These flaxseed wraps are tender and soft from the flaxseeds, crunchy from the vegetables, and so easy to make. They are great as a savory breakfast, or just as a quick, portable lunch.
When it comes to healthy lunches, I am all about convenience. It’s often hard to come up with a variety of healthy lunch ideas during a busy work week. So if you’re anything like me, you tend to stick with the tried and tested. When eating healthy becomes something I just do instead of something I have to constantly think about, I develop peace of mind. When I have peace of mind over one of the most important aspects of overall health, I can focus on things other than food.
Now, you’re probably thinking – don’t you get tired of eating the same thing over and over again for lunch? Well, the truth is that I don’t necessarily eat exactly the same thing every day. I just center my lunches around two ideas – salads and/or wraps. By far, my favorite wraps are flaxseed wraps. Not only are they super nutritious, but they are also easy and so quick to make.
These flaxseed wraps will revolutionize your meal prep. That’s something I don’t say lightly. After making my first batch of these wraps a few years ago, I was hooked. I have used them to wrap up pretty much anything I could think of. Some of my favorite fillings to date are hummus with alfalfa sprouts, guacamole with tomatoes, marinated tempeh strips with cucumbers and bell peppers, black bean dip with spinach and cilantro, the list could go on and on . . .
I make a huge batch on the weekend and then eat them throughout the week. They last a long time, are very portable, and all the fillings make them burst with flavor.
Tips for Making Flaxseed Wraps
One of things I love about these flaxseed wraps is that you only need three ingredients to make them – flaxseeds, water, and salt. I use golden flaxseeds (ground into flaxseed meal) because I like the light color, but you can use brown flaxseeds as well. The water for these wraps needs to be hot. If you use cold or lukewarm water, the flaxseed dough will be really hard to roll out and the final wraps will be quite stiff (not pliable).
To flavor these wraps, you don’t have to stick with just salt. I make these wraps plain so I can use all kinds of fillings. But you could use any herbs, spices, or even pureed spinach or tomato paste to add some color.
Making the dough isn’t anything difficult. Rolling out the dough is a bit trickier.
To roll out the dough, place the dough ball on a piece of parchment paper. Cover the dough with another piece of parchment paper, and press it into a disk with your palm. Place the center of your rolling pin on the center of the disk. Press firmly into the dough, rolling towards yourself and away from you. Turn the dough 180 degrees and repeat until your tortilla is about 1/16 of an inch. You should see your hand a bit through the opaque and smooth dough.
To make the a perfectly round tortilla, place a round bowl on top of the rolled-out dough and cut around the edges. Transfer the tortilla on a pre-heated pan and let it sit for about 40-60 seconds, depending on your pan and heat. The tortilla might form lovely little bubbles, which you can press down with a spatula. Flip and cook the other side. Place tortillas on cooling rack or plate.
Tools You’ll Need
1. Cookware Set (Calphalon, Stainless Steel) | 2. Pan (12 Inches, Lodge, Cast Iron) | 3.Cutting Board (24″x 18″, Michigan Maple Block, Maple) | 4. Rolling Pin (French, Wood) | 5. Knife Set (6 Pieces, Utopia, Stainless Steel) | 6. Measuring Cup (1 Cup, Pyrex, Glass) | 7. Measuring Cups (Set of 6, Stainless Steel) | 8. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel) | 9. Tongs (2 Pieces, Dragonn, Stainless Steel)
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