I love baking healthier versions of my favorite food. When I don’t make my 2-ingredient flatbread with flour, Spinach Quinoa Tortillas, or my Spinach Tortillas, I like to use flaxseeds to make vegan, low-carb tortillas for lunch. You will love these wraps if you are after a vegan tortillas that is also:
Paleo Keto Low-Carb Dairy-Free
Ingredients
All you need to make these 2-ingredient flaxseeds tortillas are:
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 Flaxseed Tortillas
The recipe is very easy to make, although it requires a bit of practice, patience, and technique because the seeds are so high in fiber, and the texture of the dough is very sticky and challenging to roll. Keep reading to get all my tips and tricks to make perfect flaxseed wraps.
Serving
You can use these flaxseed wraps as a swap to any corn tortillas, flour tortillas to make:
Breakfast burritos filled with Mexican black beans. Vegan enchiladas. Vegan egg tortillas using my tofu scrambled eggs as a protein filling. Vegetable wraps filled with avocado, cucumber, grated carrots, baby spinach, sriracha sauce and marinated tofu. Vegan tacos using my vegan lentil taco recipe.
Storage Instructions
The tortillas store very well on a plate, wrapped with a piece of foil and placed in the fridge for up to 4 to 5 days. You can also double the recipe and freeze the tortillas for up to one month. Thaw the day before using. Below are my answers to your common questions about this flaxseed wrap recipe.
More Flatbread Recipes
If you like this recipe, you’ll love these other flatbread and wraps:
