Flaxseed Wraps (4 Ingredients!)
If you’re on the hunt for a nutritious, easy-to-make alternative to traditional wraps, these Flaxseed Wraps…
Equipment
- Food Processor
- Large Mixing Bowl
- Electric Mixer
- Non-stick Frying Pan
Ingredients
Ingredients
- 3 large eggsroom temperature
- 6 tablespoonground flaxseed42 g or 4 tablespoons whole flaxseed. Mill to fine flour before adding to the batter.
- 1/4 cuppre-shredded mozzarella30 g
- 1/3 cupwater80 ml warm
- pinchsea salt
Instructions
Instructions
- If using whole flaxseed, mill it to a fine flour and measure 6 tablespoons (42 g). If using ground flaxseed, measure 6 tablespoons (42 g) as-is.
- Crack 3 large eggs (room temperature) into a food processor or large mixing bowl. Add 1/3 cup (80 ml) warm water and a pinch of sea salt.
- Add the 6 tablespoons (42 g) ground flaxseed and 1/4 cup (30 g) pre-shredded mozzarella to the eggs and water.
- Process or beat with an electric mixer until the batter is smooth and evenly combined. The batter should be pourable but slightly thick. (Optional: let the batter rest 3–5 minutes so the flax absorbs liquid.)
- Heat a non-stick frying pan (about 8 in / 20 cm) over medium heat. Lightly grease the pan with a small amount of butter or olive oil if desired.
- For each wrap, scoop about 2 tablespoons of batter into the center of the hot pan and quickly swirl or tilt the pan so the batter spreads to cover the bottom in a thin layer.
- Cook the wrap for about 2 minutes, until the top begins to set and small bubbles appear. Flip and cook the other side for about 1 minute, until lightly browned.
- Repeat steps 6–7 with the remaining batter to make a total of 6 wraps. If using butter, wipe or clean the pan between wraps as needed to prevent burned residue.
- Serve the wraps hot or cold with fillings of your choice.
Notes
Notes
1.2g net carbs per wrap. Makes 6 wraps.
The nutrition is calculated per wrap, without filling. Two filled wraps would make a good lunch.
Blend, blend, BLEND! The better your ingredients are combined, the easier it will be to fry the wraps. You don't want to end up with mozzarella clumps that take ages to melt.
Flaxseed has a tendency to absorb liquid over time. If you find your batter is getting too thick towards the end of frying your wraps, add another splash of water into the batter and stir to combine.
Add spices to taste: Cumin would work well, or paprika, garlic powder, onion powder or even cayenne pepper.
1.2g net carbs per wrap. Makes 6 wraps.
The nutrition is calculated per wrap, without filling. Two filled wraps would make a good lunch.
Blend, blend, BLEND! The better your ingredients are combined, the easier it will be to fry the wraps. You don't want to end up with mozzarella clumps that take ages to melt.
Flaxseed has a tendency to absorb liquid over time. If you find your batter is getting too thick towards the end of frying your wraps, add another splash of water into the batter and stir to combine.
Add spices to taste: Cumin would work well, or paprika, garlic powder, onion powder or even cayenne pepper.