Lately I’ve been looking for new ways to make grain free and/or paleo tortillas and sandwich wraps that aren’t made mostly of tapioca and/or almond flour. Somewhat by accident one day I found that flaxseeds make a wonderful base for several different types of low carb, paleo tortillas.
As I kept adapting the recipe, I was amazed by how versatile the flaxseeds are, and how they allow you to make a pliable wrap with few other ingredients.
My curiosity was piqued, and I wanted to try to make a simple, grain free wrap that didn’t use any other binders like eggs because I have a friend who can’t eat them and I thought she would be interested. Plus, I just like a good challenge every once in a while!
I will note that while most people will say that flaxseeds are paleo, a lot of stricter followers of the diet prefer to avoid flaxseeds and other seeds. It is a gray area paleo food, but for those who aren’t avoiding them, I think they’re a good option to use, especially for those who need to avoid eggs.
When using flaxseeds for something like paleo tortillas, I prefer to grind the flaxseeds in my blender right before using them. Flaxseeds are a source of Omega 3 fats, but when you grind them up, they do rancid quite quickly. That’s why I don’t buy them already ground. I sometimes grind up to a week’s worth of flaxseeds and keep it in the fridge until I’m ready to use it. (I tried grinding them in my food processor unsuccessfully. The blender worked so much better for me!)
So, yes, you can make a thin, pliable, paleo tortilla or sandwich wrap that is low carb, grain free, and egg and dairy free! They have a slightly nutty taste that I think works particularly well for salad wraps.
The method of making them is a bit different than what you may be used to, but once you get the hang of it, they really aren’t difficult to make!
These use up a lot of flaxseeds, of course. Sometimes, though, I’d prefer to use up a lot of eggs. (I do have hens, as you may know.)
That’s why I also like to make a different kind of paleo tortilla using eggs and flaxseeds. I’ll share that recipe with you soon!
I have successfully used both brown and golden flaxseeds. Here is one I made with the brown ones:
If you are curious about my salad wraps in the picture, lately I love making salads with fruits and drizzled with a balsamic reduction. The combination is wonderful in one of these wraps!
I hope you’ll give them a try and that you enjoy them as much as I do.
This post is also available in Español.