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 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
As an Amazon Associate I earn from qualifying purchases.
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.
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.
Deborah says
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 says
Hi. How many wraps would the above mix make?
Katrin Nürnberger says
I made 6 wraps with the mix
Mary says
Was wondering if you could use cheddar cheese instead of mozzarella’?!
Katrin Nürnberger says
I haven’t tried it. Cheddar becomes more liquid than mozzarella. But I think it could work!
Lydia says
Hi, I cannot have lactose, can I substitute mozzarella with lactose free gratted cheese? thanks
Katrin Nürnberger says
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 says
Satisfied my cravings for chicken wraps and burritos.
Katrin Nürnberger says
Now I want chicken wraps!!!!!
Margret Edstrom says
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 says
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 says
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 says
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 says
Are the tablespoons of flax heaped or level?
Katrin says
I always use level spoons in my recipes 🙂
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
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.
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.
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 🙂