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 or psyllium-coconut 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 they have a more subtle, buttery flavor than brown flaxseeds. I also like the lighter color of golden flax. However, brown flaxseeds work just as well in terms of texture.
The water for these wraps needs to be boiling 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.
I have easily made more than several hundred of these flaxseed wraps over the years. While they are easy to make, they can be a bit tricky if it’s your first time making them.
As I already mentioned, I grind the flaxseeds into a fine meal myself. If you use store-bought flaxseed meal, make sure the texture is very fine, resembling flaxseed flour. This is important because finely ground flaxseeds absorb more water than whole or coarsely ground flaxseeds.
The next step is to properly measure the flaxseed meal. Use a spoon to fluff up the flaxseed meal (you don’t have to do this if you just ground the flaxseeds, but it’s important if the flaxseed meal has been sitting in a container for a while). Lightly spoon the flaxseed meal directly into a measuring cup. Keep spooning the flaxseed meal into the cup until it mounds well above the top of the measuring cup. Do not shake the cup, don’t use the spoon to pack the flaxseed meal down into the cup, and don’t tap the cup with the spoon. Use a butter knife (or any other straight edged utensil) to level the flour across the measuring cup.
When you have the flaxseed meal properly measured, add water to a medium-size saucepan and bring it to a boil. Make sure you don’t boil the water before you have all the ingredients ready. If you boil the water for too long, it will begin to evaporate, and you will end up with a very stiff dough. As soon as the water starts boiling, add the salt and flaxseed meal. You will need to work fast, stirring the flaxseed meal with a wooden spoon until the meal absorbs all the water. I usually leave the saucepan on the stove top but turn the heat off. As you stir, the flaxseed meal with form a dough and gradually un-stick from the saucepan forming a dough ball. It will take about 1-2 minutes max.
Let the dough rest to cool slightly before rolling it out. The dough should not be too sticky. If it is, sprinkle some extra flaxseed meal onto the dough to make it less sticky.
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. (It’s important that you use parchment paper, which has a non-stick silicone coating. Wax paper won’t work.) 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° and repeat until your tortilla is about 1/16″ (1.6 mm) thick. You should see your hand a bit through the opaque and smooth dough. My tortillas were 8.5″ (21.5 cm) in diameter. To make the a perfectly round tortilla, place a round bowl or a plate on top of the rolled-out dough and cut around the edges.
Transfer the tortilla on a pre-heated pan. You can use well-seasoned cast iron pan, which is naturally non-stick (that’s what I used), or any other non-stick pan. The pan does have to be non-stick. Stainless steel will not work! Cook the flaxseed tortillas for 60-90 seconds, or until you can easily slip a spatula under the wrap to flip over. Flip and cook for about 30-60 seconds on the other side. Don’t over cook or the wrap will get very crispy as tortillas chips ! It has to be dry but stay soft to roll.
Repeat those steps with the rest of the dough until you form 4 wraps (or 5 if you use the leftover dough from the edges to make an extra one).
Tools You’ll Need
1. Cookware Set (Calphalon, Stainless Steel) | 2. Pan (12 Inches, Lodge, Cast Iron) | 3. Knife Set (6 Pieces, Utopia, Stainless Steel) | 4.Cutting Board (24″x 18″, Michigan Maple Block, Maple) | 5. Rolling Pin (French, Wood) | 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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Flax Seed Wrap
- 1 cup flaxseed meal*
- 2/3 cup hot water
- 1/2 tsp. salt
- Add water into a medium-size saucepan and bring it to a boil.
- Add the salt and flaxseed meal. Turn the heat off and stir immediately with a wooden spoon, until the flaxseed meal absorbs all the water, As you stir, the flaxseed meal will form a dough and gradually un-stick from the saucepan. It takes about 1-2 minutes max.
- Remove the dough from the saucepan and place it on a non-stick surface (I like to use a silicone mat or a piece of parchment paper), When cool to touch, break the flaxseed dough into 4 equal pieces.
- Roll out each dough ball between two pieces of parchment paper (one on the bottom to keep the flaxseed dough from sticking to the surface and one on top to keep the flaxseed dough from sticking to the rolling pin). Each tortilla should be 1/16" (1.6 mm) thick. Mine were 8.5" (21.5 cm) in diameter.
- Take a round bowl and place on top of rolled out dough, cut around the edges to make them round. Place extra dough in a pile to make one more tortilla.
- Preheat a well-seasoned cast iron pan (or any other non-stick pan) over medium heat. Transfer one tortilla at a time to the pan and cook it for 60-90 seconds, depending on your pan and heat. Flip and cook for extra 30-60 seconds. Don't over cook the tortillas or they will become crispy. The tortillas have to be dry, but stay soft to roll.
- Place the cooked tortillas on cooling rack or plate. Serve warm or cold, they keep their flexibility which makes them versatile.
- Store leftover (cooled) flaxseed tortillas in an air-tight container in the refrigerator for 4-5 days (possibly longer).
For longer term storage, freeze in an airtight container with a piece of parchment paper in between each tortilla (so they don't stick together as they freeze) for up to 1 month.
*I used golden flaxseeds because they have a milder flavor than brown flaxseeds. However, brown flaxseeds work just as well in terms of texture. The recipe has been adapted from Dr. William Davis's book The Wheat Belly.
It’s a great honor to visit your blog!
Thank you Tommy!
Thanks for d recipe Mam…
You’re welcome 🙂
Can you make these wraps and freeze them? I really like them so thank you, however, I wanted to make a lot of them and freeze them.
Hi Sandra – I am not sure because I haven’t tried it yet. However, an earlier commenter said it was possible – freezing them flat in a zip lock bags and defrosting them about 3 hours before use. Please, let me know how it goes if you try it.
do you have the macro count for the wraps??
going to make them in the weekend. Cant wait.
HI Lorraine – for sure! Here are the macros for 1 cup of ground flaxseeds (which is 4 larger or 5 smaller tortillas): total carbs = 48.5 g (dietary fiber = 45.9 g, sugars = 2.6 g), protein = 30.7 g, total fat = 70.8 g. So, 1 tortilla would have 9.7 g carbs (9.2 g fiber, 0.5 g sugar), 6.1 g protein, and 14.2 g fat.
I made these and they turned out great. Thank you so much the macro counts that you gave I’m assuming that’s for all four of them so the protein count in one would equal about 5 grams? Would that be correct?
can you tell me more, it says 32 g carbs and 32 g dietary fiber what would be the NEt carbs?
There are 2.6 g net carbs in a cup of flaxseed meal, so 0.5 g net carbs in 1 tortilla.
I made these today, but I made them into chips! They are delicious! I was imagining dipping them in guacamole.
Awesome! Thank you so much for letting me know. ❤️ So happy you enjoyed the recipe, Cynthianna.
How do you sure them and how long do they last before spoiling?
Hi Dina – the storing information is in the recipe box, so I’m just going to copy and paste it here: “Store leftover (cooled) flaxseed tortillas in an air-tight container in the refrigerator for 4-5 days (possibly longer). For longer term storage, freeze in an airtight container with a piece of parchment paper in between each tortilla (so they don’t stick together as they freeze) for up to 1 month.”
Thank you for sharing. Looks easy and tasety.
But I wonder if warming the flex seeds could damage their values
When you heat up/cook food, you always lose some nutrients, unfortunately. The good news is that the fiber and lignans found in flaxseeds are not affected by heat at all. The omega-3 fatty acids don’t seem to be affected very much either. While omega-3 fatty acids are sensitive to heat, they have been shown to remain unaffected when exposed to temperatures of up to 350 degrees Fahrenheit. Please, let me know if you have any other questions 🙂
Thank you very much. I am searching for gluten free wraps all along.
You’re welcome. Hope you love them 🙂
that looks like it would be great with a spread of guacamole, salmon, with tomato, and lettuce
That sounds delicious! I LOVE guacamole!
Hello! Thank you for sharing these marvelous recipes. I just wonder if i could mix flaxseed with sesame to do this. Like 50/50. What do you think? Thank you!
The recipe didn’t work for me 🙁 the mixture didn’t exactly pull away from the pot but i still managed to scrape it into a ball. It was a bit tacky and sticky but manageable. It rolled out fine but when i tried to transfer to pan the tortilla just broke apart. I patched it together and transferred to pan, but then when i tried to flip the tortilla it just tore apart. Not sure what i did wrong? My water was boiling hot; i ground the to a very fine flour…
i still have two pieces of dough left so i think i will bake them instead… any tips or suggestions would be helpful, I really wanted this recipe to work!
Hi Emilye – so sorry you had trouble with the recipe! That’s never fun. I would recommend letting the dough rest for a little bit (before you start working with it). The longer the dough sits, the drier it will get. However, the dough will always be a little sticky. Transferring the dough is tricky. (The more you do it, the more comfortable you will get working with the dough, I promise). One thing you could try is to take the parchment with the rolled-out tortilla to the pan and flip the whole thing over into the pan. When you have the tortilla in the pan, carefully peel the top layer of parchment off. Once the tortilla is cooked on one side, flipping it shouldn’t be a problem. Hope this helps. Please, let me know if you have any more questions.
Hi, I experienced the same thing except for the fact that I managed to get my tortilla to the pan and even flip it but it was so fragile that wouldn’t survive wrapping. I was wondering how could I make it harder and firmer? Also – does
It depend on the type of the flaxseeds? I used the brown one. Thank you!
This is truly so new to me I’m so impressed by your creativety! Going to try these now, thank you for sharing
Thank you for the kind words! I really appreciate it. I hope you love the wraps 🙂
Hi Petra! I absolutely loved your idea and will definitely try it out. You are so creative! Thank you for sharing!
Thank you so much Cintia! I really appreciate your kind words. I hope you love the wraps 🙂
Just had a go at making these. Truly tasty, easy to make, love them.
Thank you so much for sharing. Trying to go plant based.
Hi Lynn – thank you so much for sharing! I am so happy the wraps turned out great for you 🙂
Love the idea! Can’t wait to try them. Can you please share how do you store them to keep fresh all week? Thank you!
For sure – I keep the wraps in the fridge in a sealed bag. I haven’t tried freezing them yet but have to try it with my next batch!
Hallo Petra, ich verstehe noch nicht ganz , machst du die gefüllten tortillas in die versiegelte tüte in den Kühlschrank oder ohne Füllung aufbewahren?
Du beschreibst alles sehr schön ausfürlich und ich liebe deine Rezepte aus zu probieren. Vielen Dank für deine Arbeit
Hi Alexa – a great question! I store the wraps in the fridge without any fillings. Please, let me know if you have any other questions. Thank you for the kind comment! ❤
Thank you so much for this recipe. I have been searching for a good gluten-free wrap recipe that was easy and delicious for a while now, and this one is by far the best so far. You Rock!
Thank you so much, Linda! I hope the wraps turn out great for you 🙂
looks lovely, i wonder how i can make this raw, any tips are very much welcome.
Hi Marilena – I haven’t tried dehydrating these wraps yet. However, I have seen recipes for raw flaxseed wraps all over and it’s a little bit different process. Usually, the flaxseeds are soaked first for at least 6 hours, then drained, and blended into a smooth paste with salt, herbs, and spices. Then you would spread the “batter” onto a teflex sheet and dehydrate the wraps at 115 F for about 3 hours (the time will vary depending on the humidity of your kitchen). Then flip the wrap over, remove the teflex sheet and dehydrate for 2 more hours or until dry to touch. The wraps should be firm and sturdy, but flexible. They might be a bit crunchy when you take them out of the dehydrator, but should soften up over time. Hope this helps. Please, let me know if you give it a try 🙂
Hello Petra, thank you for sharing this wonderful recipe. Being Diabetic and trying to keep carbs out of my diet is a little hard. I love tortillas but have a hard time finding one with low carbs. Now i can enjoy wraps without the extra carbs. They are delicious.
Thank you again.
Hi Benita – thank you so much for your lovely comment! I am so happy you found a recipe that will work for you. I had gestational diabetes during my first pregnancy (I know, different from type I or type II diabetes). But it was still hard trying to keep my carb intake at the very minimum. Glad this recipe will make it a little bit easier for you to enjoy tortillas again 🙂
Hi. I love the idea of the simplicity of these wraps. I tried to make my first batch however, the inside of the wrap still a bit wet doughy. Was the wrap to thick? Id love any feedback. Thanks so much. Love your blog!
Hi Stephanie – thank you so much for the kind words. The wrap should be really thin (you should see your hand a bit through the opaque and smooth dough). When it’s this thin, the dough (one side) cooks in under a minutes. I would definitely try rolling the wraps thinner the next you make them. Do you remember how thin your wraps were?
Hi Petra, As you know I absolutely love your tortillas. Do you have a recipe for coconut flour sourdough bread? Or anything using coconut sourdough starter?
Thanks again. Your the best.
Hi Rockie – I don’t have a recipe on my blog. I have made coconut flour sourdough starter a few times (I can share the “recipe” with you if you don’t have one) but haven’t tried making a loaf of bread with it yet (I usually use it for pancakes).
Just made the wraps using dark flax. Mine were paper thin and a little crispy to roll.. I think I didn’t let the dough cool enough before rolling.
In any case what a great partner for my kimchi, falafal, avocado, carrot and cabbage wrap! Your recipie and videos are such a great way to enjoy raw food. Thanks so much.
Thank you so much, Brenda! There are two factors to consider when it comes to how soft or crispy the wraps are: 1. the thickness – the wraps do need to be thin for sure (you should see your hand through the opaque dough). However, the thinner the wraps are, the quicker they cook. So if you cook them for too long, they start to crisp up – sort of turning in chips, if it makes sense. One side should cook for about 40-60 seconds. 2. storage – yes, the wraps do soften up with time (when they are covered). However, my wraps are usually soft as soon as I take them out of the pan, which makes me think that keeping the wraps on the heat for too long was the main problem. Hope this helps a little 🙂
Love the idea of these but need some more info. I felt the explanation was a little vague and I’m curious if I’m on the right path. I’m currently trying these out but my “dough ” appears. Dry sticky. Am I to keep stirring over heat until it pulls away from the pan? Do I keep it on the heat? Do I constantly stir or can I over work this dough?
Your video looked so easy. It also very different from mine. How much time does it take from adding the meal to the dough being formed?
Thank you in advance
Hi Michelle, thank you for your comment. I am sorry the recipe wasn’t clear enough. I will try to be more detailed here – I use hot boiling water. I turn the heat off right before I add the flax seed meal and any spices I wanna add. Once I add the flax meal, I stir it until the meal absorbs all the water. I usually start stirring it while it’s still on the stove but remove it shortly after (it doesn’t really matter; you could just take it off the heat immediately). When the flax meal absorbs all the water and forms a dough ball. As you stir, the dough will form, gradually un-stick from the saucepan forming a dough ball. It take about 1-2 minutes max. Remove the dough from the pot and place it on a non-stick surface (like a piece of parchment paper). The dough should not be too sticky. If it is, sprinkle extra flax seed meal onto the ball to make it less sticky. At this point, you’re ready to divide the dough into small balls and start rolling the dough out. Does it help? Hopefully the instructions are a bit clearer now. Please, let me know if you have any other questions. I am here to help 🙂
Yes this helped! Thank you. I initially kept it on the heat. I think this was my biggest mistake. Thank you so much! Even though my first few were not very pretty I was really happy with the taste and texture! These will definitely be in regular rotation.
Thanks, I had the same issue. I’ll try it next time without the continual heat.
Thank you so much for this recipe. I liked the texture of these and the taste is neutral, so i can use different toppings. They even roll out very easily. I rolled them out on a silikone mat and some cling foil on top, a placed a lid over that had the sice of the bottom of my pan and just removed the remaining dough with my fingers. – No cutting needed. This could not be more easy. I am happy that i now have something for my daughter who is starting getting tired of everything with cheese in it. 🙂
I am so happy to hear that the wraps turned out great for you. It’s always reassuring when somebody else (other than me) tries the recipe and it works 🙂 There’s nothing worse when I know the recipe works, but other people have trouble with it. So thank you for your feedback. I am thankful that you took the time to comment and share your experience 🙂
I’m doing keto ….do you know the macros for a tortilla? They look delicious
Hi Shelley, I don’t really use calculators to calculate macros or calories (so sorry!). However, there are many online tools that can do it for you. One of the most popular ones is MyFitnessPal. I just put the flaxseeds in and it calculated that for 1 cup of ground flaxseeds (which is 4 larger or 5 smaller tortillas), you would get: total carbs = 32 g (dietary fiber = 32 g, sugars = 0 g), protein = 21 g, total fat = 48 g. Hope this helps 🙂
Thank you very much for this recipe! It’s the easiest home made tortillas/wraps/flatbreads I’ve ever made 😀 And I’ve tried a lot of different recipes!
But I think I might have made them too thick… What diameter do yours end up being after frying them? Mine came out at about 18 cm/7 inches. Also, in the video yours hold together well enough to be lifted off of the parchment paper already after just rolling them out. Mine would never have survived that. I had to leave them on the parchment paper and use that to flip them into the frying pan. I could then peel the parchment off. Any ideas on how to make them bind better? (I did use boiling water.)
Thanks again for sharing 🙂
Hi Tobbe – mine were exactly 8.5″. The flaxseed wraps should be quite thin. I would compare to wheat flour tortillas. Can you tell me a little bit more about the tortillas you made? Would they fall apart if you lifted them off the parchment paper? Or would they tear? (because they were too thin)? Also, did you use 1 cup of flax seeds or 1 cup of flax seed meal (it does make a difference). I know it’s a lot of questions, but the more I know, the better I will be able to help 🙂
Sorry for taking so long to get back to you 🙁
When trying to lift them off the parchment paper I ended up with just a small piece of the wrap between my fingers, the rest of the wrap still stuck to the paper. I had no problem rolling them thinner, they still stayed together. It was just transferring them from the paper to the pan that was a problem (and also where to “store” them between rolling them out and frying them).
I used 1 cup whole seeds that I then blended to meal in the mini chopper attachment to my immersion blender.
Hi Tobbe – the next time you make the wraps, use 1 cup of flax seed meal (not 1 cup of flax seeds). I will have to specify that on the blog. Believe it or not, there is a difference (and yes, I used 1 cup of flax seed meal). 1 cup of flax seeds yields about 1 1/2 cups of flax seed meal. Also, make sure that the flax seed meal is ground very finely (it should be as fine as flour). Please, let me know if you have any other questions 🙂
I just ate my last wrap today. They’ve been holding up great in the fridge for over a week and a half!
Thanks for adding the weight. Very helpful! Now I just need to weight out 220 g of flax and grind it in to meal. I think my problem was that it was too coarsely ground. I don’t have a proper high speed blender, but hopefully little mini chopper, or my food processor, is up for the job if I just let it run a little while longer.
I’ll let you know when I do try again 🙂
Awesome! I am glad they wraps held up so well. While not as nutritious, (and depending on where you live), you can buy flax meal (already ground flax seeds) in the store. I know it’s always better to have freshly ground flax seeds because of the oils, but if you get it from a refrigerated section, it should be fine. Also, if you have a quite large food processor, sometimes it’s better to grind larger quantities of flax seeds (and store the leftovers in the freezer or the fridge) because the food processor needs something to “grab onto” (if that makes sense) to grind whatever you throw at it. Thank you for the update and as always – let me know if you have any questions 🙂
Petra- I made these last night and I found that I had to use the full cup of flax seeds (pre-ground) to make the 2/3 cup of water work. Otherwise my dough was too wet and tacky. Perhaps the exact amount of water varies slightly? Also, I’m curious if resting the dough for a few minutes after mixing/kneading would help the dough relax a little before rolling or is that just a gluten thing?
Hi Ian – that’s correct. You do need 1 cup of flax meal for 2/3 cup of water (that’s what the recipe calls for 🙂 There is a benefit of letting the dough rest for a little bit (if your dough is rather wet) because the flax seeds will keep absorbing water as they sit. That’s why when you let the dough cool completely before rolling it out, it’s easier to transfer it from parchment paper to the pan. However, because there is no gluten in flax seeds (as you mentioned), resting the dough won’t affect the texture of the final wraps. Hope it helps 🙂
I am very confused by your reply here. Grams is the measure of the amount of mass, and cups measure the amount of space it takes up. How can the mass of the flax go from 168g to 220g, by grinding them. This violates the law of conservation of matter.
The reason I bring this up is when making something as touchy as a wrap, a precise measurement is often needed to get a specific texture, and grams is far more accurate than measuring the volume with a cup. Flax meal can have different amounts of air in it, greatly changing the volume to mass ratio (density), yielding different textures based on the density of the meal being used unless measuring by mass. I am wondering, how many grams of flax do you use when making this? Do you have a kitchen scale on which to measure this for precision?
Hi Barry – so sorry for the confusion! I have edited all the measurements in the actual recipe a long time ago, but forgot to edit this comment. Totally my mistake. So, here is the correct answer: 1 cup of flaxseeds (168 g) yields about 1 1/2 cups flaxseed meal (still 168 g). You only need 1 cup of flaxseed meal (about 112 g). Sometimes, the 1 cup works out to be a little less or a little more (depending on how finely ground the flaxseed is). The finer the texture, the better. Thank you for catching my mistake!
I just made this recipe. Oh my goodness. They are amazing. And so super easy. Thank you, so much, for this recipe. I love that they are pliable. I am gluten-free and finding a wrap that doesn’t fall apart is incredible.
Awesome! I am so happy the recipe worked for you, Christine 🙂 Thank you for the feedback. I really appreciate it!
first thank you ….
I used my tortilla press and it worked beautifully..
Awesome! Thank you so much for sharing Andre. Since I don’t own a tortilla press, I wondered how it would work. So thank you once again for your feedback 🙂
What kind of tortilla press do you own? Does it make the flax ones thin enough? Just wondering since I’ve been shopping on Amazon for one and the reviews said the tortillas came out thicker than people wanted them. Thanks.
Thank you so much for your recipe. It looks easy and doable and I can’t wait to try!
Please may I know if the wraps can be frozen? I cook just for myself so it’ll be great if these can be frozen to use for later.
Thank you so much for your clarification! 🙂
Hi Belicia – thank you so much for your comment! To be honest, I have never tried freezing the wraps. I have been meaning to try it for a few weeks now and never get to it. SO – I am gonna do it today and will update you in a day or two. I usually keep mine in the fridge in an air-tight container. Our family goes through these wraps quite quickly, so I have never had them go bad. (The longest I have had them in the fridge so far was two weeks).
Your blog is just perfect! Thanks for offering us all this lovely recipes and being so careful in all details.
Aw, thank you so much for the kind words, Jackie! You’re so kind. I really appreciate your comment.
Hi Petra …. thanks for this. I’m in my 4th day of keto and this was hugely helpful to deal with my carb cravings 🙂
Quick query…..I wanted to batch cook the wraps, and couldn’t finish everything. So I have extra dough. How do I store it? Fridge? Can it be reused? Or do I have to use fresh meal and make the wraps in one go. No leaving extra dough behind?
Your knowledge would help immensely. Thanks in advance 🙂 Cheers!
Hi Dammy – thank you for your comment! I am happy the recipe helped 😉 I usually use the entire dough and then store the leftover wraps in the fridge in an air-tight container (the longest I have had them stored so far was one week). I have never tried it the other way around – storing the dough. However, I don’t see why it wouldn’t work. I would just wrap it in a piece of plastic wrap or put it in a seal-able bag so it doesn’t dry out and then take it out of the fridge when you want to use it. Hope it helps 🙂
Did storing the dough work out for you? Mine got really dry! the wraps wouldn’t hold together at all.I used cling film on a small circular container to refrigerate for 2 days.
Hi – I know the question is directed to Dammy, but I will share my experience. I tried it only once, but it did work for me. I wrapped the dough directly (I used two layers of cling film). However, I do have to say that I only stored the dough in the refrigerator overnight, so I’m not sure about 2 days.
You write: “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)”. How warm should the hot water be? Boiling hot?
All the best Annette
Hi Annette, Yes, I used boiling hot water. Let me know if you have any other questions 🙂
I can do this recipe With flax flour?
Hi Deville – yes! Flax meal and flax flour are the same thing 🙂
I can do this recipe With flax flour?
wWow! Great Recipe.
I’ll definitely give a try to it and come up with a feedback soon. Thank you!
Thank you William! I hope the wraps turn out great 🙂
Oh! You are Welcome, PetraScott.
This were to die for since I hadn’t had any “bread” in nearly a year!!! My first month going keto/paleo I tried many “bread” recipes… ugh! You are a genius!!!! Please try a pita bread recipe next. My son loves it. I let him have it once a while, then oh boy the tummy ache 🙁
These wraps would do for now. He used it for our homemade dairy, sugar free nutella :).
Going to try the cornbread next, I just ordered organic corn flour for the recipe. You are bringing my hopes up, lol.
BTW, do you have a gluten free flour mix that doesn’t use beans?
That’s so good to hear! I am so happy the wraps were a hit 🙂 Thank you for the feedback. I really appreciate it. Pita bread is a great recipe idea. Let’s see if I can come up with something 🙂 As far as the gluten-free flour mix goes, I will have to disappoint you. If you’ve been following me for a while, you probably know that I am not a fan of starches and gums (xantham gum, guar gum, etc) because they provide no nutrition. And unfortunately general gluten-free flour mixes typically require starches and/or gums. So what I do (rather than using a gluten-free flour mix) is develop one recipe at a time (tweaking different wholesome ingredients until I am happy with the recipe). I do have a gluten-free bread recipe on my website already if you’re interested. And hopefully I can come up with pita bread soon 🙂
OHMIGOD!!! It was soo easy and sooo goood!!! And i used a little pack of brown flaxseeds mind you! Thank you so much!! I Loved it!!!
Awesome! Thank you so much for your feedback, Corinne! I am so happy you liked the wraps 🙂
I made these and they turned out perfect. If you have a mexican tortilla press they are even faster to make! Fantastic! I can have quesadillas again! I just need to figure out how yo make them taste like corn… Thank you!!!!
Haha, love it! Thank you for the tip with the tortilla press, Tania! I don’t own a tortilla press, but it will be helpful for other readers to know (at least for those who do own a tortilla press 😉
Maybe use corn as a filling?
Hi Tania, you can try by boiling sweet corn and then blend them completely (liquefy)put it through the sift and use that liquid instead of the water, give it a try and adjust the amount of liquid
Hi Petra, thank you so much for this recipe. We are on to our second batch and I’ve made double the quantity as they were sooo good. Cooling the dough completely before rolling out definitely makes it easier to transfer from parchment to the pan. These are a big hit!!
That’s awesome! Thank you so much for the feedback, Diane! I will add your tip about cooling the dough into the recipe tips. I am sure other readers will appreciate it❤
Hi, how do i store them if i cant finish all in one go?
Hi Victoria – I keep the wraps in an airtight container in the fridge for up to a week. Ideally, you would eat them within 3 days, but I have had them for as long as a week and they were still fine. Let me know if you have any other questions 🙂
I just saw your You Tube video – Amazing – I have been looking for a recipe like this, for ages – Thank you so much – but – I wonder – Approximately how large are the rolled-out wraps – What should I be aiming for, when I roll them out. Thank you..
Hi Kaci – a great question. My wraps are usually around 8″ in diameter. Please, let me know if you have any other questions. Hope the wraps turn out great!❤
Petra, thank you so much for this recipe! The wraps were wonderful, yummy, flexible and durable – and they were a lovely find after a four-year search for gluten-free (among many other things free) wraps! I paired them with hummus, sunflower seeds, veggies and parsley, and have lots of leftovers stored away. Your clear directions and your interactions with other readers’ questions provided me with lots of detail and a great base to work from – my first batch of wraps turned out really well! I’ll definitely be saving your recipe as a go-to. Thanks again, Chelsea.
Thank you so much for your comment, Chelsea! I am so happy the wraps turn out well. I really appreciate you taking the time to leave a feedback on my blog. Thank you!❤
Awesome recipe!! I will try it as soon as posible!
But I was wondering would it be posible to cook them in the oven? (So I can make a big quantity and make a giant one in the oven and cut it after without having to cook them one by one…)
Thank you so much!
Hi Nes – thank you for the comment. Hmm, I have never tried baking the wraps so I am not sure. You could just bake a little one first to see if it works (just so you don’t waste a whole batch). Hope they turn out great!
These wraps are wonderful. Cooking in our family is a real challenge since we have 2 gluten intolerant teens just learning how to cook their own meals, one grain free, one diabetic and one low fat/low sodium post heart attack. Your website has the whole family excited. Thank you so much for sharing.
Hi Nancy – thank you so much for your comment. I am so happy that my recipes have been helpful. It truly means a lot! It’s people like you who inspire me to test and post new recipes ❤ Thank you!
Petra, you are an Angel!
Aw, you’re too kind ❤️
I have been looking for something for a gluten free wrap and this is it, thank you so much for this recipe. I can not wait to go get the ingredients and start making these. You mentioned you used some kind of spread in the Flaxseed Wraps(Vegan,Paleo) video and I tried listening over and over but could not make out what it was and it looked so nice and creamy. I would love to know what that was and how to make it.
Hi Sue – thank you for your comment! I hope you love these wraps 🙂 The spread was sprouted hummus – it’s really easy to make. I have a recipe for it here: https://nutritionrefined.com/recipe/sprouted-hummus/
Hi! First of all: Thank You for your amazing recipes! I would love to try them all soon.
Regarding this one: I tried it and love it. I only had brown flaxseeds, but that’s okey. Next time i’ll use the golden ones. I added some chives to the water which turned out to be great. I had kind of a hard time turning the wraps over in the pan (when i turned them the first time only), because they stick to the pan a little bit. But i found a solution: Put it on a plate and heat it up in the microwave for 30 seconds (I used Heatlevel 8 out of 10). Put it in the pan with the side down that was up in the microwave.
Thank’s again and keep on the good work 🙂 Lot’s of Love. 🙂
HI Kathi – oh wow – you’re so creative! I will include this tip in my blog post. I am sure other readers will find it helpful. Sometimes I wish I would experience all the challenges other people are encountering when making my recipes so I would be able to tackle them. I honestly never had these wraps stuck to a pan. I am pretty sure it comes down to the type (or quality) of the pan. I am thankful you found a solution to this – it’s very helpful! Thank you once again, Kathi.
These look great. Do you think it would work with LSA? I’m trying to think of ways I can lower the calories. Each of these wraps are nearly 200 cals if the flaxseed meal weights 165g (which is what Google tells me) 🙂
Hi Jes – a great question! Honestly, I don’t think it would work because flaxseeds have excellent binding properties (as opposed to sunflower seeds and almonds). You could make just a small batch and give it a try. If it doesn’t work, you can still use the mixture in porridge or smoothies. Let me know if you give it a try. And yes, you’re correct with the weight 🙂
thank you very much for this extraordinary recipe! I put some of the spices I use for baking bread into the water (coriander, fennel and a little caraway) besides the salt and waited until the dough was cold, before I rolled it. I used brown flax, no problem with the binding, a thin, very elastic dough, easy to handle, didn’t stick to the pan. Great! I used Guacamole as spread and tried some wraps with yello, black and red tomatoes “Bruscetta” style with Basilkum- and some with home made salmon spread with dill and long cucumber. Simply great!!! Again, thank you very much for this recipe!
I am so happy the wraps turned out great, Gebriele! Comments like yours just make my day! Thank you so much for your feedback and for sharing your tweaks 🙂
can you use already ground flax meal?
Hi Anthony – yes, you can 🙂
Can you put baking powder into the dough?
Hi Lora – I haven’t tried it, but I don’t see why not. I didn’t put any baking powder in the dough because baking powder is a leavening agent (and I wanted the wraps to be thin). Let me know if you have any questions 🙂
I made these and I have to say… they are phenomenal! The taste and texture are amazing and I was thrilled. Unfortunately, due to some health issues my naturopath says no flax. Oh I was sooo disappointed! Do you have any recipes/ideas for wraps that use something other than flax?
Hi Katharine! Oh that’s a bummer! I am happy you liked the recipe though 🙂 There are so many options for wraps. Are you following any specific diet?
Hi ty so much for these wraps! So sick of using almond flour it tends to give me belly pain & I cannot do gluten. .
I was wondering if you had the nutritional info on these. I looked but didnt see any. Ty again:) Btw… I too will be making a lot of these ahead then freezing them adding parchment paper in between each wrap to prevent them from sticking together in freezing process then I will put them in a freezer safe ziploc bag. I do these with my almond flour ones , take them out about an hour before want to use it or stick in microwave for 10 seconds to defrost. Works wonders & TRUST ME Must put parchment paper in between each wrap in freeze because if you do not they will stick together & you will have chunky broken wraps . I learned the hard way. Ty again hope you cacan help me with Nutritional info ty
All my best
Thank you so much for taking the time to share your tips, Jen! I included some of them in the recipe instructions 🙂 Nutritional info: 1 cup of ground flaxseeds (which is 4 larger or 5 smaller tortillas), you get: total carbs = 32 g (dietary fiber = 32 g, sugars = 0 g), protein = 21 g, total fat = 48 g, calories = 700. Let me know if you have any questions 🙂
These wraps are wonderful! I don’t have a non-stick pan. In the interest of avoiding cooking spray I would love to know if anyone has tried to bake them on parchment???
Thanks for the great recipe!
Hi Gianna – I thought I would respond first 🙂 I have not tried it. However, one person emailed me that she dehydrated them at 125 F and it worked. I would like to make them on a baking stone, but haven’t done it yet. Please, let me know how it goes if you give it a try.
Thanks so much for this recipe! I cannot have gluten at the moment and this is so easy and tasty!
You’re very welcome Mandy 🙂 I am happy this recipe has been helpful!
Thanks for your Recipe it was really good! We had it for Dinner. Thanks again.
So happy to hear that. Thank you for the feedback, Natalie!
Thanks for this awesome recipe! These wraps are a new staple in our home.
I really struggled with making this wrap at first and thought I would share some of the problems I encountered and how I got around them. First of all, I tried using 2 different brands of flax meal unsuccessfully. The wraps turned out very fragile and didnt have any flexibility. Once I finally got around to grinding my own flaxseed I found the difference was night and day. Packaged flaxseed just isnt ground fine enough to work in this recipe.
Next, I struggled with the ratio of flaxseed to water. Since I always have ten other things to do while the water is heating up, I often would let the water boil for too long and that would lead to too much water boiling off which would make for a dry dough. I figured out that if I boiled water in my kettle, then measured out 1/2 cup of water to 1 cup of flax, I got perfect results every time.
Hope this helps!
These are some awesome tips, Monique! Thank you so much for sharing them. I will definitely include some of your observations in the recipe post because I am sure it will be helpful to others as well. Thank you once again for your comment ❤
Thanks so much for the recipe!
I don’t know what I did wrong – I followed all the instructions to the letter, but my dough was far too wet. Not very successful at all!
I’ll try again,though, with less water. I’ll get there in the end!
Hi Sherrie – thank you for reaching out! I know that you said you followed the recipe exactly, but just a few questions (because these are common mistakes people make): did you measure 1 cup of flaxseed meal or 1 cup of flaxseeds? Were the flaxseeds finely ground? Did you let the dough rest at all? This is not necessary, but I find that the longer the dough rests, the more water the flaxseeds absorb. When you say that the “dough was far too wet” – what was the consistency like? I am really confident in the recipe so I am sure that once we figure out what went wrong, the wraps will turn out great!
Just one more thing – I just received a comment on these wraps that I thought would be worth sharing. Packaged store-bought flaxseed meal isn’t always reliable for this recipe because the flaxseeds aren’t often finely ground (I guess it depends on the brand). So just one more question – did you grind the flaxseeds yourself or did you buy already ground flaxseed meal?
Thanks for the recipe !!! Perfectly explained too
Its been great luck for me to find you as I was looking for some soft Bread made grainless due to recent
Maybe you know some more recipes of Bread made of dried fruits ,legumes or seeds and kindly will share them with us your followers in the future ?
Hi Marisa – thank you for such a lovely comment! I am so happy you like the recipe ❤ What type of bread are you looking for? A sweet-type of bread or savory? Just grains free or even pseudograins (amaranth, buckwheat, chia …) free?
Has anyone made these and used them as enchilada wrappers? I am wondering if they would stand up to being cooked in a sauce?
Thanks to you always Petra
About the bread I am interested to find recipes for savory ones and made without grains .
Pseudo grains ( buckwheat and the rest you mentioned, I think could be allright ). Do not hurry….
Congratulations for the way you write and what you say
Hi Petra, I have done a raw flax wrap in the dehydrator before. Have you and do you prefer this over raw?
Hi Emma – yes, I have made the wraps in the dehydrator. I like both versions but cook the wraps more often simply because of time.
I just found your YouTube channel tonight when it rolled over from another tortilla recipe I watched. I fell in love with you and subscribed right away. I’ve very new to grain free cooking (after more than 50 years of marriage). You make tortillas look so doable! I have flax seeds and will try this recipe tomorrow. I’ll have to order pysllium husks for your other recipe. Thank you, by the way, for showing us newbies just what psyllium husks you use.
I really need to go to bed now but can’t wait to check out some more of your recipes and videos. <3
So happy you found my channel, Joy! Welcome to Nutrition Refined 🙂 Yes, switching to a new diet/lifestyle can definitely be challenging. So, please, don’t hesitate to reach out if you ever have any questions or need help troubleshooting a recipe! I am here to help 🙂
These are so quick and almost stupidly easy if you have an electric tortilla press (I do – mine is from VillaWare) – no kneading! I divided the dough into 6 balls and with heavy pressing and brief cooking I got wonderfully soft wraps. Lighter pressure and longer cooking produce crackers. Great recipe – thanks for sharing. I don’t do eggs so I am very limited with bread substitutes.
I am so happy the wraps turned out so well, Katie! I really appreciate your feedback.❤ Also, thank you for the tip with crackers. I have never tried making crackers out of this dough, so it’s good to know that it works 🙂
This is THE BEST recipe for wraps ever! I just finished making a batch and the wraps turned out so well. So soft and pliable. Thank you so much for sharing delicious recipes with us 🙂
Thank you so much for your feedback, Pavla!❤ So happy you’re enjoying my recipes 🙂
Thank you so much for this recipe! They turned out exactly like yours. I absolutely love them so thank you!
Yay! That makes me so happy! Thank you so much for the feedback, Maria ❤
Thank you for a simple yet amazing recipe – and of course very tasty
Thank you so much for such a positive feedback, Carmine! I really appreciate it ❤
Hi, Am on keto and loved to see your tortilla recipes. I have problems to use it as a wrap. It breaks when I try to roll it as a wrap. Where am I going wrong? I would love to correct my mistake and have it as a go to recipe.Please help.
HI Akila – I am glad you reached out. The tortillas should not be breaking. I am sure we can figure out what the problem is. Let me ask you a few questions. If I understand it correctly, you are able to form a dough, roll it out, cook it, but then when you take the tortillas off the pan, the tortillas break. Correct? Are you grinding the flaxseeds yourself or are you using store-bought flaxseed meal? What type of pan are you using (cast iron, non-stick, stainless steel)? How long are you cooking the tortillas? Are the tortillas still soft when you take them off the heat (or are they beginning to crisp up)?
Hi Petra, Thanks for the response. Yes, am able to form the dough, roll it and cook it. I grind the brown flax seeds and make the flax meal myself and I use non stick pan. I cook them around 45-60 seconds on each side. They are little crisp when I take them out(It does not break instantly when I take them out, I basically have a problem when I try to roll them into wraps. It breaks up then).
Ok, one more question – how many tortillas were you able to get out of the entire batch? And how big were they in diameter? (if you remember).
Do you think this wrap would take the heat and stress of a panini Press?
A great question, Casey! I don’t own a panini press, so I am not sure. Are you thinking of grilling already made wraps or cooking raw tortillas in the panini press? Is the surface of your panini press non-stick?
Hello! Thank you for sharing these marvelous recipes. I just wonder if i could mix flaxseed with sesame to do this. Like 50/50. What do you think? Thank you!
Hi Daniela – while I have never tried it, I am pretty sure it’s not going to work. Flaxseeds are an excellent binder whereas sesame seeds are not.
Hi there! Can I use chia seeds instead?
Hi Sue – I have never tried this recipe with chia seeds, so I am not sure. I have tried a blend of grains (such as millet and quinoa) with chia, which worked. I have also tried a combination of flaxseeds and chia (with much larger amount of flaxseed meal to chia), and that worked too. I am sorry I couldn’t be more helpful.
hi, I really like this recepie. but the problem is it was soo soo hard to get the texture right and it kept on falling apart , I used the exact amounts mentioned but it was too sticky to role even when I added flour and it kept sticking even to the paper, is it to do with the flax seeds being dark? is the lighter one easier to work with?
appreciate you time, tx
Hi Liana – I am sorry you had trouble with the recipe. Let me just ask you first – are you sure you used parchment paper? Parchment paper has a non-stick surface so nothing should really stick to it. A lot of people use wax paper instead of parchment paper, which does not work in this recipe. Just wanted to confirm this first before I give you any other advice. There is not really any difference between brown and golden flaxseeds. They should work equally well. Did you grind the flaxseeds yourself or did you use store-bought flax seed meal? Was the flax seed meal finely ground (into flour-like texture)? I am sure we can figure out what went wrong …
Hi Petra – tried to make these using the Bob’s flax meal and the dough was WAY too sticky – ended up making it GF by adding Bob’s flour just to utilize what I had – however, wondering if I had just added more flax meal and/or coconut flour rather than going the route I did to salvage my disastrous results if I would have been able to stay grain free and so forth. I think your using the freshly ground flax seeds and your eomments above about the oils released in the freshly ground is probably the ticket here. Most people commenting here seem to have success doing that route rather than using a pre ground product like Bob’s even though we used the 1 cup meal to 2/3 cup water – I think it was WAY too much water for the Bob’s. Also, I tried to use waxed paper instead of parchment since I was at a relative’s house that did NOT have parchment and that just ended up ripping up four sheets of waxed since the meal was sticking to the paper I have made wheat flour tortillas a lot before having to sweat wheat off five years ago after my ND informed me I was gluten intolerant. Well, at least their sugar free except for the grain stuff, so it still beats eating ready made GF bread with bad oils (canola, etc) and sugar. Thanks. Appreciate your feedback.
I use Bob’s pre-ground all the time; I adjust water from time to time to get the right consistency – seems to depend on how humid it is in my house. One thing I have found is that adding a tablespoon or two of psillium husk powder can make it a little drier. If it sticks, try using a little avocado oil spray.
Thanks Katie for those tips. I have watched a few YouTube keto tortilla videos and it seemed like some people were greasing their hands a d the materials they were rolling out the bread with. The psyllium husks are a good choice. I may try the original dr Davis one and just substitute flax meal and water for the 2 eggs in his recipe for comparison. I have been doing this so long as an egg replacement in gluten free baking that it doesn’t seem like it would sabotage his flax/almond flour version though he uses a lot less water in the wheat belly version. Thanks again.
I am just wondering – (I have never used Bob’s flax seed meal) – is it really finely ground (to a flour-like consistency)? The finer the flax seed meal is ground, the more water is absorbs. So, if it’s not finely ground, it might not absorb as much water (and the dough would then be stickier). I have tried this recipe with both brown and golden flax seeds (different brands), but I always ground them myself. But then Katie said that it worked for her with Bob’s, so it’s probably not that. The dough is always a bit sticky, but if you roll it out between two pieces of parchment (which is non-stick), the dough should hold together just fine. Have you tried this recipe with parchment (or just the wax paper)?
I just used the wax – she said she reduced the water with the Bob’s – Bob’s is pretty finely ground but the flax meal I tend to get around here is either the Bob’s or the one Costco sells (or used to sell, who knows now? have not checked recently). I will let you know if the parchment paper resolves the issue. Going to try your psyllium flatbread one next. I also happen to own Dr. Davis’ book so will also try his version replacing the eggs with the flax meal egg replacement – 1 tablespoon meal plus 3 water – to see how that works as well. Thanks for all your hard work trying to help your fellow people get healthier here!
Dear Petra! This recipe was something special to me…I’m so sorry for my poor knowledge of English and I’m not able to dicribe all the emotions which I have from making your recipes!
You know I used to make so different recipes from the Internet and not all of them were successfull..
What I like in your recipes is that I can rely on your taste, advice, that I can be sure about the result that it will be exactly as you say! And of course all your recipes are healthy and it is very important to me! They are vegan, without refined sugar, they are so interesting and various, so I’m glad I found you and now I can cook so amazing and healthy desserts and savory dishes as well!
So, about the flax seed wraps!
I became crazy how tasty they are and how simple you can make them! It’s a heapthy alternative for wraps and it’s so convinient the bring them with you for some trip, for hiking, for your flight, for train, everywhere and the filling may be so different! As savory, as sweet!
I made them from brown flax seed and filled them with avocado, rocket salad, lettuce salad, tomato, cheese and spring onions.
From now and on I’m going to make it for breakfast, lunch, for walk and for my flights 🙂
The recipe is so good and so useful for me! Thank you, Petra!
You’re so kind, Evgenia! Your English is great (it really is 🙂 I am so happy you love this recipe so much! I make these wraps A LOT because everyone in our family likes them. I know you’ve tried a lot of recipes from my blog, but if you enjoy these wraps, you should try this flatbread: https://nutritionrefined.com/coconut-psyllium-flatbread/ It’s one of my favorite recipes.
Yes, I’m going to try that flatbread, but I do not have yet psyllium seed husks 🙂
When I get it I will definitely make it!!
Thank you so much!!
Thanks for this recipe !
Just take notice for this information
What are the potential side effects of eating flaxseeds and dietary flaxseed supplementation? When you first introduce flax, and therefore a lot of fiber, to your diet you might temporarily experience some of these side effects:
Bloating and gas
Potentially hormonal changes if you consume large amounts
The fiber in flaxseed may impair absorption of some medications. Also, be aware that flaxseed acts as a blood thinner, so if you’re taking any blood thinners such aspirin or other NSAIDs, you should avoid flaxseed consumption.
Additionally, avoid flaxseeds if you have hormone-sensitive breast or uterine cancer, and use with caution if you have high cholesterol and are taking cholesterol-lowering drugs.
Thank you for sharing this, Clara!
Hello !like your recepies so much but can you write the recepie in grams? Becouse i don’t know hov much in your cup . Thanks a lot.
Hi Marta – the metric measurements are already there 🙂 Right under the list of ingredients (in the recipe box), there is a green text that says “US Customary – Metric”. Just click on the “metric” and the measurements will automatically switch to grams and milliliters 🙂 Let me know if you can’t find it.
I have tried the wraps and love them but they are so hard to roll out and one side gets thin and breaks and when I divide the dough in 4 they never get to be 8 “. My roll-outs look like a crooked design and I cannot cut them round because they roll out so uneven. They maybe end up 6” so I just leave them crooked so I will have more of a wrap.
I use parchment paper as I found the silicone would stick too much. I pat them with my hand and they look great – like a hamburger and then roll them between the parchment turning them around with the same pressure like you do but I rarely get it round enough so I can put the bowl over it and cut it.
When done, they break so I can’t fold them and just put the topping on top and eat them that way.
What am I doing wrong. I’m using 1 cup of flax meal and 2/3 cup of water and follow the recipe to a tee.
Thanks for your response.
Hi Carole – before I get to any suggestions I just want to say that I filmed a brand new video for these wraps (with some real-time shots), so people can really see what I’m doing. I have been making these wraps for years and find them so easy to make … perhaps when you watch the new video, it will help. So, stay tuned.
So, if I understand you correctly, you’re able to make the dough, roll it out, transfer it to the pan, but when the wraps are done, they break? Would you describe the wraps as dry? Or crispy? I would try lowering the heat (do you remember if you used high-, medium-, or low-heat?). How long did you cook the tortillas for? I find that mine take a really short time to cook (about 90 seconds). If you cook them for too long or over high-heat, they could easily dry out.
Why do you think you’re struggling with getting the tortillas rolled out into a round shape? Is the dough not pliable enough to roll out? Does it seem like you don’t have enough dough for 4-5 tortillas? Make sure you start with round balls of dough. When you form the portioned dough into balls, you want to end up with a smooth ball. It doesn’t have to be a perfect sphere it can be a little misshapen but creases and folds on the edges will make a misshapen tortilla fast. Press the dough into a disc with your palm. Then take your rolling pin and place the center of the pin on the center of the disk and press firmly into the dough and roll towards yourself or away from you, choose what is comfortable for you. Turn the dough 180 degrees and repeat. As the tortilla goes from disk to roundish shape you may need to use a varied technique to form it into a clean circle. With the rolling pin still flat, use the tip, rather than the center of the pin to fan out any imperfections. When the tortilla is rolled out, you should be able to see your hand a bit through the opaque and smooth dough.
I hope this help a little. Please, let me know if you have any questions. As I mentioned, I am gonna release the new Flaxseed Wraps video early next week (so make sure you’re subscribed to my YouTube channel if you want to get notified or simply check for an updated video here on my blog 🙂
Hola Petra, hoy vi tu vídeo y no pude esperar y probarlo! Me costo solo el primero porque lo hice muy fino, y me costó pasarlo del papel a la sartén. Pero luego , aunque con mucho cuidado salieron bien! (No tan perfectos como los tuyos…) Muy ricos y saciantes!
That’s so awesome! There are many people struggling with this recipe, so I’m happy it worked for you so well. Thank you so much for taking the time to write the feedback, Roxana! ❤️
You mention adding vegetable purées for some flavour/colour to these wraps. I’d love to try this out. At what stage would you do this? Would you still add the same amount of water?
Also, do you know about how much purée I should add?
You want to mix it into the water before adding the flaxseed meal. Once you add the flaxseed meal, the mixture begins to thicken way to quickly for the puree to distribute evenly. I have tried this with tomato paste and spinach paste, both of which are pretty thick. So, I kept the amount of water the same. I add about a tablespoon of paste for an entire batch. It doesn’t throw off the ratio of flaxseed : water but still adds a nice pop of color. Let me know if you have any questions 🙂
Thanks for your reply! That’s very helpful.
Do you think it would work if I replaced the water entirely with vegetable purée/soup? I want to try to increase the ratio of veggie if possible.
I have never tried it, so I am not sure. Sorry 🙁 Here are my thoughts though – flaxseeds absorb a lot of water. So, if you’re using puree or thick soup without any additional water, the consistency of the dough will be different (most likely too dry). Flaxseeds need water to turn into a binder. If you don’t have enough liquids, the dough will be too dry and crumble. I would recommend experimenting with a small batch and see how it goes, adding liquid as needed. Hope it helps 🙂
Hi Petra! I was so excited to make these, but notice as I was unpacking groceries, I bought Golden Roasted Flax Seeds! Will these work?
Hi Kim – it shouldn’t matter that the flaxseeds are roasted. Roasting just improves the flaxseeds flavor and aroma. Hope the wraps turn out great 🙂
Hi my partner just made these they are amazing just wondered what the carb fibre cals are in each 1 or per 2
Crystal, I wanted to know too. Here are my calcs:
1 c of flaxseed meal is 360 cals, 24 carbs (which is all fiber), 27 fat, 18 protein
Divide these numbers by how many wraps you make with one recipe and you have your answer. EX. I make 4 wraps with a cup of flaxseed meal, so 1 wrap would be 90 cals, 6 carbs (all fiber), 6.8 fat, 4.5 protein.
Hi Wendy! Thank you so much for taking the time to write this all down. ❤️ I just have to say that the numbers will vary depending on how finely ground your flaxseed meal is (the more finely ground, the less calories, fiber, etc. you will get) and also the app you use. I have an app on my phone, which provides a nutritional breakdown for my recipes and it states that 1 cup of flaxseed meal has 730 calories, 58 g fiber, 46 g fat, and 44 g protein. So, 1 wrap (I make 5 wraps out of 1 cup flaxseed meal) would be 146 calories. Again, every app is different, so the numbers might vary slightly.
On a hunch I tried a new method with this recipe today – using my pizzelle iron! I have a cast iron double-sided pizzelle iron that works on the stove top. I used nonstick coconut oil spray on both halves, put a golf-ball sized lump of dough on it, pressed down really hard and then cooked both sides (cook 1 side, flip over, cook the other side). WONDERFUL! No issues with rolling out, falling apart, etc. The edges were a little ragged but it definitely was useable. Plus it was really pretty with the pizzelle pattern! I cooked them long enough for soft wraps, and also longer for crackers. Love this recipe – it is so versatile.
Hi Katie – thank you so much for sharing this. That’s so helpful! ❤️ I am so happy the recipe turned out so well 🙂
Very ingenious recipe. One problem, I don’t exactly like the flavour of flax. Can I add something to soften the flavour, or maybe a little of some other gf flour? Thanks for reply.
Hi Sarah – I totally understand. There are a lot of people who don’t like flax. I have just started testing this recipe with other flours (to see if there is any combination that would work). So far I haven’t had much success, but perhaps with some more testing I will find something that works. You could add different seasonings/spices to mask the flavor a little bit (or make the tortillas as thin as you can get them). Also, I find that the flavor is much less pronounced when you turn these tortillas into crackers.
Thanks for this real time video it was so calming watching it.
Going to try it.
Thank you so much for the kind comment, Geraldine! Hope the wraps turn out amazing 🙂
Hi Petra, This looks great and I am going to try it. However I have a question. Just like you did for the coconut flour wrap, is it possible to add psullium husk to this one too??
Hi Seenia – a great question! I am yet to try that combination! The problem I am foreseeing is a somewhat “slimy” texture. Both psyllium and flaxseed meal (but especially the psyllium) have a mucilaginous property – a slimy soluble fiber effect. That’s why it’s important to mix the psyllium with something that does not have the same effect. Flaxseed meal isn’t as strong, so you can get away with it. You can give it a try and see how it goes, but these would be my concerns.
Hi Petra – I understand what you are saying. Thank you for the response. I am really glad I asked this. It makes sense, so I don’t think I would try it. Let me do it the way you did it…to enjoy my meal !!
Hope the wraps turn out great!❤️
I recently tried the coconut wraps and they were great but these flax seed wraps are amazing.
I used normal dark seed flax flour and another ingredient that I am super excited about, bamboo fiber flour!
I used the flour to roll out the wraps and was able to get them so thin that I got 7 tortillas out of the recipe. I wrapped them in a tea towel while they were hot to ensure that they didn’t crisp up and they are truly amazing ❣️
Hoping that maybe in future you might experiment with the bamboo fiber..
Hi Gabriele – 7 tortillas? That’s awesome!!! I have heard of bamboo fiber, but never cooked with it. Where do you purchase it? Online? Thank you so much for the feedback! ❤️
Thanks for the great recipe. Its a gold mine for low carbers! ..eating bread again! Fantastic!
I have 3 questions please:
– Did you try reducing the quantity of water a bit to get a firmer dough that can be rolled directly on the counter without the need for parchment paper?
– In your blog you said “Turn the heat off and stir immediately with a wooden spoon, until the flaxseed meal absorbs all the water”. But in the video you actually did not turn it off until the flaxseed was all wet. So which is better in your experience?
– Could you please post the links to those studies you mentioned, made by the Journal of Nutritional Biochemistry, the British Journal of Nutrition, and the American Journal of Clinical Nutrition — that have concluded that the Omega-3 fatty acids in flaxseed are resistant to oxidation even when cooked for 60 minutes at 660°F (350°C) ?
Thank you so much for the feedback, Mohamed. Here are my answers to your questions:
1. Yes, and here is my experience – the firmer the dough, the harder it is to roll it out. Flaxseeds keep absorbing water over time, so as the dough sits, it gets firmer and firmer.
2. It honestly doesn’t matter at all. If you keep the pan on the hot stove top as you’re stirring the flaxseed meal into the water, there is still a lot of residual heat from both the stove top and the pan.
3. Here are references to the studies:
– Cunnane SC, Ganguli S, et al. High alpha-linolenic acid flaxseed (Linum usitatissimum): some nutritional properties in humans. Br J Nutr. 1993 Mar;69(2):443-53.
– Cunnane SC, Hamadeh MJ, Liede AC, et al. Nutritional attributes of traditional flaxseed in healthy young adults. Am J Clin Nutr. 1995 Jan;61(1):62-8.
– Fofana B, Cloutier S, Kirby CW, et al. A well balanced omega-6/omega-3 ratio in developing flax bolls after heating and its implications for use as a fresh vegetable by humans. Food Research International, Volume 44, Issue 8, October 2011, Pages 2459-2464.
– Hyvarinen HK, Pihlava JM, et al. Effect of processing and storage on the stability of flaxseed lignan added to bakery products. J Agric Food Chem. 2006 Jan 11;54(1):48-53.
– Manthey FA, Lee RE, Hall CA 3rd. Processing and cooking effects on lipid content and stability of alpha-linolenic acid in spaghetti containing ground flaxseed. J Agric Food Chem. 2002 Mar 13;50(6):1668-71.
Let me know if you have any questions.
…and do you have a recipe for flaxseed toast bread ?
I actually do, but I haven’t shared that recipe yet. Stay tuned 🙂
I have a problem with finding the link for measurement conversion…I did find a couple of comments on the same subject and your replays with where the link was, but, I can’t find it…
So sorry, Andrea. I just noticed that the conversion link was not showing up. It is fixed now! (You can find it in the recipe box right under the list of all ingredients). Please, let me know if you’re still having trouble finding it.
You fixed it…thank you!
I found this recipe today and I was wondering:
– if to keep it in the fridge, you put the tortillas, after the pan heat and then store them in the fridge?
– when you take them out of the fridge do you warm them or can it be eaten cool?
Love the recipe and can’t wait to try!
Thank you so much, Vera! Yes, I cook the tortillas, let them cool, and then store them in the fridge. Make sure you keep them covered in the fridge (ideally in an air-tight container), so they don’t dry out. You can warm the tortillas in the pan (or in the microwave), or eat them cold. I have certainly eaten them cold in the past, but prefer them warm 🙂 Hope the recipe turns out great!
They turned out great! I am not a big time cook but I am so proud I made wraps by myself lol Thanks a lot!!!
I am so happy to hear that, Tijana! Thank you so much for taking the time to comment ❤️
I am trying these tomorrow,
Do you need to add oil when you cook the wraps (after shaping and rolling) in the pan or can they be cooked “dry” without oil?
Hi Tom – a great question! This will depend on your pan. If you’re using a non-stick pan, no oil is needed. If you’re using a well-seasoned cast iron pan, you shouldn’t need any oil either. That being said, even though I use a well-seasoned cast iron pan, I do like to rub a little bit of olive oil into the pan before cooking the wraps.
Tried these today. I found them to be nutritious, the best low carb, Keto friendly tortilla I have found thus far. I used a non stick pan and didn’t have a problem.
For anyone who doesn’t have a rolling pin, here’s another option. Last night I laid out all my equipment ready to prepare these post morning run. When it came to cooking time I could not find my rolling pin anywhere? I finally discovered that the dogs had absconded with it and were playing tug of war in the garden.
Unsure of the nutritional value of dog saliva, once I measured out each portion I placed them between two sheets of parchment paper. I then put a heavy flat based baking bowl on top and put my weight on it and “squished” it around as I pressed. Not perfect but it’s a tortilla, not a wedding cake..
Looking for a recipe of a Keto friendly hamburger type roll too! Thank you for sharing.
Thank you for the recipe, Mam!
You’re very welcome 🙂
Today I had the flaxseed wrap for lunch with great fillings: avocado+lemon juice for sauce and other 7 ingredients! Yes 7!! I filled it with: arugula, parsley, cucumber, grilled aubergine with garlic, grilled mushrooms grilled bell peppers and spring onion! Together with avocado there were 8 ingredients, I think))))
Delicious and SOOOO healthy lunch that I had today!!!Actually I make flaxseed wrap every week! I love them!! It’s the greatest idea for me to eat something that I like instead of bread and I can take it with me (and I did it several times) on travel by car, by plane and when I went for hiking on mountain.
Also, I have tried the flax seed with honey on them! Delicious as well!!! Sometimes I eat them as they are – without fillings or topping.
These flaxseed wraps are unbelievable invention for me!!
Yesterday I made them for the first time from golden flaxseed and I noticed that It was pimplier to bake them and work with the dough than in comparison to brown flax seed. Maybe it was just a coincidence, I’m not sure)) What do you think about it?
Many thanks, Petra!!!
So happy to hear that, Evgenia! We love these too 🙂 I almost always use golden flaxseeds and do notice that the dough is a little bit easier to work with. I have no idea why that’s the case … I will have to look into it more to see if there’s any reason for that. Thank you once again for the feedback! ❤️
I failed for fifth time
I left the dough for more than hour , and still not. Roiling , adddingg more one cup of faxeed meal and the result as photo as message in your instagram page
Hi Rehab – I am so sorry to hear you’ve had trouble with the recipe. Can you, please, provide me with more details? 1. Are you grinding the flax seeds into the meal yourself? (More importantly – are the flax seeds ground into fine flour?) 2. Are you using 1 cup of flaxseed meal to 2/3 cup water? 3. I assume you’re using hot water. Is the flax seed meal completely mixed in with the water? (no lumps). 4. What consistency is the dough? Does the flaxseed meal even form a dough? If not, what happens when you mix the flaxseed meal with the water? I am sure we can figure this out 🙂 The more details you share with me, the better.
In Scandinavia crushed flax seeds bought at the store come with a warning. They can release a small amount of toxic acid when consumed raw, so they should be cooked. Is there a similar warning where you live?
Hi Tom – hmm, no. I just checked two different packages I have at home right now and there is no warning. However, I have read about flaxseeds being toxic when eating in large quantities. Health Canada recommends a daily intake of 5 Tbsp. of flaxseed meal.
My friend puts ground flaxseeds in a large glass of water and sips on it all day, every day. She has had no problems. She said it keeps her full and helps keep her regular. Those of us on KETO sometimes struggle.
I just made these now, they turned out great! I used a fairly new cast iron, I’d seasoned it a few times but just wanted to mention, I added 2 tbsp of salted butter to the water and the little bit of extra fat in the dough helped them fry up real nice! That might not be for everyone but I’m on keto so that works for me, and they taste great! Picture posted below.
Awesome! I am so happy the wraps turned out so well, Drew! Thank you so much for taking the time to comment and share your feedback. I really appreciate it.
I did the flaxseed wraps and it was amazing, very tasty, very soft, i really loved it. I will send you a photo on E-mail. Thanks for share with us this recipe
I love that you also left a feedback on my blog, not just my YouTube channel. Thank you so much!
easy understandable recipes.hoping to get more keto recipes, thank you.
Thank you so much! ❤️ I will be posting more keto recipes for sure.
Thank you so much for this recipe. I have made it twice now in one day!!! My husband I had them as breakfast wraps and I thought they were so good, I made a veggie wrap as a lunch surprise for my neighbor. Then I made a whole new batch to give to my daughter.
I just want anyone who is trying this recipe for the first time, just stick with it. My first 2 tortillas went into the trash. By the 3rd one, I had adjusted temperature, thickness, etc and had enough practice that now mine are as pretty as your picture. They are easy AND delicious. Again, thank you so much for this healthy recipe.
Yay! I am SOOO happy to hear that Peggy!! You just made my day! I really appreciate you taking the time to share your experience with the recipe. Next time would you mind adding a rating to your review? It’s super helpful for me and other readers! Thank you so much!❤️
This is my most favourite recipe ever for tortillas
But are you sure about the amount of water?
I tried exactly as you mentioned (1 cup flaxseed meal to 2/3 water) but the water wasn’t enough at all to wet the whole flour, it was still dry and I needed to add one more cup of water
But at the end it worked with that ( about one and half cup of water at least)
Am I getting anything wrong here?
Hi Sameh – how interesting! I am absolutely sure about the amount of water (I have made this recipe at least hundred times now, lol). However, I do have to say that a few people mentioned that the “dough” was actually too wet and sticky with the 2/3 cup of water. So, I wonder if different brands of flaxseeds (coupled with the varying fineness of the flaxseed meal) makes a difference. Would you mind sharing what brand of flaxseeds you used? Did you grind the flaxseeds yourself or did you use store-bought flaxseed meal?
These tortillas are nice, and I can’t believe how simple to make. I’m not really a wrap kind of guy though, so after trying that once, the next time I made two thicker and slightly larger disks instead of four thin ones, cooked them a bit longer, and used them as mini pizza bases. They made great little pizzas. I realize talk of pizza might not belong here in vegan/raw food context, but I’m certainly glad I found the recipe anyway!
BTW I let the dough cool under plastic wrap now, because the first time I found that it went a bit crusty on the outside after cooling, and that made it harder to roll out evenly, that’s the only thing I do different thant the recipe.
Thank you so much for the feedback, Tony! I have never tried using these as a pizza base, so it’s good to know that it works. I am sure other people will find your feedback and tips really helpful.
Finally! A recipe that is simple, healthy and tastes greatI love it. We do not feel like we are compromising on taste and quality. Thank you.
Thank you so much for the feedback, Venessa! I really appreciate it. ❤️
Can you give the weights in gram? I live in Holland and we use grams and ml..
For sure! Just click on the green link that says “metric” – it’s right underneath the ingredient list in the recipe box – and the measurements will automatically convert. I have both imperial and metric measurements for all my recipes 🙂
That was a big yeah ! From everyone. First wrap recipe that does the trick, I’m really happy. I didn’t went through all the posts here, but having this recipe in metric would help. Thanks anyway, I’ll go explore your blog for other goodies !! 🙂
Thank you so much for the feedback, Laurent! So happy you enjoyed the recipe 🙂 Actually, all my recipes have metric measurements. Just click on the green link that says “metric” (under the ingredient list in the recipe box) and all the measurements will automatically switch from imperial to metric.
I had to try this because I’m doing KETO and I LOVE my Quesadillas! My Ground Flaxseed has 4 grams of carbs and 4 grams of fiber which equals 0 NET CARBS. The mixing of the two ingredients was easy enough, but getting the little ball off my hands, on to the parchment paper, and then to the frying pan will take some practice. If you leave them a little thicker it will help them not to fall apart. And for the taste? If you’ve never tasted Flaxseed before, I suggest going with the light-colored brand first. I got the dark ground flaxseed and let me say, it’s an acquired taste. But all in all, it’s brilliant.
Thank you so much for your feedback, Lydia! ❤️ So happy you enjoyed the recipe. Working with the dough definitely takes some practice but once you get a hang of it, it’s really easy 😉
thanks soooo much for your work on making my kitchen experience easier…. im learning to cook and this helps greatly
You’re very welcome, Deanna! Thank you so much for the kind comment.❤️ Don’t ever hesitate to reach out if you have any questions.
These look great- I’m excited to try them. Do you know if I can triple the recipe all in one saucepan or do I need to do three separate batches?
Hi Lisa – as long as you can comfortably fit all the water and flaxseed meal in the saucepan, you can triple the recipe 🙂
This is amazing, so easy to make and sooooo good 🙂 thank you for sharing 🙂
So happy you enjoyed the wraps, Anja! Thank you so much for taking the time to share your feedback and rating!❤️
I am looking forward to trying the flax seed wraps. They look divine!
By chance, is the recipe of the photo shown available, to make the entire wrap as shown? The entire wrap looks amazing.
Thank you Laurie! For the wraps I used a salad made from 1 roasted sweet potato, a small bunch of parsley, a small bunch of dill, a handful of toasted almonds, seeds from one pomegranate, 1 Tbsp. lemon juice, 2 tsp. tahini, and salt. In addition to the salad, I spread some hummus on the tortillas, lined the tortillas with lettuce, and sliced up an avocado. Hope you enjoy the recipe 🙂
Just made these wraps with the golden flax! They are great. They have a nutty earthy flavor and perfectly salted with that 1/2 tsp.
Couple of things though.. i used my tortilla press and they came out thicker than the video. Probably around 5” in diameter and made 4 soft tacos. More like street tacos. They are a bit gummy and chewy this way which isn’t bad but I definitely wanted a thinner more tortilla like texture. So I will take the necessary steps next time with rolling it out and cutting it with a knife into a circle shape. But overall, definitely a great healthier alternative to a taco/burrito wrap.
Thank you so much for the feedback, Natalie! So happy you enjoyed the recipe 🙂
mrs jean blasdell
just made these into crispy crackers delicious
Awesome! Thank you so much for the feedback and rating!❤️
My dough is too gooey and sticky.. should I add more flax seed?
Hi Fer – did you let the dough rest a little bit? The flaxseed meal will continue absorbing water as it sits. If the dough is too sticky even after a few minutes of resting, I would add a little more flaxseed meal.
Your recipes are amazing!
Just a few questions:
The flax seed loaf did not rise at all even though I used the leavening agents. I followed the recipe step by step. Any suggestions?
Also the flax seed flat bread dough was continually sticky even though I let it rest and added more flax seed meal.
Thanking you in advance for your reply,
Hi Kiriakitsa – so sorry you had trouble with the recipe! A few things come to mind:
1. Did you weight the ingredients or did you use measuring cups?
2. Did you sift the flaxseed meal? I assume you did since you’re saying you followed the recipe step by step, but just checking 🙂
3. I am thinking that the bread didn’t rise because you let the dough rest. When you mix baking soda with acid, you get a chemical reaction. This reaction happens as soon as you mix the baking soda and acid. If you let the bread rest, the reaction would taper off (and the bread wouldn’t really rise). That being said, the bread doesn’t really “rise”. If you watch the video, you will notice that I shaped the loaf pretty much into the shape I got. The leavening agents do create nice air bubbles throughout the dough though.
Hi Petra, thanks for this recipe, instructions were say to follow and the results were superb!!!
However, I felt that the flaxseed flavor overpowered all the flavors of the fixings I used. Is there another flour I can substitute instead of the flax meal? I’m diabetic so I try to keep cabs to a minimum. also by substituting the ingredient do I have to use a binder like psyllium husk?
Your recommendation will be greatly appreciated.
Hi Francisco – so happy the recipe turned out well! Thank you so much for the feedback. Did you use brown flax seeds or golden? Golden flax seeds have milder flavor, so if you used brown ones, I would recommend trying the golden variety. Are you ok with psyllium husk? I do have two low-carb flatbread recipes on my blog that calls for psyllium (coconut flour flatbread and almond flour tortillas). Or did you want to stick specifically with flax seeds?
Hi Petra, thanks for your reply. Yes I used brown flax seed (store didn’t have golden ones). and yes will try the recipe with the golden ones. Will venture with the other recipies you’ve recommended!!! thanks again!
You’re very welcome, Francisco 🙂
I just made these. They were quick, easy and delicious. I added some basil and thyme spices also. Unfortunately , I made six and ate all six . Thank you so much for sharing this recipe
Thank you so much for the feedback and rating, Rockie!❤️ Your comment just made my day. So happy you enjoyed the recipe!
Hi, nice recipe. I am trying it! I would like t ask: when you use golden flaxseed flour, you dont need to use psyllum or xan gum? Also, can you give us some equivalence between the amount of coconut flour, almonds and flax? To use it as reference when we dont have te same flour as in the recipe. THANK YOU so much!
Hi Florencia – every recipe is different, so unfortunately, there isn’t one perfect formula. This recipe only uses flaxseed flour, and it works perfectly fine. Flax seeds are a binder, so there is no need to use psyllium or gums. You can probably add almond flour or even coconut flour to the flaxseed meal, but the ratio of dry to wet ingredients would be different. I have never tried it, so I am not sure about quantities for this particular recipe.
Perfect recipe. Texture is perfect, very easy to make, good neutral taste, super healthy and cheap. I’ve frozen some leftovers between two paper plates, we’ll see if they are good a few days. Thank you very much!
Yay! So happy to hear that, Euodia! Thank you so much for the feedback and rating!❤️
I ve made the tortillas a while ago and they turned great. The only problem is that they didn’t shaped round easily but spread unevenly. Furthermore, even though I measured the flaxseed and the water (108 gr and 160ml respectfully), there was not enough dough for 4 tortillas. Anyway, they are delicious and I just ate one with humus and freshly chopped carrots!
Hi Zizi – thank you for your feedback! Perhaps your tortillas were larger or thicker than mine? Mine are usually 8.5″ (21.5 cm) in diameter. You’re right. The tortillas don’t shape easily just by rolling, which is why I use a plate or a bowl to cut around the edges to make them round.
so i don’t understand the nutrition info? it says a serving size is 1/6 of recipe, but in your instructions you made 5 wraps (the original 4 plus the “1 extra” from the cut dough. i actually just made 4 tortillas without cutting- so how much would each be?
So sorry for the confusion, Karin! That was just a typo (the nutrition label is indeed for 5 wraps). It is fixed now.
This recipe is amazing! I have a question though, because I would like to extend/modify this recipe to make it suitable to make empanadas dough. I have found another recipe in an old website that is in Spanish for empanadas dough, but the ingredients are quite similar:
1 cup flaxseed meal
2/3 cup hot water (not boiled but quite hot)
1 tbsp olive oil
1 tsp psyllium seeds
1 tsp salt
I am not sure but maybe they meant 1 tsp psyllium powder instead of seeds. On the other hand, do you think that I could replace psyllium powder with 1 tsp xhantam gom? The only difference between your wraps and empanadas dough is that empanadas are filled with other ingredients before going to the oven, and if the dough is too weak it would be very difficult to fold them. Can you give me any advice to turn this recipe into empanadas dough?
I would really appreciate your thoughts, thank you!
Hi Fabrizio – thank you so much for the feedback and rating! Psyllium is a form of fiber made from the husks of the Plantago ovata plant’s seeds (which is why they might be calling it “seeds”). The question is whether the actual ingredient is whole or ground (however, considering that it’s just 1 tsp. it is probably ground). Both psyllium and xantham gum are hydrophilic agents that enhance strength of baked goods. Psyllium also provides structure while xantham gum increases stretch in the structure. Psyllium and xantham gum are actually typically used to together in gluten-free recipes to get the best out of both worlds. I have never tried this recipe, but I can see why using psyllium would make more sense, especially since the dough is filled with other ingredients and as you said, you don’t want the dough to be weak and fall apart.
I tried these wraps fof thd first time this weekend. It tasted too much like flaxseed! Is there anything I can add?
Love your blog
Hi Sandra – flax seeds have a pleasant, nutty taste. Did you use golden or brown flax seeds? Golden flax seeds have a much milder flavor and smell, so if you used brown flax seeds, try the golden variety. Also, were your flax seeds freshly ground? Flax seeds, especially ground, can go rancid quite quickly. If the flax smells fishy, bitter or has an unpleasant, assertive odor, it has most likely gone bad.
I tried the recipe for the wraps today but it did not work. I used 1ml less water than you suggested and it is so sticky, I cannot do anything with it. I tried the waxpaper and the roller pin, but it tears the paper and sticks. I must have done something wrong
Hi Petro – so sorry you had trouble with the recipe! That’s always a bummer! Let me ask you a few questions:
1. Did you use hot, boiling water to make the dough?
2. Did you let the dough rest at all? Flax seeds gradually absorb moisture (for instance, when you’re making a flax egg, you need to let the mixture sit for a few minutes for the flax absorb all the water), so sometimes it takes some time. The longer the dough sits, the drier it gets.
3. I have never had success using wax paper for rolling out this dough. (I talk about it in the post). Perhaps it’s because the dough is hot/warm (wax paper is great for all things cold) … I am not sure. But it just isn’t ideal.
Thanks so much for this and your nut and seed recipes. They are wonderful! Tasty! Possible!
I love your recipes.
I’m making these doughs all the time and they are making our household transition to a plant based diet so delicious and enjoyable.
So excited to hear this. Miriam! Thank you so much for the feedback and rating!❤️ It means a lot.
Will you be able to add measures in grams too?
I can’t wait to try your wraps!
Hi Justyna – you can find the metric measurements in the recipe bow (under the ingredients list, there is a green text that says “US Customary – Metric”. Simply click on metric and the measurements will automatically convert. Let me know if you need any further assistance.
Thank you so much, Camille!❤️
What flaxseed do you use! Mine are dark brown
Hi Candy – I use golden flax, but brown will work too (the wraps will just turn out darker).
Really too new for me ,easy to make , super Healthy , comes out excellent in taste , very well explains ,whole family likes it, after eating feeling good to stomach
I am Indian Woman , age 67 , this recipe inspire me to do ..thanks. For sharing
You’re welcome. Naina! Thank you for the feedback. I am glad everyone liked the recipe 🙂
Can I use a ground flaxseed and pumpkin seed combo for this recipe ?
Hi Natalie – unfortunately no, it does have to be 100% ground flax seeds.
Really easy to make, but I only got two large tortillas, super soft and tasty. I use golden flaxseeds but the color of my tortillas were really dark nothing compare to yours light one.
Thank you for the feedback, Glenda. Interesting… would you mind sharing what brand of flax seeds you used?
First, I’m using golden flaxseed which I ground to a fine meal in my Vitamix. It’s nowhere near as light in colour as your wraps. What could be the reason for that? Yours look more like the colour of a flour tortilla. Also, I’m not a novice baker but I found these stuck to the plate when I went to cut them round and getting them into the pan was tricky.
I am sorry you had difficulties with the recipe, Joanne. I am not sure about the color, to be honest. Would you mind sharing the brand of flax seeds you are using? Is the color of the raw dough the same as mine and just the cooked wraps are darker or is the dough darker too? (you can see the color of my dough in the video). Are the flax seeds you are using raw or roasted? That would make a difference for sure.
If the tortillas stuck to the plate, the dough was most likely slightly too wet (if you let the dough rest for a little bit longer, it should help). Alternatively, you could also leave the top layer of parchment paper on the rolled out dough and make an imprint using a lid, for instance. Then peel the parchment paper off and cut the circle out.
Thank you for the recipe. The wraps turned out great. Your instructions were easy to understand and the questions and answers in the comments were helpful.
Thank you so much for the feedback and rating, Lois! So happy you enjoyed the recipe.
I’ve just found this recipe on Pinterest and really want to try it. I have yet you find a satisfactory GF wrap recipe that I can make in my non stick pan without the mixture sticking. Do I need oil in the pan to cook these. I can’t count the number of flatbreads I’ve destroyed! I’ll give these a go but as you don’t mention greasing the pan I guess there’s no need.
Hi Linda – it depends on what type of pan you use. I have a well-seasoned cast iron skillet (which is naturally non-stick), so I don’t use any oil. The pan is well seasoned though, which is really important. Any non-stick material will work without oil too. I do not recommend stainless steel for this recipe.
Hi, I like the taste of the wraps but like a few others I did have problems placing rolled tortillas into the pan. My tortilla tore. I made the next one thicker and it was fine but pretty thick. I was thinking of getting a tortilla press and trying again. I’m not sure if I cooked the dough long enough on the stove top.
Hi Archana – thank you so much for the feedback! Hmm, if it’s a consistent problem, try flipping the tortilla onto the skillet with the parchment paper still on and then peeling off the parchment paper (once the tortilla is already in the skillet). I honestly don’t know what I am doing differently that my tortillas don’t tear but I will try to pay attention to it next time I make them and update the post with more tips.
I had the same issues as Archana and others – I switched to using my tortilla press and it’s wonderful! Frankly I find the press much easier to use.
Oh really? That’s a really helpful feedback, Katie. Thank you! I will have to mention your comment in the actual post.
Loved this! I had it in my “low-carb thing is I’d like to make“ folder for almost 4 months!
I couldn’t believe how easy it was, and how tasty.
I have a hard time standing, so I did this in stages. The first stage was to re-grind the store-bought golden flaxseed meal into flour. I used my multi grinder.
So, today, I finally made the wraps. Really delicious. I put some dairy free cheddar cheese on one, folded it over, and warmed it in the toaster oven. Really good, along with lentil soup
Thank you so much! I will have to try your other recipes
Thank you for the feedback and rating Judy! I appreciate it so much!❤️ So happy you enjoyed the wraps.
I wanted to add the rating. Also, the tortilla press made it so much easier to make them round. No cutting using a bowl.
I’m looking forward to making wraps. Also looking at your other flaxseed recipes.
Are you using raw or toasted golden flax seeds?
Hi Darlene – I use raw golden flax seeds.
I figured out a way to keep mine from sticking to everything (parchment, pan, fingers): I lightly dusted surfaces with brown rice flour, including the pan. Viola! Perfect. Thanks so much. BTW: maybe mine were sticky because I live in a humid climate.
Thank you so much for sharing, Kimberly! I am glad you found a method that works for you! I am sure it will be helpful to others as well 🙂
I like these but found them gummy between the cooked outside. If made too thin they fall a part and stick. I put heat in med high
I can’t wait to try these!!! What brand do you use or recommend?
Hi Meghan – honestly, the best flax I have ever purchased was from Prairie Flax. It is a Canadian company and their flax is the freshest I have come across. I only use their flax seeds but if I couldn’t get it, I would probably buy golden flax seeds from Terrasoul because this company has excellent reviews and has an organic certification through California Certified Organic Farmers (CCOF).
How do you purchase the Prairie Flax? I looked at their website and couldn’t find a place to purchase anything.