These easy flaxseed wraps contain less than 1g net carbs per wrap! They are wheat-free, gluten-free and pliable - perfect for a keto diet.Â
I have 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 flax seed 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 fiber, it improves cholesterol, lowers blood pressure and keeps hunger at bay.
I have made these flaxseed 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!
Ingredients
You only need 3 ingredients for tasty flaxseed tortillas, plus warm water:
- Flaxseed meal - Make sure it is freshly milled. Ground flax should always be stored in the freezer or it can go off and taste fishy.
- Eggs - large, room temperature
- Mozzarella - Use shredded mozzarella. The white mozzarella for salads does not work.
If you want, add a pinch of sea salt and a pinch of xanthan gum. It makes the wraps even more sturdy and flexible.
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
1.) Put eggs, mozzarella, flax meal, warm water (plus salt and xanthan gum, if using) into a food processor. If you don't have a food processor, use a bowl and an electric mixer.
2.) Blend at high speed until the dough is REALLY well-combined.
3.) Melt butter or oil in a frying pan and scoop in 2 tablespoon 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.
Recipe tips
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.
Fixing thick batter. 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.
Add spices. You could customise your wraps with spices - cumin would work well, or paprika, garlic powder, onion powder or even cayenne pepper.
Fillings
Below are ideas for fillings:
- 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.
Related recipes
Here are more flaxseed recipes to try:
Below are my other low carb wraps and tortilla recipes:
Storage
Refrigerator: Flaxseed wraps taste great warm or cold. Store them in an airtight container in the fridge for up to 4 days. Re-heat in a pan or in the microwave.
Freezer: You can also freeze the wraps for up to 3 months. Make sure to put parchment paper between the tortillas so they don't stick together.
Tried this recipe? Give it a star rating below!
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Recipe
Flaxseed Low Carb Wraps
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 3 large eggs room temperature
- 6 tablespoon ground flaxseed
- ¼ cup / 30g pre-shredded mozzarella
- 6 tablespoon water warm
- ¼ teaspoon 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 tablespoon 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 to brown the other side.Â
Notes
Nutrition
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.
Chaya
Is there a substitute for the cheese? I don't it dairy. Thanks
Katrin Nürnberger
I would try these low carb tortillas instead.
Jean
Is there a method to grating fresh mozzarella? So liquidy. Not too keen on processed cheese . I see cheddar world too but think I’m missing something bout the mozzarella.
Katrin Nürnberger
Hi Jean, you can’t use the white mozzarella for salads in this recipe. It is too liquid. In some countries you can buy the firm yellow mozzarella in a block and grate it yourself. Here in the UK I have not seen it like this, that’s why I always use the pre-grated mozzarella from the supermarket.
Anne-Marie Keightley
So are the 6 tablespoons of flax measured prior to milling or after? Big difference.
Katrin Nürnberger
I always use milled flax. It is measured when it is already ground.
Debra
Help! ALL your recipes ALWAYS turn out perfectly, but for some reason, for me, these just didn’t come out right.
I followed exactly, measured flax seed after processing to meal, used the drier pre-shredded Mozzarella, added xanthum gum & some spices, used liquid egg whites...they just would NOT firm up. I sprayed the pan first, tried midrange heat (gas stove), but the batter was more congealed rather than spreadable. I added water ‘several’ times, but it was the same . It never cooked or firmed up enough that I could even flip, just a raw, gooey batter. I know it’s me but have NO idea what I did wrong. Any ideas?
Katrin Nürnberger
So sorry you are having issues! I think the reason was probably too much water? The egg goes firm, and so does the mozzarella - that's just what they do. And flax goes very crisp. I think the issue is that there's a point where the batter is gooey and a little tricky to handle. That's the moment when you need to be patient and spread it out in the pan using a spatula. Because it will, as the mozzarella melts.
Theresa
Absolutely love these and so simple to make. I did add garlic powder in one batch and In another batch I added cumin. Also, I use whatever cheese I have on hand. Pepper Jack is amazing with this recipe. Love making a cheese steak wrap.
Sometimes a girl just needs a sandwich.
Thanks Katrin for giving me BREAD!
Deborah
I usually love your breads but these were very difficult to do a wrap larger than about 4 inches across...I wanted something a bit bigger. But I love the idea of them.....the cheese should add the binder I was looking for in a wrap to make it pliable.
Dave
Hi. How many wraps would the above mix make?
Katrin Nürnberger
I made 6 wraps with the mix
Mary
Was wondering if you could use cheddar cheese instead of mozzarella’?!
Katrin Nürnberger
I haven't tried it. Cheddar becomes more liquid than mozzarella. But I think it could work!
Karen
I made the recipe with the exact measurements with cheddar cheese and it worked fine. Sorry for the late reply!
Lydia
Hi, I cannot have lactose, can I substitute mozzarella with lactose free gratted cheese? thanks
Katrin Nürnberger
Yes, of course. I don't know if it melts as well as dairy mozzarella. If it's quite dry it may be an idea to blitz if into finer pieces in the food processor before using so your mix does not turn out lumpy.
Jonny
Satisfied my cravings for chicken wraps and burritos.
Katrin Nürnberger
Now I want chicken wraps!!!!!
Margret Edstrom
I really enjoy reading/saving your recipes and have actually tried a few! They were great, and I'll try to remember to go back and comment on them individually.
My question for this one is, do you think a tortilla press would work? I know it wouldn't start as a ball, but do you think it would cook the same?
Katrin Nürnberger
I think it may be tricky because the cheese may stick (even though I don't have a tortilla press so haven't tried it!). If you want to use a press I'd probably melt the cheese and make a proper dough first, then press. Just in case.
Theresa
I've made these several times. They are super simple and very very good! Wish I had seen your note about the Flaxseed being stored in the freezer. Will I know by smelling if it's bad?
Thanks for all you do!
Katrin Nürnberger
Hi Theresa, definitely, when it smells bad it's bad. As for the oxidation, I don't know. I found this out from a nutritionist friend a couple of years ago and had never stored mine in the freezer before either (nor had any problems). I think it's something good to do going forward and not worry about how you've been doing it so far 🙂
Kath
Are the tablespoons of flax heaped or level?
Katrin
I always use level spoons in my recipes 🙂
Bharat MV
It is not clear, are we supposed to use 6 tbsp of ground flax seeds or 6 tbsp of flax seeds that are powdered?
Katrin
Sorry this was not clear. I always use ground flaxseeds.
Meg
This looks like something I need to try. Given that I am in Canada - using US measuring equipment and milling my own flax seed from whole, would you kindly amend your recipe to state how many grams of flax seeds you are using? US and UK tablespoons are different in volume! I'm sure I'd get there eventually, but if you could help I would appreciate it..
Katrin
Hi Meg, I always buy my flaxseeds milled, so I don't know. Maybe there is a conversion online. I think it's likely to be a 1:2 or 2:3 conversion. As for the teaspoons an tablespoons, I don't think this makes much of a difference. The majority of my readers are from the US 😉
Marie
Could you use cream cheese instead of mozzarella?
And wiuld that change the carb count??
Thanks in advance for your response
Marie
Katrin
Hi Marie, I think it would work, although I have not tried it yet. I'd make sure to let the mix stand a bit so the flax can absorb some of the liquid. You'd have to re-calculate the nutrition, it would probably be a bit different.
Gillian
I tried this recipe today and the taste is excellent. I added garlic powder to one batch - YUMMY. However, my problem is frying them. I tried 3 different batches and not one of them worked. I added extra water, I tried to fry in olive oil and another in butter. I just ended up with a "scrambled" mess. (TASTES GREAT THOUGH) - Does anyone have suggestions for this? Thank you.
Katrin
I find that the trick is to fry them slowly, over a low heat. That way, you give the cheese time to melt. Once the batter has warmed through and the cheese is melted, you can swirl your spatula around the top to flatten the wraps. I hope this helps.
Shannon
I can't eat eggs. Would making a chia seed "egg" work as a substitute in this recipe? Thank you.
Katrin
I have not tried this myself, but I think it will work. The eggs are all about binding the recipe, and chia can do the same 🙂 I'd make them small to start with, so you can flip them easily with a spatula - just in case they are a little more fragile
Deborrah
There are flax wrap recipes online that do not use eggs. You should probably try one of those. This one is easier though...no rolling!
Lucianne Sosnowski
I was craving a ground beef taco style wrap. I had eggs & flax in the bowl, but when I went to add the shredded mozzarella, I found that is had molded. Agghhhh! Went to the fridge and found ricotta cheese and figured is might work. Yes! The exchange was great. The wraps did not come out as thin and pliable as when I made them in the past but they held up good as a hamburger bun with all the fixings. I made a patty instead of crumbled beef like I normally use for tacos. Really good.
Katrin
Hi Lucianne, this is so interesting! Thanks for sharing your tweak. I always love it when I experiment out of necessity and it ends up a success 😉
Randa
I wanted to make a large batch and freeze. Is that possible?
Katrin
Yes, absolutely. I'd freeze them between sheets of parchment paper so they don't stick together.
Debra
Hi 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
Great tweaks!!! Thanks for sharing 🙂
Yolanda
Hi, just wondering if flaxseed meal is the same thing?
Katrin
Yes, exactly the same! Flaxseed meal is just ground up flaxseeds
karen
i 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
I'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
Could you replace that with cornstarch ?
Katrin
hi 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
If you can get konjac root powder down there, wit will work as a replacement.
Margaret
Five stars for this recipe! It really is delicious. Easy and quick to make.
Betty
These 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.
Ida
Do you measure the flax seeds before or after they are milled?
Katrin
I buy my flaxseed milled, so the amount measured is milled 🙂