flax wrap with hummus, veggies, and sprouts
Flax Seed Wrap
Votes: 1
Rating: 5
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Rate this recipe!
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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 a quick, portable lunch. Credit: the flaxseed wraps recipe has been inspired by Flax Wraps from Dr. William Davis’s book The Wheat Belly.
Servings Prep Time
5 small tortillas 15 minutes
Cook Time
5 minutes
Servings Prep Time
5 small tortillas 15 minutes
Cook Time
5 minutes
flax wrap with hummus, veggies, and sprouts
Flax Seed Wrap
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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 a quick, portable lunch. Credit: the flaxseed wraps recipe has been inspired by Flax Wraps from Dr. William Davis’s book The Wheat Belly.
Servings Prep Time
5 small tortillas 15 minutes
Cook Time
5 minutes
Servings Prep Time
5 small tortillas 15 minutes
Cook Time
5 minutes
Ingredients
  • 1 cup flax seed meal (I used golden flax seeds)
  • 2/3 cup hot water
  • 1/2 tsp. salt
Servings: small tortillas
Units:
Instructions
  1. in a medium-size saucepan, bring water to a boil. Add salt (and spices, if you’re using any) to the boiling water.
  2. Once salt is dissolved, add flax meal and turn off the heat. Remove the saucepan from the heat. Using a wooden spatula, mix until the flaxseed meal absorbs all the water and forms a dough ball. (As the dough forms a ball, it will also naturally un-stick from the saucepan). This step should take 1-2 minutes max.
  3. Remove the dough from the pot 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.
  4. 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).
  5. 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 last tortilla.
  6. After all your pieces are rolled out and cut, move them to your pan. Over medium-high heat, place flax tortilla in pan. If you have a non stick pan, you will not need to spray it. The oils in the flax will keep it from sticking.
  7. Let the tortilla sit for about 40-60 seconds, depending on your pan and heat. The tortilla might form little bubbles (press them down with a spatula). Flip the tortilla and let it sit for about 30 seconds.
  8. Place tortillas on cooling rack or plate. Serve warm or cold, they keep their flexibility which makes them versatile.
  9. Store the wraps in an air-tight container (or an air-tight bag) in the fridge for up to a week. According to a couple of people. these wraps also freeze well. You can freeze the wraps in an air-tight container (or an air-right bag) with a piece of parchment paper in between each wrap (to they don’t stick together as they freeze). Take the wraps out of the freezer about an hour before you want to use them or microwave for 10 seconds to defrost.
Recipe Notes

*Make sure you use 1 cup of flax seed meal (not 1 cup of flax seeds ground into flaxseed meal). 1 cup of flax seed meal doesn’t equal 1 cup of flax seeds. So grind the flax seeds first and then measure.