Flaxseed Wraps
Pliable, sturdy wraps made from little more than ground flaxseed and boiling water. Naturally egg-free, dairy-free and nut-free, with under 1 g net carbs each.
Nutrition per serving
1 wrap (8-inch)- Net carbs
- 0.6g
- Calories
- 170kcal
- Protein
- 5.2g
- Fat
- 14g
- Total carbs
- 8.2 g
- Fiber
- 7.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Sun-dried tomato & basil: Finely chopped sun-dried tomatoes and dried basil turn the plain wraps into tangy, reddish Italian-style wraps for chicken, mozzarella and greens.
- Stir the basil into the flaxseed with the salt, and add the chopped tomatoes with the boiling water.
- Chop the tomatoes almost to a paste — larger pieces poke holes in the thin wraps when you roll them.
Milder flax & coconut: Swapping a quarter of the flax for coconut flour gives paler, softer wraps with a milder, less "seedy" flavor. Still vegan and nut-free.
- Whisk the coconut flour into the flax before adding the water. Coconut flour is thirsty, so if the dough feels dry or cracks after resting, knead in boiling water a tablespoon at a time.
- Cook over medium heat, as the coconut flour browns a little faster than flax.
- Also add
- Also add
Estimated cost $1.31 for 4 servings ($0.33 each) · how we estimate
Instructions
-
Stir the ground flaxseed, salt and garlic powder together in a medium bowl.
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Pour in the boiling water and stir hard with a spatula until it comes together into a thick, sticky mass. Let it rest 3–5 minutes; as the flax absorbs the water, the dough becomes cohesive and easy to handle.
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Divide into 4 equal balls. Roll each between two sheets of parchment into an 8-inch (20 cm) circle about 1/16 inch (2 mm) thick — thinner wraps are more pliable. Trim around a plate for neat edges and re-roll the scraps.
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Heat a large nonstick or cast-iron skillet over medium heat and brush it lightly with oil. Peel a wrap off the parchment and cook 1½–2 minutes per side until it looks dry, feels firm at the edges and has a few light-brown spots.
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Stack the cooked wraps under a clean kitchen towel as you go; the trapped steam keeps them soft and foldable.
Tips for success
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Golden flaxseed gives a paler, milder wrap. Brown flax works too but tastes nuttier and looks darker. - If the dough cracks when you roll it, knead in a teaspoon of hot water; if it's sticky, let it rest another minute or two.
- Roll them up with grilled chicken and greens, or use them for a low-carb breakfast burrito.
Nice to have, not needed
- A plate or pot lid makes a neat template for trimming round wraps — or leave the edges rustic.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 2 months
Reheat: Warm 10 seconds per side in a dry skillet, or 10 seconds in the microwave under a damp paper towel, to make them pliable again.
Prep tip: Freeze with parchment between the wraps so you can peel off one at a time.
Refrigerate between sheets of parchment up to 5 days; warm 10 seconds per side in a dry skillet to make them pliable again. Freeze up to 2 months.
Variations
2 variations, each with its own ingredients and macrosSun-dried tomato & basil
FlavorFinely chopped sun-dried tomatoes and dried basil turn the plain wraps into tangy, reddish Italian-style wraps for chicken, mozzarella and greens.
- + ¼ cup oil-packed sun-dried tomatoes
- + 2 tsp dried basil
1.8 g net · 186 kcal · 5.6 g protein · 15 g fat · ≈$0.53 per serving (+1.2 g net carbs vs the original)
Milder flax & coconut
SwapSwapping a quarter of the flax for coconut flour gives paler, softer wraps with a milder, less "seedy" flavor. Still vegan and nut-free.
- ground golden flaxseed → ground golden flaxseed
- + 3 tbsp coconut flour
1.6 g net · 155 kcal · 4.9 g protein · 12 g fat · ≈$0.32 per serving (+1 g net carbs vs the original)
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