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!
Vegan Flaxseed Paleo Tortillas
- 1/3 cup water
- 1/2 cup flaxseeds (Either golden or brown flaxseeds work well.)
- salt (Optional, to taste)
Grind some flaxseeds in your blender, enough to end up with 1/2 cup of ground flaxseeds.
Boil the water in a small saucepan, and immediately stir in your ground flaxseeds and remove the mixture from the heat source.
As you mix the ingredients together, they should come together into a dough-like ball.
Separate the dough into two parts (if you are making two small tortillas), or use all of it to make a large tortilla.
Heat a frying pan over medium heat. I like to lightly grease the pan with a little coconut oil before beginning the process.
Add your ball of "dough" to the pan and press it into a tortilla shape with the bottom of your spatula. I keep pressing down on the dough and extending it as far as I can to get a very thin tortilla. You are continuing to heat the mixture as you are pressing down on it and shaping it. I haven't had a problem with the tortilla sticking to the pan ever, probably because the flaxseeds have oils of their own, so I just keep pressing down on the flaxseeds without worrying about it.
After a minute or two, flip the tortilla and continue to press down on it. If it isn't thin enough (or big enough) for your taste, you can now remove the tortilla temporarily and use a rolling pin to extend it. This is actually the point where I usually sprinkle on a little bit of salt, and then roll over it with the rolling pin. That presses it into place on the tortilla. Once you've thinned it out a little more, you can remove it from your counter with a spatula and return it to your frying pan for a little while longer to finish drying up the newly exposed parts of the dough.
You are now ready to remove your tortilla and make the rest of them. As the tortilla rests on the plate, it usually becomes more pliable, especially if you have a small stack of these made.
You can now use them to wrap up your salads, fajitas, burritos, etc. Just roll up your ingredients and enjoy!
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.