You only need 4 ingredients to make these easy flaxseed wraps. They are soft and pliable and taste delicious with hot or cold fillings. This healthy flaxseed wrap recipe is rich in fiber and contains only 1.2g net carbs per wrap.
I have always loved wraps. To me, they are a fun version of a sandwich.
Once I decided to wave goodbye to wheat tortillas and other carb-loaded wraps, I tried out a few low-carb brands such as Carbzone or Mission.
My opinion? They are fine for emergencies. But if you like natural ingredients AND good taste, you better make your own!
These flax seed wraps are inspired by Dr. William Davis' linseed wrap (linseed is a different name for flaxseed). It is one of the recipes listed in the back of his book Wheat Belly.
I have made my wraps many times now. Since I first posted them in February 2017, I have tweaked the recipe 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!
Are Flaxseed Wraps Healthy?
Yes, flax wraps are healthy! In fact, flaxseed is considered a superfood.
Here are a few benefits of flaxseed: It is high in omega-3 fatty acids, protein and fiber and keeps hunger at bay. It also may improve cholesterol and lower blood pressure.
Also, the wraps are naturally keto and gluten-free.
The Best Thing About This Recipe
The best thing about these wraps is how quick and easy they are to make. You don't need to knead the dough, roll it out between 2 sheets of parchment paper or cut it into a round tortilla shape.
The batter in this recipe is liquid, just like pancake batter! It is simply poured into the pan.
Shall I show you how it is done? Let's get started:
You only need 4 ingredients for tasty flaxseed tortillas, plus warm (not boiling) water:
- Flaxseed meal - Golden flaxseed has a milder taste than brown flax and I prefer it in this recipe. I buy mine milled and store it in the freezer as soon as the bag is opened. This way, it stays fresh. You can also use grind whole flaxseed at home.
- Eggs - Use large, room-temperature eggs. They make the wraps more pliable and add protein.
- Mozzarella - Makes the wraps tastier, more flexible and sturdier. This is the shredded mozzarella you'd top a pizza with. The white mozzarella balls for salads do not work. They are too soft and watery.
- Sea salt - Just a pinch for more flavor.
Top Tip: If you use store-bought ground flaxseed, make sure it is finely ground. If it looks coarse and you can see pieces of flax, mill it in a high-speed blender or in a coffee grinder before using. The wraps will have a smoother texture.
Similarly, whole flaxseed must be ground to fine flour before adding it to the batter.
See the recipe card for full information on ingredients and quantities.
It is very straight-forward to make flaxseed wraps. Here are the basic steps.
Scroll down to the recipe card for detailed instructions.
1.) Put the eggs, mozzarella, flax meal, warm water and salt into a food processor. If you don't have a food processor, use a large mixing bowl and an electric mixer.
Note - Do not use boiling water. This would cook the eggs.
2.) Blend at high speed until the dough is REALLY well-combined.
3.) Melt butter or oil in a frying pan on the stovetop over medium heat. Scoop in 2 tablespoons 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 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. Continue until all batter is used up.
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 to the mixture and stir to combine.
Clean the pan. If you use butter to fry, clean the pan between wraps.
Add spices. Cumin would work well, or paprika, garlic powder, onion powder or even cayenne pepper.
Below are ideas for fillings that I have tried myself. Of course, the possibilities are endless.
- Keto chicken salad
- Keto tuna salad
- smoked salmon, avocado, cucumber, lettuce
- ham and cheddar cheese, green leaves and mustard dressing
- feta, cucumber, tomatoes
- bacon, keto scrambled eggs, avocado
- sauteed mushrooms, cheese, spinach leaves.
The wraps taste great hot and cold. They also work well as burritos!
You can use dairy-free cheese. Or, leave out the mozzarella altogether.
Yes. You can make flaxseed wraps with only 2 ingredients - flax and water. However, this means you have to knead and roll out the dough. Also, the wraps are less pliable this way. They break and tear easily.
Yes. Readers have made these wraps with shredded cheddar and shredded Monterey Jack.
I always store open bags of flaxseed 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. When flax meal is off, it tastes fishy.
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.
More Flaxseed Meal Recipes
Here are more flaxseed recipes to try:
Below are my other low carb wraps and tortilla recipes:
Tried this recipe? Give it a star rating below!
Flaxseed Wrapsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 3 large eggs room temperature
- 6 tablespoon ground flaxseed 42g, or 4 tablespoons whole flaxseed. Mill to fine flour before adding to the batter.
- ¼ cup pre-shredded mozzarella 30g
- ⅓ cup water 80 ml, warm
- pinch sea salt
- Mix all ingredients in a food processor or in a large mixing bowl with an electric mixer 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 tablespoons of batter into the pan. Swirl the pan around so the batter can fill the bottom of the pan. Fry for around 2 minutes. Once the top begins to bubble, flip to brown the other side for 1 extra minute.
- Repeat until all batter has been used up and you have made 6 wraps in total. If you use butter to fry, clean the pan between wraps so the butter does not burn.
- Serve the wraps hot or cold with fillings of your choice.