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!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
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.
Bharat MV says
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 says
Sorry this was not clear. I always use ground flaxseeds.
Meg says
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 says
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 says
Could you use cream cheese instead of mozzarella?
And wiuld that change the carb count??
Thanks in advance for your response
Marie
Katrin says
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 says
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 says
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 says
I can’t eat eggs. Would making a chia seed “egg” work as a substitute in this recipe? Thank you.
Katrin says
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
Lucianne Sosnowski says
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 says
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 says
I wanted to make a large batch and freeze. Is that possible?
Katrin says
Yes, absolutely. I’d freeze them between sheets of parchment paper so they don’t stick together.
Debra says
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 says
Great tweaks!!! Thanks for sharing 🙂
Yolanda says
Hi, just wondering if flaxseed meal is the same thing?
Katrin says
Yes, exactly the same! Flaxseed meal is just ground up flaxseeds
SHARON FITZPATRICK says
I 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
Hi 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
In 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
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 says
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 says
Could you replace that with cornstarch ?
Katrin says
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 says
If you can get konjac root powder down there, wit will work as a replacement.
Margaret says
Five stars for this recipe! It really is delicious. Easy and quick to make.
Katrin says
Glad you like it! 🙂
Betty says
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.
Katrin says
Great!!! Glad you like them:)
Ida says
Do you measure the flax seeds before or after they are milled?
Katrin says
I buy my flaxseed milled, so the amount measured is milled 🙂
Tami says
Hello 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
Glad you like the recipe! I must try using chia seeds in these wraps. Did you grind them before using?
Shelley A Carefoot says
All I can say is YUM! Thanks for the wonderful recipe!
Katrin says
You’re welcome! I’m happy it was a success.
Dairy free? says
This 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
Hi, 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
hi,
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
Yes, 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
I used I used an offset spatula. Worked great!
Katrin says
Perfect!!!! 🙂
dani says
Love 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
Thanks for your kind words Dani! These are great for making ahead, too.
Alice says
Hi 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
Hi 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
Hi. 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
Hi 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
Can’t wait to make these…do you think a proper Jack cheese would work?
Dana says
I meant Pepper jack cheese
Katrin says
Not 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
these wraps were delicious! thank you for posting the recipe!
Katrin says
Glad you like them!!!!!
Tracie says
Thanks for the recipe! Any idea how these freeze? Could you maybe bake a big batch instead of frying,and freeze them?
Katrin says
Hi 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
Will do!
Aimee says
Hi. 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
Hi Aimee, what do you mean with “testing details”? Anything I can help with?
Harriet says
Thank 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
What a great idea!! I can imagine that they would make a nice base for pizza. Must try that!
Carol says
I 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
Exactly. 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
I 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
That sounds like a delicious lunch! Thank you for your comment. I’ll have to try it with some cream 🙂
Luis says
Thanks for sharing your fantastic recipe.
Katrin says
So glad you like it Luis! Have a good weekend
Ashley says
Thanks 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
Hi 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
I 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
Good for you, Netta! These wraps are a great alternative to bread.
Zainab says
We 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
Thanks for this Zainab! 🙂
Jan says
What is the paper you wrap the wraps in!? The picture is so pretty/ tied with the raffia
Katrin says
It’s just regular baking/parchment paper! 🙂
Mary Ann says
Could I use regular flax seeds?
Katrin says
I 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
Turns out I also have milled flax seeds, they were hidden Thanks!
Carol says
What 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
I used milled flaxseed. I guess that’s the same as flaxseed meal.
Carol says
Thank you. 🙂
Diane from USA says
I 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
Hello 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
Hi! 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
You 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
Thank 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
Hello 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
Is 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
Hi 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
Any options for subbing the cheese? we are dairy free.
Katrin says
You 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
Either 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
OMG 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
No problem! They’re still good. I made some yesterday. Thanks for a great wrap option! 🙂
Katrin says
Awesome!
Mary says
Those pictures are gorgeous! I’m so intrigued by the idea of using flaxseed here. I’ll have to give it a try!
Katrin says
Flaxseed is a really tasty alternative to wholegrain wheat.
Gal says
I 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
Thanks for your comment, I’ll check Kaufmann”s diet plan out!
Melissa Rubin says
Can I use chia seeds instead? More nutritious!
Katrin says
I think you can! I would try grinding them before using.
Elizabeth says
I’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
I’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
The 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
It’s well worth a read. I found it eye-opening. Let me know how you like the wraps!
Luci's Morsels says
These look delicious! I am having some serious lunch envy right now.. Yum!
Katrin says
Haha, we had the last 2 for lunch today. So nice to have something ready in the fridge!
Marian White says
I made these today and just ended up with a gluggy mess. What did I do wrong?
Katrin says
Hello 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
Can you leave the cheese out?
Katrin says
Hello, 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
Did you used mulled flax seeds?
Tara Kerai says
I made this into pizza bases! They were great, just what I needed.
Blondue says
I’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
This is great! Thanks for sharing.