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Flaxseed wraps, an easy 4-ingredients keto wraps recipe with only 1.2 g net carbs. You can finally eat an homemade wrap on keto diet with this easy healthy keto wrap recipe.

Flaxseed Wraps keto

Bonus, the flaxseed wraps are vegan, gluten free and don’t use eggs, dairy or cheese. Add superfood flaxseed to your keto diet now with this simple recipe and reach your fat macro easily with taste! One of the best easy low carb recipe for Mexican food lovers.

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Flaxseed wraps  Keto + Vegan + Gluten free

You know how much I love healthy finger food specially wraps! I have got a passion for creating keto wraps recipe. While I love my low carb spinach taco shells I can’t make it anymore when hubby is home. There is eggs and cheese in this recipe – he is vegan so won’t eat those anymore. That is why today I am sharing with you a totally new almost NO carb wrap recipe that is also vegan. But before sharing the recipe let me answer few question that you probably wonder.

Flaxseed Wraps keto

Is flaxseed good for keto diet ? Is flaxseed low carb?

Flaxseed is a great super food to add on your keto diet plan. It contains 71% of fat from healthy omega-3 fatty acid which is ideal to reach your fat macro quickly. Plus, it has only 3 g net carbs per 100 g has 46% of the carbs in flaxseed are non-digestible fiber. If you are looking for a vegan keto food this is the one to eat.

Can you eat wraps on keto?

Yes, you can definitely have a good wrap on keto diet if the wrap is made of low carb flours. The best keto wraps recipe are made of flaxseed, almond flour or coconut flour. Those keto wraps usually contains between 1 g to 4 g net carbs per serve which is acceptable range on a keto diet. Those flaxseed wraps are very low carb with only 1.2g net carbs per wrap, so a big YES for all keto wraps lovers like me !

How do you use flaxseed on keto diet?

You can make use flaxseed raw or grounded in many different recipes like keto wraps recipe, flaxseed bread, flaxseed crackers or simply add some flaxseed powder to thicken smoothie without adding sugar !

Flaxseed Wraps keto

What are the benefits of eating flaxseeds?

Flaxseeds or linseeds contains many beneficial nutrients for your health, the most important are:

  • Omega 3 fatty acids, also known as “the good fats” they protect your heart and they have been shown as beneficial nutrient to decrease triglycerides and lower blood pressure.
  • Lignans, flaxseed is the plant with the more lignans, an antioxidant found in the fiber part of flaxseeds. Lignans are also phytoestrogen, a plant nutrient that somehow could acts as female hormone estrogen. This is a very controversial topics and scientists aren’t sure on how much lignans impact our hormones. While some studies prove that it can help fight breast cancer, others demonstrated that phyto estrogens don’t mimic estrogen at all and rather prevent formation of blood tumors.
  • Fiber, flaxseed contains 27 g of fiber per 100 g. Note that it is recommended to eat about 25g of fiber daily for a woman or 38g for man.

This said, let’s look a little bit closer on our flaxseed wrap recipe and its nutrition info.

Flaxseed wraps nutrition

One flaxseed wrap contains all you need to reach your fat macro on a keto low carb diet with 26g fat per wraps, coming from healthy omega 3 fatty acids. Bonus, it also cover 85% of your daily fiber intake with 17g of fiber per wraps bringing those keto wraps to only 1.2 g net carbs. Bonus, a wraps has a bunch of 11.6 g protein to keep you full or refuel your muscle after a workout.

How to make flaxseed wraps with 4 ingredients ?

Yes, all you need to make those delicious flaxseed wraps are 4 basic ingredients.

  • Flaxseed meal – I make my own using flaxseed that I blend into a thin meal. I love to make my own because the one from my store is too thick. You need to use a flaxmeal that looks like almond meal, no pieces of flaxseed left or the recipe won’t work as well. Get your meal as thin as possible using your blender  are buy a meal that don’t contains pieces of seeds – large pieces won’t absorb the amount of water in the recipe and the batter won’t form a dough – it will stay sticky. Below is my own flaxseed meal made in less than 1 minute in my simple blender.

Flaxseed Wraps keto

  • Boiling water – yes NO cold water or this recipe won’t work. Make sure your remove the saucepan from heat before adding the meal  to avoid the meal to stick to the saucepan. Then, be patient stir until the mixture form a ball, unstick from the pan and you can hold it in your hand. Then, roll the dough between pieces of parchment paper to avoid the dough to stick to your bench top or rolling pin.
  • Spices – I used a combo of anti inflammatory spices: turmeric, ginger, garlic and onion. But use what you like of course!

When combines in boiling water the fiber absorb the water gradually forming an elastic dough ball. That elasticity from the fiber makes perfect wraps that won’t break with any filling.

Flaxseed Wraps keto

How to make round shape wraps ?

I used a saucepan lid that I place on top of my rolled dough to shape a lovely circle. It is optional but it makes such a cute wrap to serve! Reuse the leftover dough from the edge to make an extra wrap!

Flaxseed Wraps keto

How to fill your flaxseed wraps?

Flaxseed wraps are blend in flavor specially if you are using golden flaxseed – brown flaxseed are slightly bitter. That is why I recommend to add my combo of spices in the batter to give an extra boost of flavor to those wraps. Otherwise the texture is soft, a bit grainy and delicious. Your filling will make all the difference.  My favorite vegan low carb wraps filling are the one below, added in this order. I also add some homemade low carb tortillas chips on side.

  • a layer of dairy free coconut yogurt
  • mint leaves
  • fresh lettuce blend
  • cucumber sticks, skin on for extra fiber
  • cherry tomatoes
  • a drizzle of lemon juice
  • salt & pepper
  • LOTS of avocado slices – like avo per wrap !
  • Chili sauce or mustard

Flaxseed Wraps keto

My husband love it simple. A drizzle of tahini, lettuce, cucumber and vegan barbecue sauce – this is not low carb but well he don’t care about carbs 🙂

Flaxseed Wraps keto

Others keto wraps recipe

If you are looking for keto wraps recipe alternative you can also try my others keto vegan wraps below. They make delicious keto sandwich wraps for lunch.

Flaxseed recipes for breakfast

Flax seed recipes are great for breakfast because of their high amount of plant-based protein and healthy fat that makes a fulfilling keto breakfast. My favorite flaxseed recipes for breakfast are:

Flaxseed Wraps keto

XOXO Carine
Flaxseed Wraps keto

Flaxseed Wraps Keto + Vegan

Flaxseed Wraps are almost NO carbs easy keto wraps recipe made with 4 ingredients - 1.2 g net carbs. 100% low carb + gluten free + vegan. An easy protein wrap recipe to enjoy finger food while boosting your body with wholefoods.
Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 12 mins
Author: Carine
4 wraps
Leave A Review Print The Recipe

Ingredients

Spices - optional but delicious

Instructions

  • In a blender, add the flaxseed, blend on high speed until it forms a ground/meal. You can also use flaxseed meal from the store but make sure the meal is thin as almond meal or it won't absorb all the water in the recipe and gets sticky.
  • In a small saucepan, bring the water to boil. 
  • Remove from heat, stir in all the spices and add the flaxseed meal all at once. 
  • Stir immediately with a wooden spoon, until the meal absorb all the water, dry out and form a dough ball. As you stir, the dough will form, gradually un stick from the saucepan forming a dough ball. It take about 1-2 minutes max. 
  • Remove the dough ball from the saucepan and transfer onto a piece of parchment paper, to avoid the dough to stick to your bench top. The dough should not be too stick if it is it means your meal wasn't thin enough and that is ok. Sprinkle extra meal onto the ball to make it less sticky. 
  • Divide the ball into 4 dough ball of same size. Place one of the dough ball onto a piece of parchment paper. Place another piece of parchment paper on top to avoid the dough to stick to the roller pin. Press the dough ball with your hand slightly to flatten and stick the top parchment paper piece to the ball.
  • Roll with a rolling pin until flat but not too thin or it won't get soft when cooked. You aim for a 2-3 mm thickness. Peel off the top piece of parchment paper. 
  • Take a round shape - like  saucepan lid - place on top of dough and cut around the edges to make a circle. Remove the outside dough, form a ball and reuse later for another wrap if you like.
  • Remove lid and flip over the prepared wrap onto a nonstick pan - I used a ceramic non stick pan. Peel off the last piece of parchment paper and cook. If you are not using a non stick pan, spray some oil before adding the wrap into the pan.
  • Warm under high-medium heat and cook for 1-2 minutes or until the border get dry - center is soft  - and you can easily slip a spatula under the wrap to flip over.
  • Cook for about 1 extra minute on the other side. Don't over cook or the wrap will get very crispy as tortillas chips ! It has to be dry but stay soft to roll.
  • Place the cooked wraps on a plate.
  • Repeat those steps with the rest of the batter until you form 4 wraps (or 5 if you use the leftover dough from the edge you can make an extra one ! ) It depends of how thick you made you wraps. You can reuse the same piece of parchment paper many times !
  • Serve them cold with filling of your choice or hot - you can also rewarm them in a sandwich press with your favorite filling.
  • Store in the fridge for 3 days, on a plate covered with a plastic wrap, to prevent them to dry. 
Choosing flaxseed: golden flaxseed have a better taste than brown flaxseed - can be bitter. I recommend to use golden flaxseed if you don't appreciate the slight bitterness of brown flaxseed. Both have the same nutrition properties.
Spices: use the spices you love like ground paprika, nutritional yeast, dried herbs. Spices are really recommended to add some flavor to the wrap as flaxseed could be very 'blend' in flavor.
Ground/meal: it is important to use a ground that is thin as almond meal or it won't absorb all the water. If you bought ground flaxseed that is too thick - still can see pieces of flaxseed - process few minutes in a blender before use.
Pan: use a non stick pan - ceramic are the best no need of oil. But if you are not using a non stick pan, spray some oil before adding the wrap into the pan.
Freezing: Freeze them as regular wraps - make sure you wrap them flat, inside a zip plastic bag. Defrost 2-3 hour before or previous day. Slightly rewarm in a frying pan few sec - no oil. Or wrap the food you like in their and wrap in a sandwich press! 
Net carbs per wraps (carbs take away fiber): 1.2 g
Nutrition Facts
Flaxseed Wraps Keto + Vegan
Amount Per Serving (1 large flaxseed wrap)
Calories 338 Calories from Fat 239
% Daily Value*
Total Fat 26.6g 41%
Total Carbohydrates 18.5g 6%
Dietary Fiber 17.3g 69%
Sugars 1g
Protein 11.6g 23%
* Percent Daily Values are based on a 2000 calorie diet.
Flaxseed Wraps keto
KETO FLAXSEED WRAPS
KETO FLAXSEED WRAPS

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    180 comments
    • I think you are getting confused you don’t count carbs but NET CARBS on keto low carb diet. Net carbs are total carbs take away fiber as fiber are not assimilated by your body. Consequently, one of those wraps contains only 1.2 g net carbs as they are loaded with 17.3 g of fiber ! Tat is why flaxseed is a great keto flour, most of the carbs are non digestible fiber and they don’t add to your carb macro. For more info on how to start a low carb diet diet check out my article here. XOXO Carine.


  1. I made these this morning and made my own flaxseed meal but to make sure I just had the meal and no seed I sifted it first, dough turned out just as you said it would, I used onion and garlic powder with your measurements, next time I will up it a little more and maybe add a pinch of caynee, all good waiting for my husband to come home trying these out for supper, only one thing I found is when you mention 1 cup of flaxseed _ 1 1/2 CUP flaxseed meal, very confusing, had to read this thru several times, but very different t from using f,our, will make again, Thanks

    • This is a great comment! I reckon that sifting the homemade flaxmeal is clever as this ensure you only get the meal that makes this recipe perfect. Whole or pieces of flaxseeds doesn’t absorb liquid and it can make the recipe too sticky, impossible to roll. I like to provide the amount of whole seeds and the amount of meal as some people buy the flaxmeal directly from the store while others like to ground the seeds into a meal as you did (my fav too!). When you ground your seeds they create a larger volume of of meal. That is why it is important to note that 1 cup of whole flaxseed actually create 1 1/2 cup of flaxmeal, what you need for this recipe. Again, thanks for trying my recipes and enjoy all the keto wraps on the blog you. You may want to try the keto coconut flour flatbread next time ! XOXO Carine.

  2. I’ve made these twice now. Neither time worked. Both from flaxseed meal. The second time I tried making it I even ground the flaxseed meal more. It never got to form a doughy ball for me to make a tortilla.

    • What do you mean by it doesn’t form a ball? Is it liquid, sticky ? It takes time and practice to bake with high fiber flours. Many people have great success with this recipe. You must use boiling water and the thinner linseed ground. This combo activate the fiber in the seeds. Then it is important to dry the dough in a saucepan to evaporate the extra water and create a doughy ball. You can try my coconut flour wraps if you miss tortillas, it is easier than baking with flaxmeal. Enjoy the blog recipes, XOXO Carine.

  3. I think the flaxseed whole and meal quantities are mix around. 1 1/2 cup flaxseeds whole or 1 cup ground flaxseeds.

  4. I followed the instructions exactly and the result was a disaster. The dough was so sticky, I ended up having to keep adding flax meal (almost double). It was still so sticky that it stuck to the parchment. I finally got one off and cooked it in the pan. After the recommended time it was still raw! It’s so frustrating to follow a recipe and end up just wasting time and money. Seems there should be some quality control or trying a few different brands of flax meal to see what works before posting 🙁

    • I am sorry the flaxseed wrap did not come out great for you. All recipe are tested at least 3 times before released on the blog and as you can see here or on intagram there is thousand of people who made this recipe with great success. The problem you describe is not from the recipe but from thickness of your meal. This sticky situation happens only if you use a meal that is too thick, the fiber can’t work their magic if they are stuck in the seed, the meal must be as thin as regular flour. Adding more flaxmeal doesn’t help if the meal is too thick it simply doesn’t work/absorb the moisture as the fiber are not release in thick meal. If you made the meal yourself, grind thinner or buy store bought flaxmeal. It must be as thin as flour. I hope it works better next time, low carb baking takes time and patience it is a very different way of baking using high fibre flours that are tricky if they don’t have the right consistency. Keep in mind that regular flour has barely 0 fiber flaxmeal contains 40 % !

  5. I followed the instructions step by step. Not sure what I did wrong. My dough was very sticky and stuck to the paper. I used Bob Mills ground flax meal. I even added a bit extra to make it more dry. I also found that I had to wait more than 1 to 2 minutes after putting the meal into the water because it was too hot and took awhile to make the dough texture.

    • This may happens if your flaxmeal is too thick and can’t absorb the liquid or you didn’t use enough flaxmeal. I recommend you try a different brand or measure your ingredients very precisely. I hope it works better next time. XOXO Carine.

    • No it is well for one large wrap. But if you track calories, make smaller wraps, if you shape 8 wraps you will divide the calories per wrap by 2! Let me know if you like them, XOXO Carine.

        • Thanks for following my blog and trying my recipes! Not all of them are vegan but I will keep sharing low carb vegan recipes for sure. XOXO Carine. 🙂


  6. Am new to cooking and baking and recently out of 10 recipes only 1 will work out. This was one. It worked! Although my dough, too, was a bit Too dry, it was tasty and the texture did work eventually. I will try with a little more water and even more of the very well combined spices. Even my husband was sad when the last wrap was gone. I will definitely repeat this. Thank you so much from Germany!

  7. I was so excited to make these, but so very disappointed! I couldn’t get the dough to go into the pan from the parchment paper as it just crumbled or broke around the edges every time I tried it. What a waste of money 🙁

    • It sounds like the dough was a bit too dry, and a little water would help. Obviously, from the mostly positive reviews, the recipe works and is tasty.

      I have a different recipe I follow for a tortilla and when it doesn’t want to remove from the parchment, I place it in the pan anyway, parchment side up. Once it starts to cook a little, I’m usually able to easily remove the parchment.

      Thanks Carine for the recipe. Looking forward to trying it tonight when I get home from work.

    • I am sorry to hear that. It should be crumbly, if so it means you are missing moisture in the dough. You simply need to adjust 1-2 tablespoon of water in the dough, roll and cook. Like any bread dough if it is crumbly when you roll it you need to adjust the moisture or it won’t work. It is much more difficult to be precise with flaxmeal has it contains 10 times more fibre than wheat. It means it is 10 times more water absorbent. if you measure in cups and you miss few grams the dough can end up slightly drier than usual. It needs time and practice to bake with low carb flour, you will get there I am sure! Enjoy the low carb recipes on the blog, XOXO Carine.

    • Not really, it will dry out. It is better to cook the wraps and them rewarm when needed. Enjoy the low carb recipes on the blog. XOXO Carine.

    • You can simply make 6 medium wraps or 8 small wraps instead of 4 from this dough,it will decrease the calories per serve if it is what you look at. It is a keto low carb foodblog, we track net carbs and wholesome food, not calories. Enjoy the recipe. XOXO Carine.


  8. I had pretty low expectations from basically flax seeds and water, but these were actually impressive! 2 came out perfect and two I rolled too thin and they broke. I took the two broken ones and made chips and crackers by cutting them up and baking at 400 for 8 minutes. Now I cannot wait to make nachos and some dip for the crackers! Thanks for the awesome recipe!

    • Sometimes the easiest recipes are the best right! I am so glad you enjoy this recipe. Thanks for trying ! XOXO Carine.


  9. Made these for dinner this evening. Filled with tuna/egg salad, greens and fresh avocado. Yum! I did end up using approx 1 3/4 c flax seed ( which I ground also). Thank you for sharing your creative recipes!


  10. Thank you for your great attention to detail! I appreciate that you gave an actual amount of water to use… and that great tip that the recipe needs a finer grind than store bought flax meal. Believe it or not, other recipes published on the web didn’t give even a general amount of water to use and none that I’ve seen mention the need for the finer grind that a coffee mill gives. Major kudos to you!

    • I read many comments in the morning, but that is the most beautiful thing I read today. It really makes me happy as I take hours to write those post and I am so glad you find them useful. Thans SO much for being here. XOXO Carine.

  11. Hi Carine,
    I tried to make this flatbread but the dough I get was so sticky that I needed to add loads of flax meal. I definitely think I did something wrong measuring the amount of the ingredients.
    When you write 1 1/2 cup you mean 1 cup and a half or 1 “half cup measuring spoon”?
    Thank you.
    Sofia

    • Hi Sofia,
      You need 1 cup + 1/2 cup flaxmeal (grounded flax). If it is sticky it means the dough has too much water, the seeds can’t absorbs all of it. It can be because the ground is too thick or you did not dry out the dough enough in the saucepan. Did you bought the flaxmeal from the store or made your own? Let me know! It take time to bake with new flours, you will get there! XOXO Carine.

    • That is a good question, I don’t have a tortilla press myself so I have no idea. The dough is sticky and required to be rolled between pieces of parchment paper so I recommend you use the same technique if you give a go in the press or it may stick to the apparel. Let me know how it goes if you try this ! XOXO Carine.


  12. Hello;

    I just made these and the recipe is so awesome I am someone who loves pita bread and they turned out great the only issue is that i was not able to make 4 wraps just 2 small.
    The dough was not sticky at all like fathead dough i used grounded very fine flax seed 1 cup and 1 cup boiling water ( cup around 120gr)
    what do you think was my mistake?

    • It must be the thickness you roll the dough. Try to roll them thinner next time and you will defintly get 4 from the dough ! Enjoy the recipes on the blog. Thanks so much for your lovely feedback. XOXO Carine.


  13. Hi there! Just discovered your site through Pinterest and loved the idea of these flax wraps. Being gluten free, trying to be low carb and sugar free too, as you know, presents many challenges! I haven’t found a wrap yet that worked, these did and they’re incredible. Now I must say, that I must have ground the flaxmeal ‘too’ fine as the ‘dough’ was REALLY sticky. I kept grinding and adding flaxmeal to it using another cup of ground, but it was still too sticky. I eventually ended up adding arrowroot flour, kneading it into the dough to get the right consistency, which obviously ruins the whole point of low carb :(. That said, they still tasted great, but I’ll be trying them again to see if I can achieve the same results you did with the ‘right’ ingredients. One thing I did discover however, is that adding the arrowroot flour made the dough very pliable, I’m going to make a separate flaxmeal dough and use it as a pie shell, adding coconut flour to the flaxmeal and kneading it because adding ‘flour’ to it actually gives it the ‘stretchy’ properties of a gluten dough. Was totally surprised by this! I could actually work it in my hands. I’ll let you know if it turns out with the same result as the arrowroot did, and as a pie crust!

    • Thanks for trying my recipes and for your lovely feedback! If your dough was too sticky it is probably because your flaxmeal was too thick and did not absorb the moisture as much or you did not dry the dough enough in the saucepan. I lie the idea to add arrowroot flour! Not low carb, but great paleo alternative. Enjoy the recipes on the blog. XOXO Carine.


      • Hi there! I just tried them again, exactly per your recipe, and they turned out PERFECTLY! My mistake was not in mixing the flax meal sufficiently to give it time to absorb the water. . I had to 2 Tblsp. more of the flax meal but honestly, they’re perfect and NO arrowroot flour this time! Thanks for this incredible recipe, that even my husband enjoys!

        • How long did you have to mix for? I ground it till it was powder and I mixed the full 2 min (per the instructions that is ‘max time) and it was freakin glue! :(*

          • If it is sticky it means your ground is too thick and it does not absorb the water properly. The thinner the more it absorb moisture. I recommend you buy ground flaxseed known as flaxmeal if you struggle to create a thinner meal with your blender. You usually don’t need more than 2 minutes to mix the warm batter to form a dough that won’t stick. Enjoy the recipes on the blog. XOXO Carine.

        • That is AMAZING! I feel so grateful that you are sharing all those feedback on the blog I am glad the recipe goes well without arrowroot flour as it is way better for your carbs too ! Enjoy the blog recipes and huge thank you for trying my recipes. It means a lot to me. XOXO Carine.


  14. Hi you all.
    I found the recipe easy on first site, yet the actual making of it took me quite a long while and I still did not master the correct way to lay the wrap flat in the frying pan.
    I followed instructions, yet my wraps/ flax tortillas always folded down…..
    FROM the other hand:
    Whether I rolled the dough thinner or thicer ( I first tried the 1 cup of flax to 1 cup of water quantity, than cobtinued with double ingredients, all with brown flax), it did not cone out pliable or flexible. On the contrary, the wraps broke most of the times, either when I tried to flip it ( I suck in that :)or to roll it with a filling.
    This way I unfortunately proved mysrlf that I would not be able to serve these delicious wraps, any time soon or eat it like a tortilla wrap at all, since it fell apart … : (
    I will not waste it, but will have to eat it by mysref as it is not too attractive as a filled up wrap.
    Since the dough is tasty, I might try to dry up the wraps for chips and even make the dough sweet next time, by adding sweetness associated spices and sugar substitute.
    Hope that will work as sweet
    In a muggy weather like it is here in Israrl, I do not believe, the flax chips will stay dry and hard as they should, for a long while though.

    Anoth

    • Hi Anoth, I am so sorry to read that. If it breaks it means the dough is too dry. You probably over dry the dough in the saucepan or try to add slightly much water – your flaxmeal must be thinner than mine and absorb water too much. Starts with an extra 2 tablespoon. The dough must be soft, easy to roll. I hope you manage to make those at some point. Otherwise try my super easy coconut flour flatbread recipe – it is keto/low carb too! Recipe here. Enjoy the blog n thanks for trying my recipes. XOXO Carine.


  15. My first batch was too thick but I filled it up with shredded chicken,mushrooms,spinach and cheese folded it in half and used in the place of a bun in my panini press! Was super happy with it! Paninis and soup what a keto treat!

    • What a great idea! You must roll them super thin to make wraps next time. It take a bit of time and practice to make the perfect keto wraps but you will nailed it I am sure! Thanks for sharing your option too, it looks delish ! Have a lovely time on the blog. XOXO Carine.


  16. OMG thank you! I have been on keto since April 2018 and haven’t had any carbs! i just tried this recipe tonight and it turned out PERFECT! easy and so simple! THANK YOU THANK YOU THANK YOU! this is GOLDEN RECIPEE!

    • That is such a beautiful comment! You made my day 🙂 I am so glad you find my blog, enjoy all the low carb recipes here. Thank YOU for being here. XOXO Carine.

  17. Hello, I’m looking for a good blender that can flour seeds, can you tell me what blender do you have? I’ve seen that it is pretty good. Thank you very much.

    • Hello! I am having a kitchen aid blender but you can also buy your flaxmeal at the store (no need to grind as the seeds are already pulsed into a meal). It is cheap 🙂 Enjoy the wrap recipe and the blog. XOXO Carine.


  18. Hey Carine! I rarely leave feedback on recipes I try but I absolutely had to for these wraps. They were AMAZING! My husband and I gobbled them up in no time. I hate buying packaged and processed food but could never find a good recipe for wraps that would turn out. These were so perfect. I know saying these wraps are life changing seems cheesy but they are!! I will never buy store bought wraps again. Thank-you, thank-you, thank-you!!

    • WOW! that’s such a wonderful morning for me, waking up and reading your lovely message. You made my day, I am passionate to share healthy recipes but really, what makes me happy is to read comments like yours. I am so glad you enjoyed the recipes. Have a nice time on my blog and thank YOU hips for reading me. XOXO Carine.


  19. Yay thank you for the amazing recipe! I have tried so many failed (and exoensive!) ‘bread’ recipes over the last few months and have ended up frustrated. Decided to try these tonight as was missing ham and cheese toasties from my life…whipped a wrap up in a few mins and filled and toasted in a sandwich press…YUM and YAY! No more failed ‘bread’ rolls for me! These will be my go to from now on, cant wait to try them filled with salad for my work lunch. Thank you so much for sharing!!

    • What a beautiful story about this simple recipe ! You make me so happy because that is what I love about sharing my recipe on this blog. Providing easy no fail low carb recipes for everyone (not expensive!). Enjoy the low carb recipe on the blog. If you love flatbread you should try my keto coconut flour flatbread too very tasty, easy and cheap! XOXO Carine.

    • I am so happy to read your comment! Thanks for trying my recipes 🙂 Enjoy the blog low carb recipes. XOXO Carine.

    • Hi! Does it break before of after cooking the wraps? If it is before, you may have roll them to large or too thin. If it is during the cooking or after it may be because you overcooked them, they dry out and gets fragile. Let me know ! I am happy you love the taste of those! XOXO Carine.

  20. Carine,

    I’m wondering if these can be made without the salt. I want to substitute the salt with another spice. Because of high blood pressure I have to limit my sodium.

    • Of course! Salt is only for taste not for texture or others properties. The recipe will be perfect with another spice! What is in your mind ? I love to try other spices too 🙂 Enjoy the blog. XOXO Carine.

  21. How long do these wraps keep? Can you make them in bulk and store them? it is a lot of work for every time you want to make a sandwich.

    • It is not so much work my dear. You don’t have to cut them round to save time. Plus, it store very well as there is no dairy involved. I stored mine in a airtight zip plastic bag in the pantry or fridge for up to a week. Enjoy the recipe and the blog. XOXO Carine.


      • I cut mine in rectangles to wrap vegan hot dogs. So good! I have a veg dog 3-4 days a week and make these wraps so I can have an actual ‘bun’. This time I used Everything But The Bagel sesame seed seasoning from Trader Joe’s, plus onion & garlic powders. I’ll see how they taste later this week. These freeze well and I put one in the microwave for about 45 seconds to thaw & heat. Thanks for this great recipe!

        • That is fantastic! I am so happy you shared the freezing tips too. I did freeze my wraps yet – we are a family of 4 and eat them too fast 🙂 But many readers ask me about how they freeze so you save my life !!! Thanks so much for this beautiful comment and all your extra tips that will help others to make this recipe perfect. Enjoy the recipes on the blog. XOXO Carine.


  22. I put off making these as I assumed that they would be difficult but when I tried them I could not believe they were so simple, I made them plain for the first time but will spice them up next time,
    I rolled the first one very thin and had oil in the pan but it stuck, I dry fried the rest and they were perfect.
    I am going to try to make chips as they sound great and cannot wait to try quessideas (not spelled correctly) I also want to roll them thicker and make slices of bread,

    Do you have to roll the dough warm, will it work if the dough is cold

    • If you love easy recipe you came to the right place! None of the recipe on the blog are difficult so give them a go with no stress 🙂 I would not stre the dough in the fridge – it will harden and make it difficult to roll. However, it is a vegan recipe so it will store well in the pantry if you aim to roll this later. I highly recommend the spices addition ! It make those even more tasty. Enjoy the blog recipes. XOXO Carine.

    • Linseed and flaxseed are absolutely the same thing. I will correct it to make things clear. Enjoy the blog recipes. XOXO Carine.

  23. how do you store flax seeds ? I bought a large sack – 25 lbs. – and haven’t opened it yet – is storing in air tight containers good enough? I plan to grind them in my Vitamix

    • Sure! I store mine for months in a sealed glass jar or in a airtight plastic container. It store really well for month in the pantry, don’t worry ! Your vitamix will be perfect to create a thin ground and makes delicious wraps. Enjoy the recipes on the blog !XOXO Carine.


  24. Thank you so much for this recipe. I’m currently on a very strict diet (anti-candida) for the next month at least, to try and reduce the effects that a bad diet’s had on me for the past 10 years. Although I eat well now, my specialist told me that I needed to completely cut all the food that caused problems, so the cadida would ”die”. This means no grains, no sugar, no dairy,,, A paleo diet, so to speak.It’s only been a week and I’m getting frustrated because I don’t know what to eat anymore, I’ve always been a huge cheese, pasta and bread either, and it was part of most of my meals. I’m also vegetarian. So what do I have left now? Rice, lentils and veggies. This, as well as your crackers recipe, will allow me to have more options. I’m really grateful.

    • Thank you SO much for your lovely message. I have been on a candida diet 5 years ago and it works so well for me. I agree that it could be difficult at first to find tasty option to bread, sweet treat and cheese but you will find plenty of grain free/paleo recipe on my blog that will help you. Thanks for trying my recipe ! XOXO Carine.


  25. Made it and really, really loved it. I added the spices and used vegan cream cheese and avocado with fresh garlic and mixed greens for fillings. Awesome!

    • Yummy ! I love your filling ideas – my husband is vegan too I will have to try this combo of cream cheese/avocado next time. I am so happy you enjoyed the wraps. Thanks for taking a minute to share this lovely comment. Enjoy the blog recipes. XOXO Carine.

    • Hi ! I did not try myself but some readers reported great success on instagram using this recipe as a pizza base. You probably have to roll the dough thicker. Enjoy the recipe. XOXO Carine.

  26. Hi Carine,
    I tried to make these but the dough was very sticky and kept sticking to the parchment paper and when I tried to roll it out thinly it would fall apart. I managed to fry one but was very soggy and flimsy. Any tips? Should I add more flaxseed? I used 1 cup of flaxseed and grinders it up then 1 cup of boiling water…

    • Hi Belinda, it looks like the dough contains too much water. Did you cook the dough until it unstick from the sauce pan really well? It should form a ball and this cooking step is what dry out the dough enough to roll it without sticking issue. I would also recommend to measure the quantity of the ground flaxseed you obtain to make sure it fit exactly the amount I recommend in the recipe. Finally, the thickness of your grounds could make a difference, the thinner, the better it absorb moisture. So if your amount of ground flaxseed is right but it is still sticky it could be that the ground is too thick and can’t absorb the water properly to come into a dough. It take time to learn how to cook with flaxseed ground, it is unconventional and a bit more tricky than regular white flour, but after few attempt you will nail it ! Enjoy the recipe and thanks for trying my recipes on the blog. XOXO Carine.


  27. HI there tried it but it remained sticky in the pan and just would not come together. I added little more, but still sticky so put on parchment paper and then another on top and just rolled the whole thing stuck in pizza tin and baked in oven for 10 mins . Made into a pizza base piled on tomato sauce, cooked mushroom pepper veeg etc my cheese vegan and stuck back under grill for the cheese to melt was lovely. I added a few more spices though I think and was lovely as a pizza. Great for getting all your omegas thank you.

    • Thank you for you lovely recipe alternative! It is a great idea to bake them if it sticks to you pan. Some people report issue cooking it in the pan. I guess this depends on which pan you are using. I am using a non stick tefal pan and I never had any problem cooking them in this pan. I love the pizza idea, again thanks for sharing and trying my recipes! XOXO Carine.


  28. Amazing recipe! Thank you very much!
    I used brown flaxseed meal and it was really tasty (I don’t mind the slightly stronger taste).

    • I am so happy to read your comment! I love brown flaxseed too 😀 but I know that some people found them a bit bitter compared to golden flaxseed. Enjoy the recipe on the blog and thanks for sharing your feedback! XOXO Carine.


  29. Hi, thank you for the nice recipe, I would like to print it out and found the ingredient only shows “water“but not “boliling water“ , is it possible you can kindly change it.
    thank you.

    • Thank you ! I am glad you like the wraps. I added a little note for the water ‘boiled’. I hope this makes things easier for you. Enjoy the recipes on the blog. XOXO Carine.


  30. Sadly no matter what I did they didn’t Stay together at all. I used fresh seeds I ground into flax meal and added them to the 1 cup of water after I pulled it off and added a little bit of Garlic Powder. I cooked on a stove pain medium heat for 2-3 minutes and they still crumbled when I tried to pick them up into slop. The Flavor was good I put the rest of the doughball in the fridge and I’ll see if having it sit overnight helps at all if not I’ll just use it for something else. Waste not want not.

    • I am sorry that the flaxseed wrap recipe didn’t work well for you. If it still crumble on the stove it means that your flaxseed ground wasn’t thin enough, did not absorb all the moisture and that why it is not coming together into a dough. It this case, add more flaxmeal, 1 tablespoon at a time until it comes together into a ball. Trust me, I made this many times and I am sure this is what happens here! The size of your meal is what makes the difference. I hope you will get a better try next time. XOXO Carine.

  31. These stuff everywhere and impossible to get into the pan. Once stick to the parchment there was no getting it off. Frustrated.

    • Hello, I am sorry that the flaxseed wrap recipe didn’t work well for you. If your dough was too sticky it means you are missing some flax ground in the recipe. This happens if you are using a thicker meal. It does not absorb the water enough and the dough end up sticky. As any bread dough, when it sticks, add mre meal, 1 tbsp at a time until it gets the right consistency. Easy to roll, not sticky to your hands or parchement paper. I hope this helps for your next attempt. It is not easy to bake with new flour, it takes time to learn and practice. You’ll get there! XOXO. Carine.


  32. How much would 1 1/2 cup of ground flax meal be in grams?
    I don’t like using a measuring cup, instead I use a food scale and weight it out in grams or ounces. I have tried looking it up on the internet and I can’t find anything.

    I would love to make these if I knew the grams amount.

    Thanks!!!

    • I am sorry, I don’t measure any ingredients in grams. I only have cups home so I can’t provide an accurate answer to this. XOXO Carine.

  33. I made these and they break when I fold them. I used the extra spices without the ginger. Used flaxmeal I had made previously ,
    (So 1.5 c) and had to add some bc it was sticky. Any tips ?

    They taste super amazing though!!!!

    • Hum that is weird! The dough could be a bit dryer when you make your own flax meal because the ground is thinner and the water is highly absorbed. Maybe you should try to add 1- 2 tsp extra water and roll the wrap slightly thicker. Then, don’t over cook it or it will become crunchy like chips and break. You just want to warm them slightly on both sides to keep the elastic properties of flaxseed. Let me know if you give this a good again! I am happy to help you out. XOXO Carine.

    • I am so happy to read that! Enjoy the recipes on the blog and thanks for sharing this lovely feedback. XOXO Carine.


  34. Thank you so much for this recipe. My kid has ADHD, and his doctor remove gluten from his diet. Pretty hard for a 4 year old, that lives for bread, pasta, flour tortillas. In my country getting gluten free products is expensive, and this wraps have become the new flour tortillas for.my kiddo. I cant thank you enough.
    He loves them!!!

    Linda.

    • That is the most WONDERFUL comment I read today. I am a mum too and it makes me so happy that my simple recipe makes others kids better life! I love flaxmeal cause it is healthy, gluten free and cheap! Enjoy the recipes on the blog. Love to your family ! XOXO Carine.


  35. Thank you for sharing this recipe! I have been searching for some seriously healthy and delicious wraps for ever and these turned out to be the best ever! They are so good with absolutely anything and had been my go to instead o any kind of bread!

    • OMG! you mad emy day. I am making those wraps for ages and I never thought about sharing the recipe until few weeks ago. I am happy that it makes others happy. They are seriously good. I always have a batch in the panty as we eat wrap each weeks 🙂 Thanks again for this lovely comment. XOXO Carine.

        • That is ok ! I love to help. I store mine in the fridge for up to 4 days. Put them on a plate, wrap with plastic wrap to avoid them to dry out. Enjoy. XOXO, Carine.


  36. Hi Carine. I think I’m going to enjoy your website. I’m kind of a hesitant cook, even though I enjoy cooking; so it’s very helpful and encouraging to see your detailed instructions! I’m excited to try the flaxseed wraps!! I’ll let you know how they turn out! And a bonus to me from reading this recipe through was discovering that I could use my coconut yogurt for “mayo”!! And your suggestion to add tahini reminded me that I have some I need to get out from the back of my fridge!! 😜

    • YEAH! I am so glad to have you on board my friend! Enjoy the flax wraps and all the low carb recipes around. All my recipes are EASY, few ingredients and plenty of detailed instructions to guide you through it ! It is a NO fail healthy recipe blog 🙂 And if you struggle, send a message or mail, I am here to help you and would love to ! Have a lovely time cooking and thanks for reading the blog. XOXO Carine.


  37. I make my own bread, English muffins and crackers and more but I have never made wraps so this is something I’m excited to try. I love usin flax seed too. I’m excited to try your recipe so thank you for sharing! 😀

    What size are the wraps you have made? It looks like maybe 8-10 inches (20-25 cm).

    • YES that is about 20 cm I am using my saucepan lid to shape them so it makes quite big wraps. I am having only one with lots of greens and proteins inside – very fulfilling ! You will love the recipe I am sure. Let me know how it goes. XOXO Carine.

    • For just one large wrap BUT remember that only one wrap contains 17g of fibre it is huge! Most people won’t reach this amount in their daily intake. Fibre are not assimilated by our body which means it will help your digestion a LOT and all those fibre will keep you full for so long that you won’t overeat after that ! Enjoy the recipe. XOXO Carine.


  38. The idea to be able to make them crunchy appeals to me n my husband so we can use them like “crackers” for cheese all, dips and such. I’ll be trying this recipe today and see how it goes. Thanks so much for sharing your recipe!!!
    Question: how do you think is the best method to get the wraps crunchy??? Pan fry or oven bake???
    Thank you!!

    • Hello! Both options are great. In the frying pan simply follow my wrap method but cook them longer and roll them super thin. Remove from the pan when crispy enough. In the oven I place the dough wrap on a piece of parchment paper on a cookie sheet, cut the dough into triangle as nachos using a pizza cutter and bake for 6-8 minutes at 200 C (or until crispy on sides). Cool down 2 minutes on the cookie sheet then enjoy as chips. Have a look at my low carb chia seeds nachos recipe for the process, it is pretty similar ! Enjoy the recipe, XOXO Carine.


  39. Hi- recipe looks delish can’t have soy i cant have soy. Do you think it could still work if I ground up chia or hemp seeds as the base ? THANks

    • Hello ! That is a tricky question and I hate to say yes or no when I did not try a recipe alternative myself ! I guess chia seed could work, I never bought hemp seeds so unsure about that one sorry. Let me know if you are trying something else! Would love to know how it goes! XOXO Carine.


  40. This is an absolutely amazing recipe
    The recipe was tweaked to make them indian and they taste exactly like a gujarati food called thepla. Absolutely brilliant and have made me so happy. Spices put in were salt, chilli powder, garlic granules, turmeric, corriander, cumin, jeeru.
    The total of the spices I’m sure would bring them to about 2g net carb or so. Traditionally they are eaten with pickle or yoghurt and I have been wanting something bready for so long.

  41. These look great! Question: can you fill them ahead to bring for lunch(example with hummus and veggies), or will the moisture make them break? Thanks

    • Hello ! I often prepare mine in the morning for lunch. I wrap them into plastic wraps and cut in half at lunch time, remove the wrap. They are softer but still hold well as soon I don’t add too juicy vegetables like tomatoes. Enjoy the recipe ! XOXO Carine.


  42. Amazing! Love your precise instructions. Turned out exactly as described! Had them with your roasted red peppers bean dip (which, btw, is also great) and some fresh veggies.

    • Awesome! That is the kind of comment I like! So happy you love the wraps my dear. Enjoy the blog and recipes. XOXO Carine.


  43. Thanks Carine for this recipe. I will be trying it out with my brown linseed and I am very optimistic that it will turn out well.
    Cheers.

    • It is such a pleasure to share my recipes with you ! Enjoy the wraps, it is super easy to make and I am sure you will make the most beautiful and tasty tortillas! Enjoy the blog and recipe. Thanks for following me. XOXO Carine.


  44. Thank you for putting this recipe. It is so easy to make. For the first time in ages l will be sitting down with my family for taco wraps and be able to have a wrap like everyone else. I made out of the batch 7 as l made them smaller with a little to try and they are so good on their own. I used a coffee grinder to mill the seeds. Again thank you

    • Your welcome my friend! This comment makes me SO happy, it is all this blog is about, providing simple healthy recipes to share with family. I am so glad you can enjoy taco night again, I can’t have a week without it ! Enjoy the blog, XOXO Carine.

    • Yes sure ! As I said in the comment earlier : Freeze them as regular wraps – make sure you wrap them flat, inside a zip plastic bag. Defrost 2-3 hour before or previous day. Slightly rewarm in a frying pan few sec – no oil. Or wrap the food you like in their and wrap in a sandwich press! Enjoy the recipe. XOXO Carine.

  45. Just asking – do you mean 1/2 cup of flaxeal or 1.1/2 cups faxmeal? I was thinking that ground flaxmeal would be less by volume then whole flax seads.

    • You need 1 cup of flaxseed that you powdered into a blender which makes 1 cup + 1/2 cup of grounded flaxsmeal. So you need either 1 1/2 cup of ground flaxmeal or 1 cup flaxseed that you grind. When you ground the flaxseed the volume of ground flaxmeal is higher. I hope it makes things clearer. Enjoy the recipe my friend! Thanks for reading the blog. XOXO Carine.

        • No I didn’t sorry I only made this recipe in cups and it works pretty well as it use a single flour. Enjoy the low carb recipes on the blog. XOXO Carine.

    • You need 1 cup of flaxseed that you powdered into a blender which makes 1 cup + 1/2 cup of grounded flaxmeal. So you need either 1 1/2 cup of ground flaxmeal or 1 cup flaxseed that you grind. When you ground the flaxseed the volume of ground flaxmeal is higher. I hope it makes things clearer. Enjoy the recipe my friend! Thanks for reading the blog. XOXO Carine.

    • Yes sure ! Freeze them as regular wraps – make sure you wrap them flat, inside a zip plastic bag. Defrost 2-3 hour before or previous day. Slightly rewarm in a frying pan few sec – no oil. Or wrap the food you like in their and wrap in a sandwich press! Enjoy the recipe. XOXO Carine.


  46. Thank you so much for this recipe. I have just made it and it is so delicious. I was making my own gluten free and vegan bread for years and this recipe will replace it from now on. How amazing is that! ? I would love to see your other recipes. Thanks a lot Carine!

      • Sure ! but no need to fry in oil. Simply place the rolled flax wrap on a cookie sheet covered with parchment paper. Cut your tortillas chips with a pizza cutter or knife and bake at 200C for 6-8 minutes until crispy on sides. Remove from oven, cool down few minutes before separating each chips. Look at my low carb tortillas chips recipe for inspiration on how to cut, bake the dough. Enjoy the recipe. XOXO Carine.

    • That is the MOST beautiful comment! I love reading amazing things like that in the morning. You made my day. I switch vegetarian 1 year ago and my husband vegan, so there will be more and more vegan recipes coming up for you ! Enjoy the blog. XOXO Carine.


        • I made tortilla chips & made nachos. The original recipe didn’t turn out. So plan B was chips. Turned out great!

        • It would work but make sure you roll them very thin. I did overcook few of them and they gets very crispy 🙂 Enjoy the treats. XOXO Carine.

          • I’m really interested in trying this recipe! I’m curious to know if you’ve ever tried baking a whole wrap in the oven of that it comes out crispy, like a Mexican tostada?

          • Well, I did actually make ‘chips’ with this. I bake at 200C for 6-8 minutes. I place my wrap on a cookie sheet covered with a piece of parchment paper – easier to un stick when baked! It comes out very crispy, specially the one I roll very thin. I hope it helps ! Enjoy the recipe and the healthy others recipes on the blog. Thanks for reading and trying them! Don’t forget to report back if you have success with the tostada idea! Love it !!! XOXO Carine.

  47. Hi, where do you buy your golden flax seeds and what brand? I looked at Bobs Red Mill and they are 4 net carbs for a 31g serving.


    • I made this today! It turned out amazing. In the water I added a teaspoon of tomyam paste, so the mixture had Thai taste and aroma! Can’t wait to make myself some wraps for lunch tomorrow. Your recipe is indeed a carte blanche: you can go creative with what you want to flavour the water with before mixing it with the flaxseed meal. Will definitely make this again! Thank you very much.

      • I love the Thai flavor you choose for those wraps, I never thought about that ! Such a great idea. Thanks for your feedback, enjoy the recipes on the blog. XOXO Carine.

      • Amazing! i love golden flaxseed too, less bitter than the brown ones. Thanks for sharing your tips here. Enjoy the blog recipes. XOXO Carine.

      • I make a golden flaxsees foccacia which freezes very well so I am sure the wraps would be OK to freexe. I may give the wrap recipe a try and see how it goes. I keep my flaxseed in the refrigerator and only grind it as I need it (coffee grinder, very quick)

        • Ground flaxseed becomes rancid fairly quickly,even if kept in frig.It is best to kerp it in the freezer- it does not get hard due to the oil content & you can use what you like & put back in freezer.Yhis will ensure that it does not become rancidity.

      • I guess yes but as I did not freeze mine I won’t say yes without trying. Let me know if you give this a go. I would love to know how it freeze! XOXO Carine.

    • Hello! I am living in New Zealand and we don’t have Bob Red Mill here. I am using brown flax seeds most of the time and use Ceres Organic in NZ. Enjoy the recipe. XOXO Carine.

      • Hi🤗 thankyou for this recipe. I will make them today, but am wondering, can I dehydrate them instead of cooking? If so, for how long 😊
        Have a wonderful day, and thankyou for keeping us all inspired to be healthy!
        Jacqueline😊

        • Hello Jacqueline! I don’t have a dehydrator so I have got no idea how long it will required. But I am sure it will work well too. Thanks so much for following my blog and trying my recipes. XOXO Carine.

        • I don’t like to say yes or no when I didn’t try the recipe before but I guess this would work. Chia and flax have similar properties but I am not sure the water/seed ratio will be exactly the same. Let me know if you try something ! Would love to learn more about that interesting healthy option! Have a lovely day, XOXO Carine.

          • I tried this twice and neither times did I get a dough ball per your instructions I ground very fine and it still did not work.

          • How was your dough? If too sticky it is either the ground is too thick or you didn’t warm the dough enough in the saucepan to evaporate the water. Enjoy the low carb recipes on the blog, XOXO Carine.


          • I tried these with 1 cup flax and 1/2 cup ground chia and they turned out really nice. thank you for this recipe.

          • That is amazing ! I would never thought about using chia seed as well 🙂 Thanks for your feedback. Enjoy the blog recipes. XOXO. Carine.