| 1½ cups | Flaxseed Meal, Flax Flour, partially de-oiled | |
| 1 cup | Tap Water | |
| ½ tsp | Salt, Kosher salt, table salt | |
| 13.89 oz | altogether (view nutrition facts) |
Preparation
- Serving size:3.50 oz (calculated)Notes: 1 wrap with a diameter of about 7 in or 18 cm
- Mix together the flaxseed meal and salt. Optionally add spices, such as turmeric, ground ginger, garlic powder and onion flakes.
- You can also grind flaxseed yourself, for example using a spice grinder. Be sure to blend it until it resembles flour, though, so that it absorbs the water nicely.
- Bring the water to a boil, then remove it from the heat.
- Stir in dry ingredients with a wooden spoon or silicone spatula.
- Continue stirring until the dough is cool enough to handle, about two minutes.
- Transfer the dough to a sheet of parchment paper, cling film or a silicone mat and knead to form a ball.
- Divide the dough into the number of servings. Each portion should weigh about 98 g or 3 1/2 oz.
- Place each portion between two sheets of parchment paper or cling film and roll it out using a rolling pin. If you have one, you can also use a tortilla press. Aim for a thickness of about 1/8 in or 3 mm. The wrap will then have a diameter of about 7 in or 18 cm.
- If you want perfectly round wraps, use a round shape (such as a saucepan lid) to cut around the edges. You can reuse the dough for another wrap, especially when making several. I usually just roll it out and then use the edge of my hand to bring in the edges. Like this I get a relatively round shape and ensure the edges aren't too thin.
- Be sure to put parchment paper or cling film between the rolled out wraps while working on the next portion of dough.
- In a large, dry pan over medium heat, cook each wrap for a minute or two. The border should start to dry, while the center is still soft.
- Flip and cook for another minute. Be careful not to overcook the wrap, else it will turn crisp like a tortilla chip and you will not be able to roll it up anymore without breaking. If it does happen to you, don't worry, simply continue to cook until crisp, let cool and break apart for low-carb chips.
- Remove the wrap from the pan and place it on a plate while preparing the remaining wraps. Cover with aluminum foil if you want to enjoy the wraps warm, else simply let them cool.
- Enjoy as a side to a curry or dressed with your favorite wrap fillings.
- You can store the wraps in the fridge in an airtight container or covered in cling film for 3 to 5 days. I like to wrap them in the cling film I used for rolling out the dough and then put them in a ziplock bag.
- You can also freeze them and thaw them as needed. Be sure to put a piece of parchment paper or cling film between each wrap, so that they don't stick together.
- Enjoy the wraps at room temperature or briefly reheat them in a dry pan or in the microwave. You can also heat the filled wraps in a sandwich press.
Meal Prep Tip
- Calorie count128 kcal
- % of calories by macros
Fat 32.0 % 41 kcal 4.6 g Dietary Fiber 23.4 % 30 kcal 15.4 g Protein 44.5 % 57 kcal 14.3 g - Approx. WW SmartPoints™2.6
- Cholesterol 0 mg
- Sodium 296.6 mg
- Fat 4.6 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Carbohydrates 15.5 g
- Dietary Fiber 15.4 g
- Total Sugars 0 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 14.3 g
- Calcium 2 mg
- Iron 0 mg
- Magnesium 0.6 mg
- Potassium 0.1 mg
- Zinc 0 mg
- Vitamin A (Retinol Equivalents) 0 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 0 mcg
- Folic Acid 0 mcg