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Flaxseed Wraps – Keto, Vegan & Gluten-free

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4.83 from 473 votes
By Carine - - 262 Comments
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These flaxseed wraps are easy 4-ingredient keto tortilla recipe with only 1.2 grams of net carbs. You can finally eat a homemade wrap on your 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 macros easily and with taste! One of the best easy low carb recipes for Mexican food lovers.

Flaxseed wraps  Keto + Vegan + Gluten-free

You know how much I love healthy finger food especially wraps! I have a passion for creating keto wrap recipes.

While I love my low-carb spinach taco shells I won’t make them anymore when hubby is home.

The tacos contain eggs and cheese which are not compatible with his vegan diet. That’s 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 a few questions that you’re probably asking yourself.

Flaxseed Wraps keto

Is flaxseed keto-friendly? Is flaxseed low in carbs?

Flaxseed is a great super-food to add to your keto diet plan. It contains 71% of fat from healthy omega-3 fatty acids which is ideal to reach your fat macros quickly.

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Plus, it has only 3g net carbs per 100g and 46% of the carbs in flaxseed are non-digestible fibers. If you are looking for a vegan and keto option, this is the one to eat.

Can you eat wraps on keto?

Yes, you can definitely have a good low carb wrap on a keto diet if the wrap is made of low-carb flours. The best keto wrap recipes are made of flaxseed, almond flour, or coconut flour. Typical keto wraps contain between 2g and 4g of net carbs per serve which is within the acceptable range on a keto diet.

These flaxseed wraps are very low carb with only 1.2g of net carbs per wrap, so a big YES for all keto wrap lovers like me!

How do you use flaxseed on a keto diet?

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

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Flaxseed Wraps keto

What are the benefits of eating flaxseeds?

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

  • Omega 3 fatty acids, also known as “the good fats”, protect your heart and they have been shown as beneficial nutrients 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 phytoestrogens, a plant nutrient that somehow could act as the female hormone estrogen. This is a very controversial topic and scientists aren’t sure how much lignans impact our hormones. While some studies seem to prove that it can help fight breast cancer, others demonstrated that phytoestrogens don’t mimic estrogen at all and rather prevent the formation of blood tumors.
  • Fiber, flaxseed contains 27g of fiber per 100g. Note that it is recommended to eat about 25g of fiber daily for women and 38g for men.

This said, let’s have a little closer look at our flaxseed wrap recipe and its nutritional info.

Flaxseed wraps nutrition

One flaxseed wrap contains all your needs to reach your fat macros on a keto low-carb diet with 26g fat per wraps, coming from healthy omega 3 fatty acids.

Bonus, it also covers 85% of your daily fiber intake with 17g of fiber per wrap bringing those keto wraps to only 1.2g of net carbs.

A single wrap has as much as 11.6g of proteins to keep you full or refuel your muscle after a workout.

How to make flaxseed wraps with 4 ingredients?

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 fine meal. I love to make my own because the one from my store is too coarse. You need to use a flaxseed meal that looks like an almond meal, with no pieces of flaxseed left or the recipe won’t work as well. Get your meal as fine as possible using your blender are buy a meal that doesn’t contain ungrounded seeds – large pieces won’t absorb the same amount of water in the recipe and the batter won’t form a dough in the same way – it will remain way too sticky. Below is my own flaxseed meal made in less than 1 minute in my simple blender.

Flaxseed Wraps keto

  • Boiling water – Do not use cold water or this recipe won’t work. Make sure you remove the saucepan from the heat before adding the meal to make sure it doesn’t stick to the saucepan. Then, be patient, stir until the mixture forms a ball that doesn’t stick to the pan and that you can hold it in your hand. Then, roll the dough between pieces of parchment paper to prevent the dough from sticking to your benchtop or rolling pin.
  • Spices – I used a combo of spices that have good anti-inflammatory properties: turmeric, ginger, garlic, and onion. But use what you like of course!

When combined in boiling water, the fiber absorbs the water gradually forming an elastic dough ball. That elasticity from the dough will be critical to make perfect wraps that won’t break when you start filling them and folding them.

For a different way to watch this recipe, check out my Web Story: Making Keto Flaxseed Wraps!

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 nice 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 especially if you are using golden flaxseed – brown flaxseed is slightly bitter. That’s why I recommend to add my combo of spices in the batter to give these wraps an extra boost of flavor. Otherwise, the texture is soft, a bit grainy, and delicious.

Your filling will make all the difference.  My favorite vegan low-carb wrap fillings are the one below, added in this order. I also add some homemade low carb tortillas chips on the 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
  • many of avocado slices – like half an avo per wrap!
  • Chili sauce or mustard

Flaxseed Wraps keto

My husband loves it simple. A drizzle of tahini, lettuce, cucumber, and vegan barbecue sauce – this is not low-carb but oh well, he likes to have a fair amount of carbs for his running!

Flaxseed Wraps keto

Others keto tortilla wraps recipes

If you are looking for more low carb tortilla wraps recipes you can also try my other keto vegan wraps below. They make delicious keto sandwich wraps for lunch.

Flaxseed recipes for breakfast

Flaxseed 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

Recipe Card

Flaxseed Wraps Keto + Vegan

Flaxseed Wraps keto
1.2gNet Carbs
4.83 from 473 votes
Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 12 mins
Net Carbs 1.2g
Fat 26.6g
Protein 11.6g
Calories 338kcal
Author: Carine Claudepierre
4 wraps
Flaxseed Wraps is an almost no-carb, easy, keto wrap recipe made with 4 ingredients - 1.2g net carbs. 100% low carb + gluten-free + vegan. An easy protein wrap recipe to enjoy finger food while boosting your body with whole foods.

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4.83 from 473 votes
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Ingredients

  • 1 cup Flaxseed - golden or brown or 1 1/2 cup flaxseed meal
  • 1 cup Water - boiled
  • ½ teaspoon salt

Spices - optional but delicious

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Instructions

  • In a blender, add the flaxseed, blend on high speed until it forms a ground/meal. You can also use a flaxseed meal from the store but make sure the meal is as fine as almond meal or it won't absorb all the water in the recipe and it will get sticky.
  • In a small saucepan, bring the water to boil. 
  • Remove from the heat, stir in all the spices and add the flaxseed meal all at once. 
  • Stir immediately with a wooden spoon, until the meal absorbs all the water, dry out and form a dough ball. As you stir, the dough will form, it will gradually unstick from the saucepan forming a dough ball. It takes about 1-2 minutes max. 
  • Remove the dough ball from the saucepan and transfer onto a piece of parchment paper, to prevent the dough from sticking to your benchtop. The dough should not be too sticky, or if it does become sticky, it means your meal wasn't fine enough but that is ok, just sprinkle some extra meal onto the ball. 
  • Divide the ball into 4 dough balls of the same size. Place one of the dough balls onto a piece of parchment paper. Place another piece of parchment paper on top to prevent the dough from sticking to the roller pin. Press the dough balls 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. Aim for a 2-3mm thickness. Peel off the top piece of parchment paper. 
  • Take a round shape - like a saucepan lid - place it on top of the dough and cut around the edges to make a circle. Remove the left-over dough, form a ball, and reuse later for another wrap if you like.
  • Remove the lid and flip over the prepared wrap onto a non-stick pan - I use 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 putting the wrap into the pan.
  • Warm under high-medium heat and cook for 1-2 minutes or until the border gets dry - the center should be 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 overcook or the wrap will get very crispy, like tortillas chips! It has to be dry but 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 edges you can make an extra one! ) It depends on how thick you made your 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 keep them moist. 
Choosing flaxseed: golden flaxseed has a better taste than brown flaxseed - can be bitter. I recommend using 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 an 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 for a few minutes in a blender before use.
Pan: use a non-stick pan - ceramics are the best, no need for 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 hours before, or do it the previous day. Slightly rewarm in a frying pan for a few seconds without oil. Or wrap the food you like in there and wrap in a sandwich press! 
Net carbs per wraps (carbs take away fiber): 1.2 g
Tried this recipe?Mention @Sweetashoney.co
Nutrition Facts
Flaxseed Wraps Keto + Vegan
Amount Per Serving (1 large flaxseed wrap)
Calories 338 Calories from Fat 239
% Daily Value*
Fat 26.6g41%
Carbohydrates 18.5g6%
Fiber 17.3g72%
Sugar 1g1%
Protein 11.6g23%
Net Carbs 1.2g
* Percent Daily Values are based on a 2000 calorie diet.

Keto Flaxseed wraps

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Recipe Rating




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    262 thoughts on Flaxseed Wraps – Keto, Vegan & Gluten-free
    1 2 3 6
  1. Oh dear, tasted nice,but couldn’t get them right. I think it might be like pancakes! Tasted great though.

  2. 5 stars
    Made these tonight and they were perfect! These will go into regular rotation. I’m still in awe as to how perfect the recipe came out! 10 stars!

  3. 5 stars
    The recipe looks great and I can’t wait to try it, but I do have a question.

    The Pinterest advertising says it’s a zero carb recipe, but that is not accurate, according to the post and the actual recipe it’s 1.2 net carbs. It is indeed very low carb, but it’s not zero carb.

    • We didn’t advertise zero carbs on Pinterest, our pin image shows the 1.2 g net carbs. However, thousands people pin this image everyday and add the description they one. Then, the image is repins by others and I am not responsible for the description of the pin people choose to use on their pin. Enjoy.

  4. 5 stars
    Yummy! I don’t have a ceramic pan so I used someone’s tip in these comments, cast iron pan with coconut oil. I live in Vancouver with 96% humidity (today) so I should have cut the water a lot! I ended up adding another 1/2 cup flax meal so I got 6 wraps. I also added a LOT of salt! My first couple turned out odd looking but delicious but I improved as I went along ! These are terrific. Thank you!

  5. 5 stars
    Wow I was about giving up .tried and tried cauliflower and almond wraps (always break when filling..get I annoyed)hard workpressing out waterfrom cauli.
    But today, awesome! Your flaxseed wrap saved the day with my teenagers eating too..Easy prep did sticky mess my hands didn’t break either!
    Thankyou I have already add to my notebook

  6. 5 stars
    These were delicious and turned out almost perfect except that they broke a part a little instead of being pliable. I think maybe I overlooked them a little? They were also a little browned in places, where I noticed yours aren’t. Thanks!

  7. This unfortunately did not work for me, not sure what i did wrong 🙁 the dough was just too sticky no matter how much flax I kept adding to the mixture…..

  8. 5 stars
    Hello, great recipe<3 i tried to make it, but when i started, i found out that i didn't have flaxseed.. instead, i had sesame flour (which is, btw, very cheap in my area) and psyllium husk. So i used the instructions from your recipe, but adapted it to my ingredients. I used the same amount of hot water and the same amount of sesame flour, but i added some tbs of psyllium husk. Added spices (garlic powder, paprika and salt) and then followed your recipe (make a ball, roll, fry in pan). It turned out great!! If i want it to be similiar to a tortilla, i make it thin, if i want to make something that resembles bread, i put a liitle more "batter" and make it thicker. That being said, although i love what resulted from my experiment, i can't wait to try your recipe with flaxseed. It must be awesome!

  9. 5 stars
    This recipe is AMAZING!!! Apart from the fact that here is finally an easy and delicious way for me to incorporate flaxseed into my diet (a dilemma I’ve had for years since I know it’s great for you, but apart from sprinkling on salad–which I never did–I was at a loss for how to use it,) it also solves my dilemma for getting enough dietary fiber (that and chia seeds) on keto! I will be working in the mountains with a friend this summer who is vegan and this recipe was the first I tried from a list of vegan keto recipes. I can’t wait to share some vegan keto meals with her including these!

    The first time I made these they turned out perfectly! I think these would work great in a tortilla press, as others have mentioned, and I might invest in one because I think these will become a staple in my diet. I had a large bag of golden flax seeds which I ground fresh. 1 1/2 cups of them measured out exactly to 165 grams. I added garlic, ginger, rosemary and sage and they were delicious!

    Je vous apprécie et je regarde des autres recettes sur votre blog avec envie! Je suis si contente d’avoir trouvé votre blog. MERCI MILLE FOIS! <3 Olive

  10. 5 stars
    These are amazing! Thanks for sharing this awesome recipe! Are the optional ingredients included in the nutrition facts or would adding them change it? I want to make sure I’m tracking the right amounts. Thanks again!

  11. Just to clarify, this recipe makes 4, so the net carbs listed if for 1/4 of the recipe?
    Also, have you ever used these to make quesadillas?

  12. Hi I am looking for dairy free and low carb recipes also do you have a cookbook keto low carb as well

    Happy New Year Gail

  13. 5 stars
    Just made them for the first time. Absolute genius and very easy. VEGAN keto and I can have taco?!?! THANK YOU THANK UOU THANK YOU

1 2 3 6

Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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