Flaxseed Wraps. Low-Carb, Keto and Vegan

I found this recipe on SweetAsHoney.co - Imagine wraps with virtually no carbs, that don’t taste like cardboard, and that remain soft enough to roll without cracking. These were quite good stuffed with home made chicken salad. The wrap itself is bland in flavour with a wholemeal taste, so I recommend adding your preferred spices - I used garlic and onion powder, but you could use rosemary or anything you like - caraway seeds would give them a rye flavour.
I think they would taste even better with golden flaxseed meal, but I can only find the brown meal in my store. Of course you can grind your own flaxseeds in a high speed blender or coffee grinder, just make sure if you buy it that it’s finely ground.
Prep Time 10 mins | Cook Time 2 mins | Total Time 12 mins | Makes 4 wraps - the author claims they are 1.2 net carbs per wrap, but my calculator puts them at 0.4g per wrap (as they are mostly fiber, which doesn’t count toward net carbs), so they have virtually none.
Ingredients
• 1 cup flaxseed (golden or brown) or 1-1/2 cup flaxseed meal (finely ground)
• 1 cup water - boiled
• 1/2 teaspoon salt
Spices - optional but delicious - I used onion and garlic powders
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion flakes or powder
• 1/4 teaspoon caraway seeds (for rye flavour)
Instructions
1. If using whole flaxseeds, put them in a blender or coffee grinder and blend on high speed until it forms a flour/meal consistency. If using flaxseed meal from the store, make sure the meal is as finely ground as almond meal or it won't absorb the water in the recipe and form a proper dough.
2. In a small saucepan or kettle, bring the water to boil.
3. Remove from heat, stir in any spices (if using) and add the flaxseed meal all at once.
4. Stir immediately with a wooden spoon, until the meal absorb all the water and forms a dough ball. As you stir, the mixture will gradually come unstuck from the saucepan to form a dough ball. It takes about 1-2 minutes. (Mine came together quicker but I think I just just a touch too much meal to water ratio.)
5. Remove the dough ball from the saucepan and transfer onto a piece of parchment paper. If the dough is too sticky, it means your meal wasn't ground finely enough. Just sprinkle extra meal onto the ball to make it less sticky.
6. Divide the ball into 4 equally sized dough balls. Roll each one out between two pieces of parchment / baking paper until they're about 1/16th inch (2-3 mm) thick. (I actually think slightly thinner is even better, just be careful the dough doesn’t tear.)
7. If you want them round rather than roughly shaped, place a saucepan lid of the desired size over the dough and cut around the edges to make a circle. You can re-roll the excess dough into another wrap, if there's enough.
8. Place the prepared wrap into a nonstick pan (or spray some oil before adding if it's not non-stick). Cook over medium-high heat for 1-2 minutes per side until the edges dry but the center remains soft. (I found 1 minute 20 seconds to be about perfect.) You should be able to easily slip a spatula under the wrap to flip it over. Don't overcook or it may crack or crisp up rather than remaining soft enough to wrap around your filling.
9. Remove cooked wrap to a plate to cool. Repeat with the remaining dough balls. You can reuse the same parchment paper.
10. Serve them with the filling of your choice. You can later rewarm them in a sandwich press, alone or with filling in them. Store any leftovers in the fridge for up to 3 days, on a plate covered with a plastic wrap, to prevent them from drying out.
Nutrition: Makes 4 wraps, each has: 148 calories, 8.8g fat, 1.2g saturated fat, 300mg sodium, 8g total carbs, 7.6g dietary fibre (so just 0.4g net carbs) and 5.2g protein.
Recipe Notes:
Choosing flaxseed: golden flaxseed have a better taste than brown flaxseed. I recommend to use golden flaxseed if you don't appreciate the slight bitterness of brown flaxseed. Both have the same nutrition properties.
Freezing: Freeze them flat, inside a zip plastic bag with baking paper between them. 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!

[@Victoryandme]

1 cup flaxseed and 1/2 cup boiling water, works well to form a dough. Thanks.

[@thevoiceofvictory350]

Please help me,....you said the wraps have 1.2 carbs,...but I have checked other wraps and they say 7-9 carbs per wrap. What’s the real deal on this. I really want to do it!!

[@knowyourhistory]

@@thevoiceofvictory350 They have 7-9 carbs per wrap but also nearly 7-9 fiber per wrap so the real carb is between 1 or 2. Your blood sugar doesn't react to fiber so you don't count it.

[@extra6839]

is it safe to consume 1 cup flaxseed a day tho? i read its best to consume only 1-2 tbsp

[@pureahabah]

@@extra6839 If you’re planning to eat all four wraps in a day but otherwise if you’re just having one and storing the rest it would work out to roughly 4 tablespoons of flax per wrap

[@lucaspackel1196]

I imagine these are really high in fiber and likely the healthiest wraps you can eat!

[@ronniemead805]

thanks for a great video. simple and to the point. sub

[@shazzz2909]

Tortilla didn't work for me, it sticked to the parchment paper. So frustrating

[@wessley4606]

You didnt mix long enough.... also, oil the paper stupid! 🤣

[@shazzz2909]

@@wessley4606 how do you know what I did stupid

[@thevoiceofvictory350]

I’m excited,.....but need to watch my carbs closely. You say 1.2 carbs each,...but other sights with flaxseed say 7-9 carbs. How do I know what the truth is? Desperate dale

[@julialockley1916]

I tried these measurements and it did not work (and I’m a pretty darn good cook). The dough was way toonwet and sticky, I added more flax, still no success. I’m determined to make this work!

[@saidel8565]

So , did it work ? if yes , what was the mistake ?

[@shirleyphillips8219]

Usually leave it sit for a while to soak up the water. I like to grind and add sesame seeds, it changes the texture, tremendously.

[@doralevitt2879]

@@shirleyphillips8219 I have sesame seeds and also hulled hemps seeds, I'd love to add them to the flax meal, how much sesame seeds do you add without thinning out the recipe?

[@niajohn1528]

This are great. Karl and I loved them. They weren't as easy to make as you made it look but I think it will get easier the more I do it.

[@elizabethb4292]

I just gave this recipe a try and...wow, the best flaxseed wraps I’ve ever tried. Thank you. 🙏🏼

[@hishamayoobi]

Thanks sweety

[@rkh1942]

I followed your recipe for the dough to the letter. After the dough balled up, I put it on parchment paper and sprinkled a small amount of flax seed over the dough, kneaded it a bit and let it cool. From there on it was easy to cut into fourths and roll into balls. Instead of using a rolling pin, I put wax paper on my tortilla press and covered the dough with another sheet. It made the perfect thinness. I used two of them to wrap the tuna salad I made and refrigerated the other two for tomorrow. I will definitely will made these again. Thank you for sharing.

[@LionofJudah7771]

Oh wow, thank you for this! Every other recipe for flaxseed wraps I've tried, failed. Definitely gonna try this

[@packrat0206]

Didn't work. Used the recipe and got a sticky mess. Obviously too much water or not enough ground flax seed.

[@gwenscott535]

Flax meal will continue to absorb water and expand if you let it sit or nuke it for one minute.

[@RonsonDalby]

Thanks for the video. I was surprised to see the Aussie supermarket products are hearing your lovely American accent. :)

[@RC2214]

golden flax seeds actually tastes better for this recipe a more milder flavor, the dark flax can be a little strong for some

[@jlib7389]

These look great and I love ur tutorial. Can these freeze well if I make a big batch ahead of time?

[@r.studio6170]

Dough was not so hard as yours...is 1 cup water more...should I reducr to half

[@yolandagomez9255]

I want to make these but I also want to know if I make several how long can they keep for?

[@johncortese2165]

Hi Anna, Thank you for this simple recipe and explaining everything so well. Just made them. They look delicious! Will have them for dinner tonight. Making tacos with them. Thanks again and have a great day. Best Wishes.... John C.

[@brazilian-lady9175]

Wow! Look great. Thank you for sharing

[@stephcs41]

Can they be baked or dehydrated instead?

[@mariar5904]

Can I use a tortilla press?

[@CORRIGEEN71]

Simplest ever ,bread kills ,tks

[@wessley4606]

Can i deep fry these....?

[@taniahayes5223]

mine came out all sticky ! why?

[@myfavoritesutube1]

mine too...but I kept going and they still turned out like hers. Be sure to use parchment and not wax paper...makes a huge difference.

[@Mm-ki9kc]

@@myfavoritesutube1 wax is not good?

[@myfavoritesutube1]

@@Mm-ki9kc the parchment paper peels right off the tortilla... wax can and does stick.

[@ddbala]

Interesting the title mentions vegan. But you include chicken salad!! Otherwise nice video

[@AnnasKitchenAndStitchin]

The wraps themselves are Vegan :)

[@litahsr.8226]

can you try flaxseed & spinach together? (spinach dehydrate to power)

[@AnnasKitchenAndStitchin]

I haven't tried. But I don't see why not :)

[@litahsr.8226]

try a tortilla press

[@nahidjosefi2268]

How can you grind one cup flaxseed and get one and half. Listen to her carefully please.

[@ceolbeats7182]

Fluffs up when blitzed!!

[@joycemackrides8541]

Thank you, Must try making these, Didn't like the texture of the flatbread I made with the Psyillum husks

[@Gngrcpl]

Great video!

[@morshedfatema20]

Can we roll them into chapatis and preserve them in the fridge . I liked the way you showed them thank you.

[@winnipegchick7980]

Ty

[@Megan66666]

Many thanks I tired to do this after watching a different person's video and it turned out terrible, I'm excited to try again and follow along with your video since you have given great tips !

[@geethaparasuram6338]

Hi I made these a while ago after seeing a similar recipe on KZbin. In that video she adds the flour to the boiling pan of water and keeps stirring until it comes together. Wraps turned out well but there is a slimy sensation on the tongue - from the flax I think. Did you have a similar experience.

[@AnnasKitchenAndStitchin]

No, not at all. Did you grind your own flaxseed? I bought pre-ground flaxmeal ... not sure if that would make a difference.

[@geethaparasuram6338]

@@AnnasKitchenAndStitchin yes I keep the seeds in the refrigerator and grind as needed.

[@drrosfa]

Flax does become gooey, so that's a normal sensation...I make hair gel with it and use it in with my oatmeal as well.

[@amusingmyslf]

That's the nature of the flax to become slimy with your saliva. Pass.

[@apokilic6033]

Amazing

[@olyomg3773]

I made them and they turned out great! I love adding different ingredients as filling, but they taste somewhat to nothing when eating them plain you know... do you recommend anything that can be added to the flaxseed dough to taste well?

[@winsukun09]

I was using just a cup of the dark flax seeds that I ground into the meal there was a few clumps with using 2/3 hot water - but it was so sticky - what did I do wrong? Was it that the water really had to be boiling?

[@foxylady4974]

Winora Kunselman same here

[@lynnvasquez4425]

Once the water starts to boil vigorously I add the ground flaxseed immediately turn off the stove and keep stirring until no lump is visible and start to form a dough. When it’s sticky, it will bind together.

[@mimiashford5544]

Be sure to let it about 10 minutes after mixing so all the water is completely absorbed. It makes all the difference.

[@robynjtr]

I made these today with golden flax seed meal and they taste absolutely delicious! Better than any healthy wrap I’ve purchased! Great texture too! Thanks for sharing this video 😀

[@kukihustler311]

This was the best recipe ever! Work so good! Thank you!

[@martinazofkova6070]

How many calories does 1 flaxseed wrap have please ?

[@robynjtr]

Excellent easy to follow recipe! Can’t wait to try this!! Thanks for taking the time to make it!😀

[@MsBossy2UBustas]

Can this dough be mixed with other dough?

[@applepear5095]

Thanks for sharing

[@AnnasKitchenAndStitchin]

Thanks for watching!

[@sangeesakthi8575]

Flax seed powder or only seed have to use

[@nonnogirl123456789]

mine came out way too mushy on the inside but with a dry outside

[@leighannbrown2561]

Just made these, my friend, and they're not bad at all! I'll probably make Tuna Salad to put in it. I shared on my keto instagram page, and as always, put your name out! I'm making your crock pot pizza today, for supper, which I'm super excited to try!! I'll post on the video how it turned out, which I'm sure it'll be amazing!! Thanks, Anna!!

[@ceolbeats7182]

Leighann Brown Tuna the fish that has been proven to hold the most plastics!!!!!!

[@Pinasmuna02]

Thanks for sharing this video. God bless.

[@bronyvisser3852]

Mine was too wet next time i will use 2/3 cup water instead

[@ysiblini]

iodised salt is a no no

[@onlyget1]

Ok, I followed the recipe to the letter but once I put the boiling water in it was just a sticky mess and never formed a dough, are you sure it's only 1 1/2 cups flax seed meal?

[@foxylady4974]

onlyget1 yeah I got the same thing

[@attianotattia3470]

You used too much water

[@KittyClark4433]

Look forward to trying this👍

[@SilverRose253]

It didn’t work with me. It broke

[@angelanelson3458]

Thanks for the recipe😀😀😀....

[@mytwocents848]

So easy and so delicious!

[@sridge52]

Can these be stored in the freezer, and how long would they last in there?

[@AnnasKitchenAndStitchin]

I would suggest freezing them to use during the week. They wouldn't take long at all to defrost :)

[@poonamsonii]

Can u make keto vegan pizza using flaxseed flour

[@daveywaves5325]

Try it, and leave a comment on how they turned out!

[@aidacalvache65]

Thanks for the recipe!🙋

[@ruthstagnitta274]

Anna, Thank you very much for the recepie exactly what I was looking for for egg burrito wrap or chicken wrap can we crisp up in oven by brushing with some coconut oil and sprinkle with my favorite zaatar ( zataar Crisps). So healthy and versatile and low carb low sugar tastie yay yay spices are endless creations for this recepie thank you again so very much God Bless what you are doing

[@AnnasKitchenAndStitchin]

I think the best idea would be to fill it while it's soft, and then put in on a press. If you crisps the wraps up first, they will break when you will them :)

[@AnnasKitchenAndStitchin]

Opps, that was meant to be they will break when you roll them :)

[@pattim5409]

Great idea! Thanks!

[@thestugats]

Can't wait to try this

[@guibox3]

Going to make these this afternoon when I fry up some steak and have some steak fajita wraps! :)

[@guibox3]

@Madison Daily Let me know how the research is going because I can see you haven't done any in this area. Ha ha

[@guibox3]

Madison Daily How about the research? No good studies point exclusively to meat as the cause of such things. Sugar, processed foods, wheat, corn, seed oils, all of these cause inflammation and inflammation is the root cause of diseases. Stop blaming meat as the boogeyman. If you want to talk steroids, corn and grain feed in cattle, then you might have an argument but that is not on meat itself as a cause of disease. Stop believing the propaganda

[@guibox3]

Madison Daily Be sure they probably cut out the crap that causes it. There is no one size fits all. People on carnivore are curing auto-immune disorders and going completely off all medication. They experience the same thing your family did. I also know vegans who are always sickly and have died premature death from disease. The big factor is cutting out sugar and processed food.

[@ceolbeats7182]

@@guibox3 Meat is carcinogenic, watch Cowspiracy

[@judyfradger3339]

Thank you

[@wealmostvegan]

🦋👍🏽❤

[@juhi882]

How long whould they be good in a refrigerator?

[@AnnasKitchenAndStitchin]

No more than a couple of days I would say.

[@Mm-ki9kc]

@@AnnasKitchenAndStitchin what type of chicken did you used it. And did you chooped?

[@chrispie5]

Stunning

[@나달-u7n]

you are the best~!^^

[@AnnasKitchenAndStitchin]

Hehe, thank you :)

[@Mofo0101]

Great channel!

[@AnnasKitchenAndStitchin]

Thanks so much :)

[@9282669]

Thanks for sharing! Your awesome♡

[@taniahayes5223]

The second time and it sticks ! what a waist

[@daveywaves5325]

How did it effect your waist? Weird!

[@daveywaves5325]

Did you let it sit for long?

[@scontacts8930]

Hi...mine turned bitter and completely awful tasting. Could it be possible that I left the ground flaxseed sitting for about 30/40 mins? Is there a way to get rid of the smell?

[@amusingmyslf]

Flax, Psyllium husk, and Xanthan gum all make a slimy consistency when you chew these "breads" just be warned, I dont like the texture tbh.

[@wiscatbijles]

Can you store these ones long? They would be excellent to just make a bunch and use 'em throughout the week.

[@AnnasKitchenAndStitchin]

I would suggest freezing them to use during the week. They wouldn't take long at all to defrost :)

[@annd.h.1336]

Gonna try these tomorrow!

[@jaytlamunch4459]

yummy Thank You, Anna