![]() OK, so before we get into how these bad boys taste, let’s just do a side by side comparison of ProteinUP flatbread vs your standard wrap.įor the sake of comparison, I chose another low carb wrap: Mission’s carb balance tortilla.Īs you can see, these two products are pretty damn similar except ProteinUP has, well, a lot more protein. Flatout tortillas full#ProteinUp Full Nutrition vs Regular Wraps Long and ovular, not like standard tortillas.īut other than the shape, the look, feel, and smell is pretty much that of any other tortilla, flatbread, or wrap you’d buy. The flatbread wraps come in three flavors: Core 12 (original), Red Pepper Hummus, and Sea Salt & Crushed Black Pepper. ![]() Yep, each ProteinUP wrap has whey protein isolate in it, which is a highly concentrated form of protein made from whey, which is an off-shoot from the cheese-making process. It does this through the magic of - wait for it - protein powder! Simply put, ProteinUP is a flatbread (like a tortilla or wrap) that promises a hefty dose of protein and slightly lower carbs. What is Flatout ProteinUP carb down flatbread? You can pick up a pack of ProteinUP on Amazon right here. A few bites turned out to be a bit chalky, but in the end, I’d be happy to have it around the house to eat again. The flavor is good, and I love the macros and nutrition inside. Overall, I really enjoyed ProintenUP flatbread. Without further ado, here’s my honest and in-depth Flatout ProteinUp review. So what if you could magically inject another 12 grams of protein into a yummy sandwich? That’s the promise behind ProteinUP flatbread wraps, which recently caught my eye at the grocery store. ![]() Top with some lightly dressed arugula to really set it off.I don’t know about you, but I sometimes find it tough to get enough protein while lifting weights. This is an awesome appetizer to serve guests. ))Īnother favorite combo is fig and prosciutto with goat cheese, mozzarella and a drizzle of aged balsamic. (My dad is probably cringing at my suggestion to eat anything pizza-esque with a fork. Even though the crust does get a little crispy, it’s still not sturdy enough to hold the toppings without being a little floppy so either cut the pizza into small squares for serving or use a fork. Let it cool for a few minutes and then slice and serve. The crust will go from golden brown to black in a nanosecond (trust me, I’ve had to trim off the outside crust more than once because of this). You can turn the broiler on for a second at the very end of cooking to brown the cheese a little more but PROCEED WITH CAUTION if you do this and watch it like a hawk. Then it’s ready to go back in the oven for 6-8 more minutes, or until cheese is melted and crust is browned. ![]() My recent favorite combo has been sauteed mushrooms, sundried tomatoes, chicken sausage and sauteed spinach.Ĭheese is key! I like a mixture of goat and mozzarella. Remove from oven and spread with sauce of choice. You are just looking to get the wrap a little drier and crispy here. Once the oven is ready to go, pop it in and bake for about a minute and a half on each side. ![]() Start by preheating the oven to 350 and spraying a FlatOut wrap on both sides with cooking spray. It’s all about getting the wraps a little crispy to hold the toppings and baking them to perfection. There is a science behind these simple pizzas. Not exactly all the healthiest choices but very delicious! Recently, I’ve discovered an easy, lighter alternative to pizza that makes a great lunch or weeknight dinner.įlatOut pizza! I have been using FlatOut Multi-Grain with Flax wraps to make tasty and lower fat/calorie pizza at home. If I had to list five of my favorite foods the list would include pizza, ice cream, cheese, cupcakes and peanut butter. ![]()
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