• Mindful Carbing

Spiced Flax Seed Tortilla/Wrap

Updated: Apr 21, 2019

Vegan, Gluten-free, Paleo, Whole30, Keto friendly Flax seed tortilla


These flaxseed tortilla's are tender and soft from the flaxseed powder. By adding turmeric and cumin we boost up the flavor a notch while adding some great anti inflammatory herbs. These Paleo, Whole30 and Keto friendly tortillas are yummy and so simple to make. They also keep their flexibility which makes them very versatile. These can also be made ahead and stored in the refrigerator in an airtight container. Just warm them before you serve. Do give this a try.

Nutritional Information of Key Ingredients (WW points: 3 SP per tortilla)

*Note: Nutrition information may vary slightly. Nutritional information is negligible for all other ingredients

Recipe yields - 5 Small Tortilla/Wrap


Prep Time: 5 mins Cook Time: 12 - 15 mins


Ingredients

  • Flax seed meal - 1 cup (we used golden flax seeds)

  • Turmeric powder - 1 tsp

  • Cumin powder - 1 tsp

  • Hot water - 2/3 cup

  • Salt to taste

Method of Preparation

  1. In a medium-size saucepan, bring water to a boil. Add salt, turmeric and cumin powders to the boiling water.

  2. Once salt and spices is dissolved, add flax meal and turn off the heat. Remove the saucepan from the heat. Using a wooden spatula, mix until the flaxseed meal absorbs all the water and forms a dough ball.

  3. Remove the dough from the pot and place it on a non-stick surface

  4. When cool to touch, break the flaxseed dough into 5 equal pieces.

  5. Roll out each dough ball between two pieces of parchment paper (one on the bottom to keep the flaxseed dough from sticking to the surface and one on top to keep the flaxseed dough from sticking to the rolling pin).

  6. Take a round bowl and place on top of rolled out dough, cut around the edges to make them round.

  7. After all your pieces are rolled out and cut, move them to your pan. Over medium-high heat, place flax tortilla in pan. If you have a non stick pan, you will not need to spray it. The oils in the flax will keep it from sticking.

  8. Let the tortilla sit for about 40-60 seconds, depending on your pan and heat. The tortilla might form little bubbles (press them down with a spatula). Flip the tortilla and let it sit for about 30 seconds.

  9. Place tortillas on cooling rack or plate. Serve warm or cold, they keep their flexibility which makes them versatile.

  10. Feel free to make them ahead and store it in the refrigerator for upto 5 days in an air tight container. Just warm them before your serve.


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