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Two plates full of garnished paleo tortillas made with flaxseed and eggs. Foreground is a plate of tortillas topped with chicken and leafy greens. Background is a plate of tortillas topped with minced beef and leafy greens.

Low Carb Paleo Tortillas with Flaxseeds and Eggs

Last Modified: January 26, 2018 // by Tracy Ariza, DDS // June 29, 2015 I may receive a commission if you purchase through links in this post. Learn more here.

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These quick, pliable, low carb, paleo tortillas are my go to recipe now whenever we cook Mexican foods or I want to make myself a sandwich or lettuce wrap.

These quick, pliable, low carb, paleo tortillas are my go to recipe now whenever we cook Mexican foods or I want to make myself a sandwich or lettuce wrap.

These quick, pliable, low carb, paleo tortillas are my go to recipe now whenever we cook Mexican foods or I want to make myself a sandwich or lettuce wrap.
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Lately I’ve been on a roll with sharing my favorite recipes for making grain free sandwich and salad wraps, tortillas, pitas, etc. A couple of weeks ago I showed you how I usually make myself paleo pitas for serving with recipes like my grilled souvlaki.

Not too long before that I also shared with you my recipe for flaxseed paleo tortillas without eggs. I shared those because I have a friend who can’t eat eggs or wheat, and I wanted to show her that you really can make a pliable tortilla without eggs. While I have made those tortillas several times now, truth be told, I don’t make them very often.

My real go-to recipe for low carb, paleo tortillas is this one, and I make them almost every week now. The nice thing about either of them is that they keep very well for several days in the fridge, so you can make them ahead of time. I keep them in a plastic ziplock bag, and they are even more pliable after being in the bag in the fridge for a while.

I have hens at home, and actually like that this recipe uses several eggs because it helps me use some of them up. I also think it’s a good idea not to go overboard on eating flaxseeds, and this recipe uses a lot less of them than the other one. The flaxseeds, though, do a wonderful job of helping to make a pliable tortilla without using flour. They work so well that this tortilla can be made very thinly and still hold up well to filling and rolling it up.

These quick, pliable, low carb, paleo tortillas are my go to recipe now whenever we cook Mexican foods or I want to make myself a sandwich or lettuce wrap.

In any case they are very quick to make, and I find them quicker and easier than making something like a pancake, for example, despite it being made by a similar method. I think it goes so quickly because you spread out the mix very thinly, so it cooks very quickly. Plus, with the fat content in the flaxseeds, I don’t have issues with these sticking to the pan.

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These quick, pliable, low carb, paleo tortillas are my go to recipe now whenever we cook Mexican foods or I want to make myself a sandwich or lettuce wrap.

Low Carb Paleo Tortillas with Flaxseed and Eggs

These pliable, low carb, paleo tortillas are quick to make and store well in the fridge for several days. 
4.62 from 13 votes
Print Rate
Servings: 4 tortillas
Calories: 220kcal
Author: Tracy Ariza, DDS

Ingredients

  • 4 eggs
  • 1/2 c. flaxseeds
  • 1/4 tsp. salt
Switch units back – Convert units

Instructions

  • Start making your tortillas by grinding your flaxseeds in your blender until you get a fine flaxseed meal.
  • Add your 4 eggs and salt to the flaxseeds and continue to blend until the ingredients are well mixed.
    These quick, pliable, low carb, paleo tortillas are my go to recipe now whenever we cook Mexican foods or I want to make myself a sandwich or lettuce wrap.
  • Let the mixture set for a few minutes; you will see that the mixture will get quite thick.
  • Heat your skillet to medium heat and add a few drops of oil to it. Use a cloth or paper towel to wipe the bottom of the pan with a fine layer of oil.
  • Pour in some of your flaxseed and egg mixture into the pan and use a spatula to help spread the mixture, covering the pan with a thin layer.
    These quick, pliable, low carb, paleo tortillas are my go to recipe now whenever we cook Mexican foods or I want to make myself a sandwich or lettuce wrap.
  • Let it cook for a minute or two until the edges start to separate from the sides of the pan. You can now use your spatula to help release the tortilla from the pan and flip it over.
    These quick, pliable, low carb, paleo tortillas are my go to recipe now whenever we cook Mexican foods or I want to make myself a sandwich or lettuce wrap.
  • Brown for about 30 seconds on the other side and remove from the pan. Make a stack of tortillas as you remove them; the moisture from the other tortillas will help make them even more pliable.
Course Breads and wraps
Cuisine Latin American
Tried this recipe? Tag me today!Mention @thethingswellmake or tag #thethingswellmake!
Calories: 220kcal | Carbohydrates: 8g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 190mg | Potassium: 301mg | Fiber: 8g | Vitamin A: 240IU | Calcium: 100mg | Iron: 2.5mg
These quick, pliable, low carb, paleo tortillas are my go to recipe now whenever we cook Mexican foods or I want to make myself a sandwich or lettuce wrap.
Category: Breads & Wraps, MIY Pantry Basics, Recipes

About Tracy Ariza, DDS

Tracy Ariza, B.A., D.D.S., left dentistry and the United States to found Oh, The Things We’ll Make!, writing to you from the Spanish Riviera. She loves making things herself in order to keep control of what goes in them. While far from perfect, she strives each day to live a healthier, more sustainable lifestyle.

Previous Post: « Overhead view of 4 pieces of pot stickers made from homemade paleo pasta filled with ginger and pork, placed on a stone black plate. Paleo Dim Sum Recipe
Next Post: Paleo Pizza Crust Recipe This paleo pizza crust recipe is quick and easy and absolutely delicious. Even my picky husband and toddler love it when I make pizza with it. »

Reader Interactions

Comments

  1. Nat

    June 14, 2018 at 11:00 PM

    Can you use already made flaxseed meal from the store?

    Reply
    • Tracy Ariza

      June 14, 2018 at 11:25 PM

      Hi Nat,
      Yes, you can.
      That said, I don’t really recommend buying already ground flaxseed meal as the oils in it go rancid very quickly once the seeds are ground. There is a bit of controversy about how quickly that happens, but I guess I like to err on the side of caution.
      Of course, recipes like this one are great to help use it up quickly to avoid any issues. šŸ˜‰

      Reply
  2. Mary

    November 7, 2017 at 2:43 AM

    You say these are low carb, but approximately how many carbs are they?
    ( lets say for an 8 inch around 1/16 inch thick?)

    Reply
    • Tracy Ariza

      November 8, 2017 at 6:50 PM

      Hi Mary,
      I just updated the nutritional information for the tortillas. I’m switching over to new recipe plugin that allows for these sorts of calculations, but it’s been a slow process to go through all of the old recipes and get the information up!
      I think I normally can get around 4 tortillas out of the recipe, so I based the information off of that. If you end up making more or less than that, then you can use the information provided to better calculate your results for a more precise answer.
      Next time I make them, I’ll update it if the amount I make changes. šŸ˜‰

      Reply
  3. Helen

    June 15, 2017 at 8:01 PM

    Perfect!!!!!
    Finally, an easy recipe for wraps that doesn’t taste weird!!
    And it’s cheap.
    Most importantly it’s easy!!
    I wonder if a little drop of sunflower or olive oil won’t improve its pliability over time, I shall tinker and let you know.

    You rock my world with this recipe

    Reply
    • Tracy Ariza

      June 16, 2017 at 12:36 PM

      Hi Helen,
      Your comment has made my day! šŸ™‚
      I’m so happy you like these. They’re one of my favorites, too.
      I have also gotten addicted to making tortilla chips out of the flaxseed tortillas that don’t use eggs. If you haven’t tried those yet, you should! I’m guessing that if you like these, you’ll love those when you want something crunchy. šŸ˜‰
      The flaxseed tortillas themselves are a little trickier without eggs, but rolling them out like I do in the video for the tortilla chips and taco shells, it’s pretty simple to make them.
      I’d love to hear how your experiments with oil go! Thanks!

      Reply
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Hello, I’m Tracy!

I love making my own natural products like soaps and lotions and my own pantry items like yogurt and salad dressings.
Why do I do it? Sometimes to save money, sometimes because it's healthier, but I always love having control of the ingredients!​
Oh, the things we'll make!...

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