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!
Jump to:
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:
Ingredients
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.
Instructions
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.
Expert 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 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.
Filling Ideas
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!
Recipe FAQs
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.
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.
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!
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Recipe
Flaxseed Wraps
Ingredients
- 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
Instructions
- 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.
Diane from USA
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
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
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
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
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
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
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
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!
Melissa Williams
No problem! They're still good. I made some yesterday. Thanks for a great wrap option! 🙂
Katrin
Flaxseed is a really tasty alternative to wholegrain wheat.
Gal
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!!
Melissa Rubin
Can I use chia seeds instead? More nutritious!
Katrin
I think you can! I would try grinding them before using.
Elizabeth
I'm so glad I found this recipe! I'm trying to eat keto but sometimes a girl just craves bread! This was so easy and perfect for fast lunches!
Katrin
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
The book sounds very interesting and these wraps were great.
Luci
These were delicious!
Candice
Can you leave the cheese out?
Katrin
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!
Tara Kerai
I made this into pizza bases! They were great, just what I needed.
Blondue
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
This was great! Thanks for sharing.