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.
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