Flaxseed wraps

If you are looking for an alternative to a standard wrap, look no further, as this is a one ingredient warp recipe made of flaxseeds.

This makes them great for almost every type of diet like vegan, keto, paleo, also suitable if you’ve a sensitivity to gluten, lactose, soy, or nuts.

I love the subtle taste of them in combination with hummus or guacamole. It’s also a great way to sneak lots of extra veggies into a meal and add an extra dose of greens to your diet. 

Makes 12-14 wraps

500g flax seeds (ground) 

½ teaspoon salt 

1 teaspoon garlic powder (optional)

1 teaspoon onion powder (optional)

½ teaspoon crushed coriander seeds (optional)

800ml boiling water 

 2 tablespoons cooking oil (I used coconut oil)

Place ground flax seeds and all the spices in the pot. Mix well. Pour about half of boiled water into the dry mixture.

Stir till water is absorbed. From then keep slowly pouring water and mixing till dough-like consistency. Mixing and working the dough will require some muscle power. 

Cover working area with baking paper. Split about fist size piece of dough. Place on the baking paper and cover it with another baking paper.

Roll dough evenly till it’s about 3-4 mm thin. Place a lid on the top, press to leave an imprint. Remove top baking paper and cut out the circle. Remove the rest of the dough. 

Place a medium to a big skillet on medium fire to warm up. Once the pan is warm drizzle lightly with oil. Transfer raw wrap to the pan. Lightly toast the wrap from both sides. 


I always grind flaxseed just before, so they still contain a maximum of valuable Omega 3. Also, buying seeds whole usually is cheaper too. It’s a win-win.

Wraps keep well for about a week in the fridge or for about a month in the freezer.

If freezing, you will need to separate each wrap with baking paper in between. It will make it easy to just grab one when needed. Palace on the warm pan to defrost. 

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