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.
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. This mixture makes 6 wraps.The nutrition is calculated per wrap, without filling (see filling suggestions in the post). Two filled wraps would make a good lunch.