I had it with a homemade tuna salad sandwich and it was quite enjoyable. To be honest, I’m not really that experienced with wraps but this tortilla/flatbread was perfectly unobjectionable. I only tried the original flavor, and not either the sea salt or the red pepper hummus, which both sound delicious. I should also note that because fiber is a carbohydrate that can’t be digested (it helps us poo, after all), it doesn’t really count toward the carbohydrate total, giving ProteinUP flatbread a net of only 8g carbs. 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 flatbread recipes 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. Turn the pizza around if the one side is browning faster than the other.I don’t know about you, but I sometimes find it tough to get enough protein while lifting weights.
30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.Refigerate at least 3 hours before using. Refrigerate and use over the next 14 days.A reduction in gas will make your pizzas and flatbreads dense. DO NOT PUNCH DOWN! You want to retain as much gas in the dough as possible.Allow to rise at room temperature for 2 hours.Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife. Measure the flour using a "swoop and sweep" method.Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl preferably, in a lidded (not airtight) plastic container or food-grade bucket.
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