An easy 2-ingredient, gluten-free wrap? YES PLEASE! This amazing recipe uses just ground flaxseeds and boiled water – how great is that! Nutritious, packed with fiber, omega-3 fatty acids, and, bonus – they are flexible and a good trade for regular ‘ol flatbread.
We found this recipe at The Conscience Plant Kitchen, a blog by Carine Claudepierre, a foodie, certified nutritionist, wife of Damien Maurer, a vegan runner, and on her blog she shares her easy plant-based recipes.
You will love these wraps if you are after a vegan tortillas that is also:
- Paleo
- Keto
- Low-Carb
- Dairy-Free
Ingredients:
- Golden Flaxseeds – You can also use brown flaxseeds but they tend to have a fishy taste and strong bitter flavor. So if you can find golden flaxseed, it’s the best option for this recipe.
- Boiled Water – Boil water in a kettle or saucepan and use it immediately. Don’t let it cool down, or the dough will stay sticky.
- Optional – You can add salt, garlic powder, spices, or dried herbs to the boiled water to flavor the flaxseed wraps.
How to Make Them
It’s easy! But, like any thing of value, it requires a bit of practice and technique. The texture of the dough will be very sticky, and challenging to roll.
- Place the flaxseeds in a high-speed blende on high speed – use the maximum speed until your flaxseed is ground into flax meal, about the texture of flour. You don’t want any bits of seed if you can avoid it.
- Using a very good non-stick pan, boil the water. You’ll want the non-stick because the dough will hang on to the sides of the pan for dear life. At this stage, you can add salt and garlic powder if you want a little kick to your tortillas.
- When the water is boiling, pour the ground flaxseed meal into the pan and lower to a medium heat and keep on stirring with a wooden spoon.
- After 2-3 minutes, the flaxseeds will absorb the water, creating a sticky paste, then turning into a ball that comes together nicely.
- Put the dough into a microwave safe glass bowl. If it’s too sticky, Zap it in the microwave for a minute to get the extra water out.
- Put it in the fridge for 10-12 minutes, or until you can easily kneed the bread.
- Roll the dough between two pieces of parchment paper. Roll it with a rolling pin into thin tortillas.
- Take the top piece of paper off and place a saucepan lid on the rolled dough, then use a knife to around the lid, use the left over pieces to make into a ball and repeat until you’ve used up all the dough.
- Warm a non-stick pan over medium-high high, flip the rolled tortillas on top of the warm pan and peel off the parchment paper to release the tortillas on the pan.
- Cook for 2 to 3 minutes on both sides until brown, dark dots form on the tortillas and the wraps are cooked.
Use these flaxseed wraps as a swap to any corn tortillas, flour tortillas to make whatever you would make with a soft tortilla shell. My presonal favorite is a scrambled egg, some bacon bits and salsa!
Storage
Wrap ’em up in tin foil and put them on a plate in the fridge, they will be fine for 4-5 days.
Enjoy!
Please reference the original recipe if you have questions.
