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These Zero Point Weight Watchers Tortillas are low carb and perfect to make at home to make your meal healthier!! Great way to slip more vegetables!

Zero Point Weight Watchers Tortillas

These Zero Point Weight Watchers Tortillas are low carb and perfect to make at home to make your meal healthier!! Plus with using cauliflower they are a great way to slip more vegetables into your kids dinner as well on Taco Tuesday.

Course Entree
Cuisine Mexican
Keyword keto, low-carb, tacos, Tortilla, Weight watchers, ww
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 10 Tortillas
Author Jenny

Ingredients

  • 2 Heads of Cauliflower
  • ½ Cup  Cilantro
  • Lime Juice
  • 3 Eggs
  • Salt and Pepper
  • Cabela's Tequila Lime seasoning

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Cut off, and only use, the head of the cauliflower (the florets).
  3. Using a food processor, shred your cauliflower. I used the shredded cheese blade on my food processor.
  4. Place the shredded cauliflower in a large, microwaveable dish and add about 4 Tablespoons water.
  5. Microwave on high for about 7-10 minutes or until the cauliflower is hot to the touch.
  6. While your microwave is going, chop up your cilantro. 

  7. Once your cauliflower is done, scoop out chunks of it onto a thin towel (I used a cloth napkin). Do not do it all at once, just about a fistful is enough.
  8. Squeeze the towel over a sink to remove the excess water and moisture from the cauliflower as much as possible. This will reduce the bake time of the tortillas.  I used an ice cream scoop since the cauliflower was hot.
  9. Place the squeezed cauliflower into a large, dry bowl.
  10. When you are done squeezing all the cauliflower, add in your eggs, lime juice, cilantro, and salt and pepper to taste. I also added in Cabela's Tequila Lime seasoning. You can add some lime zest as well for a little kick.
  11. Mix everything together with your hands until the egg is well-blended and the cilantro is fully folded into the mixture.
  12. Line a cookie sheet with parchment paper then you can use a scoop to place piles of the cauliflower mixture on the pan. Flatten each scoop of cauliflower once you have filled the pan.
  13. Bake the tortilla for about 10 minutes then flip them.
  14. Bake for another 3 to 5 minutes and remove from the oven.
  15. Allow to cool and then serve!!  We stuffed ours with shredded Instant Pot Taco Chicken. The only thing that had points was my cheese and sour cream!! Talk about a win!!
  16. These are completely freezable, just be sure to separate each tortilla with a piece of parchment paper.

Recipe Notes

*Note add another egg if to dry

**Note: You can place the cauliflower in the fridge between squeezing chunks to help cool it off.
** *Note: You don't want them to be too thin because then the tortillas will break apart when you try to fold/roll them into a taco.
* *Note: If you make these the day before or ahead of time, you can heat them back up in a warm frying pan. I do not recommend microwaving them as they will get mushy.