°F and continue to bake for an additional 10-15 minutes. Allow the middle to inflate or bubble for a few minutes before removing the wraps from the oven.
9) Allow the cheese to rest for 10-15 minutes.
10) Serve immediately or store stacked in an air-tight container or bag, with parchment paper layered between each one in the refrigerator.

**Make 4-8 at a time! For later consumption, heat chilled wrap in a microwave for 10-15 seconds. Allow the wrap to cool for 10-20 seconds before handling.**

EXACT MACROS (depends on the type of cheese):
Cheddar
12.2 g Protein
15.8 g Fat
0.9 g Net Carbs
Mozzarella
9.1 g Protein
6.8 g Fat
1.1 g Net Carbs

Equipment:
Camera Tripod https://amzn.to/2VQOucC
Kitchen and Food Scale https://amzn.to/2M4ovtq
Food Processor https://amzn.to/2WyzFvD
Chopping Board https://amzn.to/2GAlr7Y
Baking Sheet https://amzn.to/2BQF5cl
Silicone Mat https://amzn.to/2RPWTOk

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