Flaxseed Wraps
Flaxseed wraps are a nutritious and delicious low carb bread alternative. They contain just 4 ingredients and cook in 3 minutes!
Servings: 6
Calories: 86kcal
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.
Notes
1.2g net carbs per wrap. Makes 6 wraps.
The nutrition is calculated per wrap, without filling. Two filled wraps would make a good lunch.
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 over time. If you find your batter is getting too thick towards the end of frying your wraps, add another splash of water into the batter and stir to combine.
Add spices to taste: Cumin would work well, or paprika, garlic powder, onion powder or even cayenne pepper.
Nutrition
Calories: 86kcal | Total Carbohydrates: 2.3g | Protein: 5.8g | Fat: 6.5g | Saturated Fat: 6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 1.7g | Cholesterol: 97mg | Sodium: 66mg | Fiber: 1.5g | Sugar: 0.1g
