These easy flaxseed low carb wraps contain less than 1g net carbs per wrap! They’re wheat free, gluten free and pliable – perfect for a Keto diet. 
I’ve always loved wraps – to me, they are a more fun version of a sandwich 🙂
Once I decided to wave goodbye to wheat tortillas and other carb-loaded wraps, I sampled a few low carb brands such as Carbzone or Mission. They are fine for emergencies – but if you are after natural ingredients AND good taste, you better make your own!
These low carb wraps are inspired by Dr. William Davis’ linseed wrap (a different name for flaxseed), which is one of the recipes listed in the back of his book Wheat Belly. My version adds, amongst other changes, a Keto favourite – mozzarella. It makes the end product even more pliable and very tasty indeed.
The star of this recipe is flaxseed. Friends, it’s a true superfood! It’s high in omega-3 fatty acids and fibre, it improves cholesterol, lowers blood pressure and keeps hunger at bay.
I have made these Keto wraps many times now. Since I first posted them in February 2017, I’ve tweaked the recipe a bit to make the batter more liquid. This makes them easier to fry and they actually taste even better. It was time to re-write the post and pass my tips on to you!
How to make to make easy flaxseed low carb wraps – step by step:
1.) Put eggs, mozzarella, flaxseed, water and xanthan gum into a food processor. If you don’t have a food processor, you can also use an electric mixer.
The xanthan gum is optional, but will give the wraps a stronger texture and make them more pliable.
2.) Blend at high speed until the batter is REALLY well-combined.
3.) Melt butter or oil in a frying pan and scoop in 2 tbsp of batter. Swirl the batter in the pan to let it fill the bottom and form a round tortilla shape.
4.) Fry the flaxseed wrap over a medium heat on one side until the top begins to firm up and you can see little bubbles forming.
5.) Now flip it over and fry until the underside is golden brown as well.
Here are some tips so your low carb wraps turn out perfectly:
Blend, blend, BLEND! The better your ingredients are combined, the easier it will be to fry the wraps. You don’t want to end up with mozzarella clumps that take ages to melt.
Flaxseed has a tendency to absorb liquid. If you find your batter is getting too thick towards the end of preparing your wraps, add another splash of water.
Medium heat works best. If you use butter to fry, clean the pan between wraps to ensure it does not burn.
You could customise your wraps with spices – cumin would work well, or paprika, garlic powder, onion powder or even cayenne pepper.
What to fill your low carb wraps with:
- chicken salad with mayo, celery and walnuts
- smoked salmon, avocado, cucumber, salad
- ham and cheddar cheese, green leaves and mustard dressing
- feta, cucumber, tomatoes
- bacon, scrambled egg, avocado
- sauteed mushrooms, cheese, spinach leaves.
You know I’m only scratching the surface here. Let me know in the comments how you like to fill your flaxseed wraps!
Important! If you buy ground flaxseed, ALWAYS store your opened bag in the freezer to prevent it from oxidising and going rancid. Oxygen causes the polyunsaturated fats in flaxseed to break down, as do light and heat.
Here are some of my other flaxseed recipes:
- Flaxseed Bread With Coconut Flour
- Easy Sesame Flax Crackers
- Apple Cinnamon Granola Bars (Low Carb, Sugar Free)
These keto wraps taste great warm or cold. Store them in the fridge and re-heat in a pan or in the microwave.
You can also freeze them – make sure to put parchment paper between the tortillas so they don’t stick together.
Starting out on low carb? Find out all about my top 10 essential low carb kitchen gadgets!
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Flaxseed Low Carb Wraps
Flaxseed Low Carb Wraps are a nutritious and delicious low carb alternative to bread. They are wheat free, gluten free and easily pliable. Perfect for lunch boxes!
Ingredients
- 3 large eggs
- 6 tbsp flax seeds milled
- 1/4 cup / 30g pre-shredded mozzarella
- 6 tbsp water
- 1/4 tsp xanthan gum optional
Instructions
Mix all ingredients in a food processor or with a stick blender on a high speed until well-combined.
Heat butter or olive oil in a non-stick frying pan (I used an 8 inch / 20cm pan) over medium heat.
Scoop 2 tbsp of batter into the pan, swirl the pan around so the batter can fill the bottom of the pan. Once the top begins to bubble, flip your low carb wrap over to brown the other side.
Recipe Notes
Blend, blend, BLEND! The better your ingredients are combined, the easier it will be to fry the wraps. You don't want to end up with mozzarella clumps that take ages to melt.
Flaxseed has a tendency to absorb liquid. If you find your batter is getting too thick towards the end of preparing your wraps, add another splash of water.
Medium heat works best. If you use butter to fry, clean the pan between wraps to ensure it does not burn.
You could customise your wraps with spices - cumin would work well, or paprika, garlic powder, onion powder or even cayenne pepper.
This mixture makes 6 wraps.
The nutrition is calculated per wrap, without filling (see filling suggestions in the post). Two filled wraps would make a good lunch.
This post was first published in February 2017. It was updated with new images and a recipe change in October 2018 to reflect how we make these wraps now.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Randa says
May 6, 2019 at 8:35 amI wanted to make a large batch and freeze. Is that possible?
Katrin says
May 6, 2019 at 10:41 amYes, absolutely. I’d freeze them between sheets of parchment paper so they don’t stick together.
Debra says
May 1, 2019 at 10:58 pmHi Katrin! Great recipe. Having tried LC wraps before with limited success, I couldn’t resist ‘tweaking’ a bit. Had a concern with so much flax too, so used 3T Flax Meal, 2 T Bob’s Cup for Cup Flour, and 2 T Almond Flour. Added 1 T Oregano, and Guar Gum instead of Xanthum Gum. I know it throws off the LC. Next time I’m going to sub the Bob’s with Tiger Nut flour which I know will push up the fibre content again, but will also add some additional protein.
Thx for another great recipe!
Katrin says
May 2, 2019 at 11:21 amGreat tweaks!!! Thanks for sharing 🙂
Yolanda says
March 29, 2019 at 1:26 amHi, just wondering if flaxseed meal is the same thing?
Katrin says
March 29, 2019 at 2:22 pmYes, exactly the same! Flaxseed meal is just ground up flaxseeds
SHARON FITZPATRICK says
February 23, 2019 at 7:31 pmI MADE THESE TODAY AND THEY TURNED OUT GOOD. BUT IN YOUR EARLIER RESPONSE TO MARION ON MARCH 7, 2017 YOU MENTIONED SOMETHING TO HER ABOUT BAKING POWDER. I DON’T SEE THAT IN THE RECIPE. COULD YOU EXPLAIN. THANKS
Katrin says
February 24, 2019 at 1:27 pmHi Sharon, glad the wraps turned out well. I tried to find the comment you refer to, but I can’t see it? Anyway, it’s not necessary to use baking powder in this recipe.
Jenny says
February 24, 2019 at 8:38 pmIn response to your comment on using baking powder. If you add 1 teaspoon of baking powder to recipe it will be like a pancake instead of a wrap. I omit spices and 1 teaspoon each of stevia and vanilla. They are delicious with fresh berries or sugar free syrup.
karen says
January 11, 2019 at 11:29 pmi know that you said the xanthan gum is optional but is there something else we can use? gelatin? difficult to obtain or wait 6-8 weeks for an order to Ecuador.
Katrin says
January 12, 2019 at 11:58 amI’d honestly give it a try without and see how you get on. Just don’t make them too big so you can flip them easily.
Gloria says
January 23, 2019 at 4:26 amCould you replace that with cornstarch ?
Katrin says
January 23, 2019 at 10:13 amhi Gloria, that’s a good question. You could try it. From a texture point, I see no problem. I haven’t used cornstarch in ages, so I honestly can’t remember if it has a taste?
Roxana Lopez says
February 17, 2019 at 5:36 amIf you can get konjac root powder down there, wit will work as a replacement.
Margaret says
October 30, 2018 at 1:06 pmFive stars for this recipe! It really is delicious. Easy and quick to make.
Katrin says
October 30, 2018 at 1:51 pmGlad you like it! 🙂
Betty says
October 26, 2018 at 1:38 pmThese are fantastic! However, additional water was needed this time, and my shaping/sizing skills weren’t too keen. Going to make again. I understand, practice makes perfect. Also, my husband was thrilled with them.
Katrin says
October 27, 2018 at 10:27 amGreat!!! Glad you like them:)
Ida says
October 23, 2018 at 3:37 pmDo you measure the flax seeds before or after they are milled?
Katrin says
October 23, 2018 at 4:02 pmI buy my flaxseed milled, so the amount measured is milled 🙂
Tami says
October 12, 2018 at 4:27 pmHello Katrin,
Another excellent recipe! My first wrap was a little sloppy but intact and edible. My wraps came out like gyro bread; chunkier than your slim wraps. The second wrap came out perfect! (I used a combo of flax and chia seeds) Thank you for posting!
Tami P.
Katrin says
October 12, 2018 at 6:07 pmGlad you like the recipe! I must try using chia seeds in these wraps. Did you grind them before using?
Shelley A Carefoot says
August 19, 2018 at 11:33 pmAll I can say is YUM! Thanks for the wonderful recipe!
Katrin says
August 20, 2018 at 7:49 amYou’re welcome! I’m happy it was a success.
Dairy free? says
June 8, 2018 at 8:19 pmThis recipe is so good and really easy to make! Thanks so much for putting it out there. I was just wondering if there was anything you could switch out the cheese with? I am trying to reduce my dairy intake and this wrap method is a staple. I would really appreciate any ideas you may have!
Katrin says
June 9, 2018 at 7:14 amHi, if you don’t want the cheese you could try to replace it with more egg. The cheese helps hold the wraps together (and the egg would do that too – if you have some king of dairy free cream cheese you could add a teaspoon of that too, to make it less egg-y and more wrapp-y). You might also want to add in some kind of flavouring you like and that would fit with your intended topping (Herbs de Provence, or Italian seasoning) because the cheese also provides taste.
Doreen says
June 1, 2018 at 7:41 pmhi,
thank you for this recipe it tastes great!
i had a problem when first scooping it onto the pan, it doesn’t spread evenly that i can have an evenly flat one.
any advise?
Thank you!
Doreen
Katrin says
June 1, 2018 at 8:06 pmYes, I think you could try reducing the temperature so it doesn’t cook too fast. That gives you time to slowly keep on swirling the top, spreading the wraps out to make them larger and thinner and evenly flat. It does take a little patience and it is not as simple as making pancakes… Maybe if you used a flat spatula for spreading – imagine making crepes. I hope this helps??
Kate Snave says
November 9, 2018 at 3:42 pmI used I used an offset spatula. Worked great!
Katrin says
November 9, 2018 at 3:42 pmPerfect!!!! 🙂
dani says
April 28, 2018 at 6:28 pmLove them….made a batch for lunch. I am a type 2 diabetic and always looking for low carb recipes and not too much fat. Love your website….
Katrin says
April 30, 2018 at 8:21 amThanks for your kind words Dani! These are great for making ahead, too.
Alice says
April 3, 2018 at 2:48 pmHi there, I tried this today and ran into a problem when trying to flip them – they broke into a million pieces! I finished cooking them and the end result was seriously delicious but I was wondering what I might have done wrong as I was hoping for one big round piece! Thanks.
Katrin says
April 3, 2018 at 3:10 pmHi Alice, maybe you could try making them a bit smaller next time – that way, you can pick up the whole wrap with your spatula. Also, it might have something to do with your pan being too hot? If the bottom cooks too fast and the top is still jiggly, you could also run into problems when flipping. I hope this helps. 🙂
Jacqueline J Reast says
March 8, 2018 at 12:52 pmHi. I’m doing keto but struggling with how egg all the breads and wraps taste. Do these taste quite egg? . Thanks in advance.
Katrin says
March 8, 2018 at 2:33 pmHi Jaqueline, I didn’t think these wraps taste eggy, so I hope you’ll like them too. I make a really seedy, rustic Paleo bread as well that you may like as well.
Dana says
February 19, 2018 at 6:40 pmCan’t wait to make these…do you think a proper Jack cheese would work?
Dana says
February 19, 2018 at 6:41 pmI meant Pepper jack cheese
Katrin says
February 19, 2018 at 7:15 pmNot sure – you’d have to give it a try. Maybe a mix of the Jack and the mozzarella. Mozzarella makes the wraps pliable like no other cheese can.
Dawn says
February 14, 2018 at 4:00 pmthese wraps were delicious! thank you for posting the recipe!
Katrin says
February 14, 2018 at 5:54 pmGlad you like them!!!!!
Tracie says
December 21, 2017 at 6:24 pmThanks for the recipe! Any idea how these freeze? Could you maybe bake a big batch instead of frying,and freeze them?
Katrin says
December 21, 2017 at 7:32 pmHi Tracie, I have not tried freezing them. I’m sure it would work though – you can freeze mozzarella no problem. If you try it, let me know how it went?
Tracie says
December 23, 2017 at 9:18 pmWill do!
Aimee says
October 17, 2017 at 1:15 pmHi. Trying to get on your website and it’s got some testing details. Not sure what to do. Love to look at the other things you have.
Katrin says
October 17, 2017 at 3:42 pmHi Aimee, what do you mean with “testing details”? Anything I can help with?
Harriet says
October 9, 2017 at 12:22 pmThank you so much for this!
they are incredible – I used them to make keto pizza and they did not disappoint.
my new go to favourite! thank you once again
Katrin says
October 9, 2017 at 3:55 pmWhat a great idea!! I can imagine that they would make a nice base for pizza. Must try that!
Carol says
October 4, 2017 at 7:57 amI am in the UK and we do our carbs a little differently, am I right in thinking that I need to deduct the fibre from the total carbs to get my UK carb reading? Really looking forward to trying these, love wraps!
Katrin says
October 4, 2017 at 5:42 pmExactly. It’s total carbs minus the fibre to get your net carb count. I hope you’ll enjoy these wraps. We all really loved them over here.
Yashi says
September 27, 2017 at 3:48 pmI really liked this recipe. I tried it today. I am a medical student so I always run out of time this was quick and a treat for my tastebuds. Really liked it. I added 1 tablespoon full fat whipping cream so as to suit my keto diet. It still cooked perfectly. Filled it with lettuce and salad. Delicious. Thanks.
Katrin says
September 27, 2017 at 4:16 pmThat sounds like a delicious lunch! Thank you for your comment. I’ll have to try it with some cream 🙂
Luis says
September 15, 2017 at 9:33 pmThanks for sharing your fantastic recipe.
Katrin says
September 16, 2017 at 4:39 pmSo glad you like it Luis! Have a good weekend
Ashley says
September 6, 2017 at 4:55 amThanks for the recipe – I’m excited to try soon! A couple of questions though – I know you said previously that whole flaxseed will not work but what if I grinded them up first? Sorry if it’s an obvious answer – still a flaxseed novice (:
Also, will this work in a regular blender instead of a food processor or a stick blender??
Thanks!
Katrin says
September 6, 2017 at 10:54 amHi Ashley, I have not tried to grind flax myself, but I think only a really powerful food processor would be able to shred whole flaxseed properly. I don’t want you to be disappointed and end up with essentially a cheesy omelette that has crunchy flax bits in it (which could be nice too, obviously). Ground flax is handy to have, I like it in yogurt, with coconut or almond flour porridge as well and even in smoothies or over salad. It might be worth picking up a bag on your next shop. Let me know what you decide to do!
Netta says
September 13, 2017 at 6:01 pmI will certainly be trying this, I need to get my sugar levels down. I have just started with flaxseed and chia. Will be grinding a lot. Thank you, these look good.
Katrin says
September 16, 2017 at 5:18 pmGood for you, Netta! These wraps are a great alternative to bread.
Zainab says
April 3, 2018 at 8:16 pmWe always make flaxseed meal at home! Just roast it first and stick it into the grinder and it’ll turn into a perfect powdery texture
Katrin says
April 4, 2018 at 9:09 amThanks for this Zainab! 🙂
Jan says
August 19, 2017 at 11:06 amWhat is the paper you wrap the wraps in!? The picture is so pretty/ tied with the raffia
Katrin says
August 19, 2017 at 12:12 pmIt’s just regular baking/parchment paper! 🙂
Mary Ann says
August 19, 2017 at 5:14 amCould I use regular flax seeds?
Katrin says
August 19, 2017 at 11:02 amI would definitely use milled/ground flaxseeds and not whole ones. They help give the right texture and secondly, your body can only absorb all nutrients in flaxseed if it’s ground.
Mary Ann says
August 20, 2017 at 8:30 pmTurns out I also have milled flax seeds, they were hidden Thanks!
Carol says
May 13, 2017 at 7:10 pmWhat is the flaxseed you are talking about? I have the actual seeds, flaxseed meal, and I know there are a few more out there. I want to make sure I use the right thing. I am excited to try this recipe! Thank you so much.
Katrin says
May 15, 2017 at 5:05 pmI used milled flaxseed. I guess that’s the same as flaxseed meal.
Carol says
May 16, 2017 at 4:33 pmThank you. 🙂
Diane from USA says
May 7, 2017 at 11:44 pmI love your recipe, but I used more water to make the mix more pancake-like and it turned out great. I don’t think people understand FLAXSEED if they’ve never used it before. Flaxseed swells up, similar to chia seeds. When I put flaxseed in my oatmeal, the water is really soupy; but I always wait about 5 minutes and the oatmeal swells up and thickens. Therefore with your recipe, I used your same measurements to add to the food processer, but then waited 5 minutes or so for the flaxseed to swell up. Then I added more water to make the mixture more pancake-like, but not watery. I wanted it thick enough to be able to pour onto my pan like pancakes. Then I shook the pan to make it spread it out alittle (or you can do it with a spoon). When I tried making with the recipe before after waiting for the flaxseed to blow up, I couldn’t spread the mixture in the pan at all. (This may be why the lady wrote that hers was “a gluggy mess” – her flaxseed had thickened and she couldn’t work with it in the pan. If you try adding more water, just add a little and don’t make too watery. It should be like a thick pancake mixture, because I’m sure it’s not as thick and sturdy if you do it this way. I used parchment paper to wrap around it in just in case it didn’t hold together. I love it. My husband has diabetes II and this is perfect for us since we can’t use flour. THANK YOU THANK YOU THANK YOU!! We LOVE your website
Katrin says
May 9, 2017 at 9:26 amHello Diane, thank you for all your detailed info! You are so right – flaxseed does swell up. How much more water in total did you use?
Andrea Ruiz says
April 19, 2017 at 9:12 amHi! This recipe looks really good and I can’t wait to try it! I’m just wondering if I could replace the flax seeds with something else, as it’s very difficult to get for me.
Thanks for sharing this recipe!
Katrin says
April 19, 2017 at 12:45 pmYou could replace it with psyllium husk, though I’m not sure that might be equally hard to get. Or try ground almonds, though they won’t bind the dough as well as flaxseed does. If flax is hard to get i the shops for you, you could try ordering it from Amazon.
Emma Mclelland says
March 25, 2017 at 11:50 amThank you for this recipe – I’ve really been missing sandwiches and this is a perfect alternative to bread and wheat wraps! So many low carb bread alternatives are so disappointing, but this recipe is tasty, filling and easy to make.
Katrin says
March 27, 2017 at 9:49 amHello Emma, thank you for your message. I’m really glad you are enjoying the recipe. I agree – I have tried many low carb bread recipes and not all of them are truly tasty.
Kellye says
March 2, 2017 at 10:49 pmIs it possible to do this without the whole eggs and instead with egg whites? Have you made this with any other types of cheese? Thanks!
Katrin says
March 3, 2017 at 10:44 amHi Kellye, I’m sure it would work with egg whites only as well – it’s the egg whites that bind the wraps. I haven’t tried with other cheese. Cheddar might work as it melts well. It tends to get more crumbly as mozzarella when it cools, so as long as you have your wraps straight from the pan that should work fine. Give it a go and let me know how you get on!
kristen says
February 24, 2017 at 12:08 pmAny options for subbing the cheese? we are dairy free.
Katrin says
February 24, 2017 at 1:19 pmYou can leave it out- the recipe will still work, although the wraps will be a little less pliable. You might want to add some spice such as onion powder or paprika because you’re missing out on the cheese flavour
Melissa Williams says
February 23, 2017 at 6:25 pmEither there’s a typo or the math is wrong. Your recipe comments say .5 per wrap, but if total carbs are 6.5 and fiber is 5, shouldn’t the net carbs per wrap be 1.5? Still great and grain free, so I’m excited, but wanted to see if I was misunderstanding something about the net carb count.
Katrin says
February 23, 2017 at 7:17 pmOMG Melissa thanks so much for bringing this to my attention. Obviously I had a weak maths moment. You’re right – that would be 1.5 net carbs
Melissa Williams says
February 28, 2017 at 7:13 pmNo problem! They’re still good. I made some yesterday. Thanks for a great wrap option! 🙂
Katrin says
March 1, 2017 at 12:52 pmAwesome!
Mary says
February 21, 2017 at 8:41 pmThose pictures are gorgeous! I’m so intrigued by the idea of using flaxseed here. I’ll have to give it a try!
Katrin says
February 22, 2017 at 8:52 amFlaxseed is a really tasty alternative to wholegrain wheat.
Gal says
February 22, 2017 at 4:18 pmI read the book. I’ve been on that diet for about 2 years. Although I don’t follow it religiously now I’m pretty much following it. Katrin you might be interested in looking up Doug Kaufmann and his diet plan. Goes along similar lines.
Will have to try this recipe. Thanks so much for sharing!!
Katrin says
February 23, 2017 at 9:19 amThanks for your comment, I’ll check Kaufmann”s diet plan out!
Melissa Rubin says
February 8, 2018 at 6:42 pmCan I use chia seeds instead? More nutritious!
Katrin says
February 8, 2018 at 6:55 pmI think you can! I would try grinding them before using.
Elizabeth says
February 21, 2017 at 8:26 pmI’m so glad I found this recipe! I’m trying to eat keto but sometimes a girl just craves bread! This seems so easy and perfect for fast lunches!
Katrin says
February 22, 2017 at 8:53 amI’m glad you like the recipe. I like to make a batch, so I have them ready when I’m hungry. They keep well in the fridge for a couple of days.
Pretty says
February 21, 2017 at 6:52 pmThe book sounds very interesting and these wraps look great. I am trying to eat less wheat too so going to give this recipe a try.
Katrin says
February 21, 2017 at 7:07 pmIt’s well worth a read. I found it eye-opening. Let me know how you like the wraps!
Luci's Morsels says
February 21, 2017 at 6:44 pmThese look delicious! I am having some serious lunch envy right now.. Yum!
Katrin says
February 21, 2017 at 7:08 pmHaha, we had the last 2 for lunch today. So nice to have something ready in the fridge!
Marian White says
March 7, 2017 at 2:48 amI made these today and just ended up with a gluggy mess. What did I do wrong?
Katrin says
March 7, 2017 at 8:39 amHello Marian, sorry to hear about this – if you have used all the ingredients in the recipe nothing should have gone wrong. Maybe you left something out? The eggs bind everything together, the flaxseed and the baking powder give the bread-like properties and the mozzarella lends taste and makes the mix more pliable. The only step that is tricky is when you pour your mix in the pan and the mozzarella starts getting sticky and gooey – then it’s a matter of swirling and flattening the wrap until it has the right thickness (or thinness). It definitely should not stay gluggy. Hope you’ll try again with better results
Candice says
August 4, 2017 at 6:04 amCan you leave the cheese out?
Katrin says
August 4, 2017 at 9:37 amHello, I have not tried it, but I would think it’s possible. I guess it would make the texture less soft? Let me know how you like the result if you decide to try!
Mar says
April 17, 2018 at 6:43 pmDid you used mulled flax seeds?
Tara Kerai says
April 9, 2018 at 11:20 amI made this into pizza bases! They were great, just what I needed.
Blondue says
April 26, 2018 at 9:43 amI’ve just made them and it’s how I’m hoping to use the recipe, too. The first half, I ride making wraps…but the first was really small and the second just fell apart, so I poured the second half in at once and made a thicker one. Seems perfect for a soft pizza base! Will see how it crisps up in the oven, if at all. But even if it requires a fork, it’ll be fine!
Suzy | The Mediterranean Dish says
February 21, 2017 at 6:14 pmThis is great! Thanks for sharing.