For the diabetics, the low-carbers, and those whose lifestyles require different options, these gluten free wraps make hot dogs fun again.
Loaded Chili Cheese Dogs
4 eggs, separated
4 ounces cream cheese
1/8 tsp cream of tartar
1/4 tsp dill
1 tsp mustard
Preheat oven to 300 degrees.
Grease or oil a standard-sized jelly roll pan.
With a mixer on high speed, whip egg whites with cream of tartar until stiff peaks form (about 3-5 minutes). In a separate bowl, mix egg yolks, cream cheese with mustard and dill. Slowly add half of the yolk batter to the whites. Using a tall, metal spoon (I use an iced tea spoon), make a lazy “s” through the batter once. Turn bowl 90 degrees and repeat. Add second half of the whites to the yolk mixture. Repeat lazy S wave two more times, each time turning the bowl 90 degrees.
Spoon into prepared pan, and gently spread to even the mixture. Bake for 30 minutes. Allow to cool on a rack. Cut into 6″ X 5″ squares (or if you prefer no waste, cut into 6-8 equal rectangles–2 rows of 3 or 4) with a pizza cutter, and finish edges with a spatula. Wraps can be curled by wrapping or cradling them around a rolling pin or on a pasta drying rack.
Store loosely in an open sack. Before use, remove from sack and allow to ‘dry’.
Note: Any leftover bread material can be used to make French toast.
Makes 6-8 hot dog buns.
Nutritional information for the buns (assuming 6 buns): Calories: 120, Carbohydrates: 1g, Fiber: 0g, Fat: 10 g
To assemble chili cheese dog:
Sprinkle inside of bun with shredded cheese. Add hot kosher dog. Top with shredded cheese, fresh dill relish, sauerkraut and chili.