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.
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.
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.
Low Carb Paleo Tortillas with Flaxseed and Eggs
- 4 eggs
- 1/2 c. flaxseeds
- 1/4 tsp. salt
- 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.
- 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.
- 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.
- 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.
Can you use already made flaxseed meal from the store?
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. 😉
You say these are low carb, but approximately how many carbs are they?
( lets say for an 8 inch around 1/16 inch thick?)
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. 😉
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
Your comment has made my day! 🙂
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. 😉
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!