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.
Tami
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
Glad you like the recipe! I must try using chia seeds in these wraps. Did you grind them before using?
Shelley A Carefoot
All I can say is YUM! Thanks for the wonderful recipe!
Katrin
You're welcome! I'm happy it was a success.
Dairy free?
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
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
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
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
I used I used an offset spatula. Worked great!
Katrin
Perfect!!!! 🙂
dani
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
Thanks for your kind words Dani! These are great for making ahead, too.
Alice
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
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
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
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
Can't wait to make these...do you think a proper Jack cheese would work?
Dana
I meant Pepper jack cheese
Katrin
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
these wraps were delicious! thank you for posting the recipe!
Tracie
Thanks for the recipe! Any idea how these freeze? Could you maybe bake a big batch instead of frying,and freeze them?
Katrin
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
Will do!
Aimee
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
Hi Aimee, what do you mean with "testing details"? Anything I can help with?
Harriet
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
What a great idea!! I can imagine that they would make a nice base for pizza. Must try that!
Carol
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
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
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.
Luis
Thanks for sharing your fantastic recipe.
Ashley
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
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
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
Good for you, Netta! These wraps are a great alternative to bread.
Zainab
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
Thanks for this Zainab! 🙂
Jan
What is the paper you wrap the wraps in!? The picture is so pretty/ tied with the raffia
Katrin
It's just regular baking/parchment paper! 🙂
Mary Ann
Could I use regular flax seeds?
Katrin
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
Turns out I also have milled flax seeds, they were hidden Thanks!
Carol
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
I used milled flaxseed. I guess that's the same as flaxseed meal.
Carol
Thank you. 🙂
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! 🙂
kristen
Any options for subbing the cheese? we are dairy free.
Katrin
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
Mary
Those pictures are gorgeous! I'm so intrigued by the idea of using flaxseed here. I'll have to give it a try!
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 seems 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 look great. I am trying to eat less wheat too so going to give this recipe a try.
Luci's Morsels
These look delicious! I am having some serious lunch envy right now.. Yum!
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!
Mar
Did you used mulled flax seeds?
Suzy | The Mediterranean Dish
This is great! Thanks for sharing.