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!
Flaxseed Low Carb Wraps
- 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.
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.
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