This Keto Flaxseed Wraps vegan and paleo are tender and soft from the flaxseeds with crunchy fresh vegetables. They are so easy to make and great as a savory breakfast, or just as a quick, portable lunch.
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.
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.
You may grind your own flaxseed meal in a Vitamix. You will need ~ 2/3 - 3/4 cup whole flaxseeds to get 1 cup flaxseed meal. Grind the flaxseeds into very fine flour. If you're using store-bought flaxseed meal, make sure it's finely ground. If you can see pieces of flaxseeds, process the coarsely ground flaxseed meal in a blender or a coffee grinder before use.
Use golden flaxseeds because they have a milder flavor than brown flaxseeds. However, brown flaxseeds work just as well in terms of texture.