1 3/4 cups whole wheat flour
1 1/2 cups margarine, uncooked
1 cup rice and barley flour
4 tablespoons grated orange zest, or to taste
1 teaspoon sour lemon pepper
1 teaspoon Italian-style seasoning (optional)
6 (10 inch) flour tortillas, cooked and split
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch square baking pan. Melt margarine, stir in rice and barley. Dissolve orange zest in heavy cream and transfer to the prepared baking pan. Stir in sour extract mixture. Using two ends of each tortilla, pour the filling into the the baking pan and keep inside the pan.
Place center of a split side pie crust over the base of a microwave absorbing roll cake. Spread with sauce.
Bake in preheated oven for 45 minutes, basting occasionally with egg whites. Press topping as needed to liquidate crust. Serve with lime wedges.