Flaxseed Wraps - Low Carb/ Keto Friendly
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 cups Bob's Red Mill Whole Ground Flaxseed Meal1 cup Water, boiling.5 tsp Salt .25 tsp Turmeric, ground .25 tsp Garlic powder .25 tsp Ginger, ground .25 tsp Onion powder
Be sure your flaxseed meal from the store is thin as almond meal or it won't absorb all the water in the recipe and gets sticky. If it is too thick and you see pieces in it, give it a good whirl in your blender and it should mill down just fine :)
In a small saucepan, bring the water to boiling.
Remove from heat, stir in all the spices and add the flaxseed meal all at once.
Stir immediately with a wooden spoon, until the meal absorbs all the water and forms a soft dough ball. This should take only a minute or two.
Remove the dough ball from the saucepan and transfer onto a piece of parchment paper, DOUGH WILL BE SLIGHTLY STICKY, parchment is a MUST or it will stick to your countertop and be difficult to work with. If needed, sprinkle with extra meal to reduce stickiness.
Divide the ball into 6 pieces.
Place one of the dough ball onto a separate piece of parchment paper and place another piece of parchment on top. Press the dough ball with your hand slightly to flatten and stick the top parchment paper piece to the ball.
Roll with a rolling pin until flat but not too thin or it won't stay soft when cooked. Aim for an 1/8th to a 1/4 inch thickness. Peel off the top piece of parchment paper.
For perfectly round shapes (not necessary, but looks nice)Take a round shape - like saucepan lid - place on top of dough and cut around the edges to make a circle. Remove the outside dough, form a ball and reuse later for another wrap if you like.
Remove lid and flip over the prepared wrap onto a nonstick pan*. Peel off the last piece of parchment paper and cook on med-high heat for 1 to 2 minutes until the edge is dry - center is soft - and you can easily slip a spatula under the wrap to flip over. Flip and cook for 1 more minute. DON'T OVER COOK or the wrap will get very crispy like a giant tortillas chip!
* If you are not using a non stick pan, spray some oil before adding the wrap into the pan.
Place the cooked wraps on a plate.
Repeating steps with the rest of the batter until you form 6 wraps (or 7 if you use the leftover dough from trimming into circles, you can make an extra one ! )
**You may be able reuse the same piece of parchment paper many times for rolling out additional wraps.
Serve them cold with fillings of your choice or hot - can be used in place of soft taco shells or for making enchiladas, yum!
Stores well in the fridge in a large plastic food storage bag up to 3 days.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ARTGIRLJENNL.
In a small saucepan, bring the water to boiling.
Remove from heat, stir in all the spices and add the flaxseed meal all at once.
Stir immediately with a wooden spoon, until the meal absorbs all the water and forms a soft dough ball. This should take only a minute or two.
Remove the dough ball from the saucepan and transfer onto a piece of parchment paper, DOUGH WILL BE SLIGHTLY STICKY, parchment is a MUST or it will stick to your countertop and be difficult to work with. If needed, sprinkle with extra meal to reduce stickiness.
Divide the ball into 6 pieces.
Place one of the dough ball onto a separate piece of parchment paper and place another piece of parchment on top. Press the dough ball with your hand slightly to flatten and stick the top parchment paper piece to the ball.
Roll with a rolling pin until flat but not too thin or it won't stay soft when cooked. Aim for an 1/8th to a 1/4 inch thickness. Peel off the top piece of parchment paper.
For perfectly round shapes (not necessary, but looks nice)Take a round shape - like saucepan lid - place on top of dough and cut around the edges to make a circle. Remove the outside dough, form a ball and reuse later for another wrap if you like.
Remove lid and flip over the prepared wrap onto a nonstick pan*. Peel off the last piece of parchment paper and cook on med-high heat for 1 to 2 minutes until the edge is dry - center is soft - and you can easily slip a spatula under the wrap to flip over. Flip and cook for 1 more minute. DON'T OVER COOK or the wrap will get very crispy like a giant tortillas chip!
* If you are not using a non stick pan, spray some oil before adding the wrap into the pan.
Place the cooked wraps on a plate.
Repeating steps with the rest of the batter until you form 6 wraps (or 7 if you use the leftover dough from trimming into circles, you can make an extra one ! )
**You may be able reuse the same piece of parchment paper many times for rolling out additional wraps.
Serve them cold with fillings of your choice or hot - can be used in place of soft taco shells or for making enchiladas, yum!
Stores well in the fridge in a large plastic food storage bag up to 3 days.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ARTGIRLJENNL.
Nutritional Info Amount Per Serving
- Calories: 121.3
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 194.7 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 8.0 g
- Protein: 6.0 g
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