It is possible to make a pliable paleo tortilla or wrap without grains, starches, or even eggs, using flaxseeds. I especially love these vegan flaxseed paleo tortillas for making salad wraps.
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. While I’m not on a low carb diet, I’d like to keep my carb count relatively low. That’s something that is normally relatively hard to do if you like to eat things like breads and tortillas. Somewhat by accident one day, though, I found that flaxseeds make a wonderful base for several different types of low carb, paleo tortillas.
Flaxseed tortillas without eggs
As I kept adapting the recipe, I was amazed by how versatile flaxseeds are, and how they allow you to make a pliable wrap with few other ingredients. My curiosity was piqued.
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, Krystal from Natural Fit Foodie, who can’t eat them and I thought she would be interested. (She has a substitute guide to baking without eggs for those of you who don’t tolerate them well.) Plus, I just like a good challenge every once in a while!
Are flaxseeds paleo?
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.
Grinding up the flaxseeds
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 can go rancid quite quickly. That’s why I never buy them already ground. I sometimes grind up to a week’s worth of flaxseeds and keep them in the fridge until I’m ready to use them.
(If you are having problems griding the flaxseeds, here’s a tip: I tried grinding them in my food processor unsuccessfully, but found that it is very simple to grind flaxseeds in either a blender or a coffee grinder. They now make coffee grinders with removable bowls for easy cleaning! I have and use the one in the link.)
Making flaxseed tortilla chips
Thanks to one of my readers who told me that she had baked these in the oven to make them crispy, I found a new favorite snack!
This dough can easily be adapted to make flaxseed tortilla chips and/or taco shells. For those who are having issues with the tortillas sticking to the pan while making them, the technique I use in that recipe for rolling out the dough may be slightly easier for you.
I also shared a recipe for a Doritos-like seasoning blend that can be used on the paleo tortilla chips to make them more like the famous snack chips. I absolutely love them!
Video:
Flaxseed Tortillas (Paleo, Vegan)
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
Ingredients
- 1/3 cup water
- 1/2 cup flaxseeds (Either golden or brown flaxseeds work well.)
- salt (Optional, to taste)
Instructions
- 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.
- 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 want to heat the mixture as you press down on it and shape it. When I first made this recipe in a non-stick pan, I never had issues with the tortilla sticking to the pan, probably because the flaxseeds have oils of their own. I’ve since switched to all stainless or iron pans, though, and occasionally have issues with sticking. This will improve as the tortilla starts drying out and eventually they won’t stick anymore. You can take the dough out and roll it thinner to help with the process too.
- Continue to flip the tortilla and 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 use the rolling pin to press it into place. 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. (If you have issues with sticking, you can roll between 2 sheets of parchment paper.)
- 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 want to cook them long enough to dry them and keep them from being sticky, but not so long as to dry them into tortilla chips.
- 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 find that one a bit easier to make because the technique is similar to making a “normal” pancake. Both are pretty simple, though, once you get the hang of it.
Should you use brown or golden flaxseeds?
I have successfully used both brown and golden flaxseeds. Here is one I made with the brown ones:
If you are curious about the salad wraps that I’ve shown in the pictures above, they are basically just simple salads made with greens and some berries. One of my favorite dressings for simple salads like these is to drizzle them with a homemade balsamic reduction. (The store-bought ones usually have thickeners, added sugar, and other ingredients that I’d prefer to avoid.) Homemade balsamic reductions are perfect in combination with salads with fruits like my salad with bacon roses and strawberry hearts, or my caramelized goat cheese salad.
I hope you’ll give these tortillas a try and that you enjoy them as much as I do.
Caitlyne
Can you use already ground flaxseed?
And
Can these he put in the freezer?
Tracy Ariza
Hi Caitlyne.
Yes, you can use already ground flaxseed.
I grind my own because flaxseed begins to oxidize quickly after grinding, so I just do it myself to keep as many of the oils as possible in tact.
I still haven’t gotten around to trying to freeze these, so I’m not entirely sure how well their texture holds up once defrosted. I’d love to hear how it goes if you try it, though. š
Vegan17
These are amazing!! I was sceptical when I read such a quick and simple recipie but they really work!! I made a double batch and kept the leftovers wrapped in tea towel and have had them again for tea. Worked perfectly and fajita wraps – I expected them to fall apart but the didn’t!! As I mixed the ingredients I was worried that it was slightly two moist but was absolutely fine in the pan. I didn’t use any oil for cooking and they didn’t stick. Fab recipie-thank you!!!! I am going to use them as a pizza base too
Tracy Ariza
Thanks so much for your comment!
After the last comment, I was worried that people were having a hard time getting the same results as I get, despite having had a few other people tell me they really love them too. I think it really depends on the pan you use. I tried a different pan and did get some sticking and it was much harder to make them than it had been with the pan that I had used originally. Hopefully people with issues will give it another try with a new pan.
If you like them, you should try them baked as tortilla chips! That’s my favorite way to use the dough now!! š
Molly
These were horrible. This is maybe the worst thing I’ve ever tried to make/eat in my life. For those of you who think this might go well, this is what will happen:
– you’ll make the dough, it’ll come together and look like something that may be promising/edible/dough-like
– you’ll then scoop it into a pan and try to spread it into the tortilla depicted above, and this is when you realize, this is not going to be a tortilla
– you’ll manage to somewhat flatten it out into whatever shape you can manage, maybe about 1/8-1/4 thick, falling to pieces and being squished back together weirdly
– one side will cook and you’ll be like oh wow, maybe these are just going to be really ugly but still tasty, so you flip with optimism in your heart.
– you remove it from the pan, taste, and then proceed to die.
I love flax seeds, and the only reason I’m not totally depressed about everyone in the comments going out and buying flax seeds for the purpose of these tortillas is because at least everyone can then go and make something actually delicious with flax seeds afterwards.
Tracy Ariza
Hi Molly,
I’m sorry that you had issues with the recipe.
I get a lot of messages and comments from people who really love these, and who have given me new ideas for other ways to make them. This is the first time that I’ve received a non-positive comment about them.
That said, I’m working on a new post (meant to go out this week) using the same concept and I planned to update this post at the same time, because through my latest experimenting with the concentration of the ingredients, I’ve realized it is much easier to make if you lower the water concentration. I realized that adding the amount of water I did was unnecessary and only makes the recipe take longer to make and makes the dough stickier.
Depending upon the pan and spatula you used, I can see why the dough with a high concentration of water could be a sticky mess for awhile because I did get some sticking with an older pan and a non-silicone spatula. It still eventually came together when I pressed them super thin and the water evaporated, but if it had been my first attempt with them, I probably would have given up to quickly too. These definitely should not be made into 1/8-1/4 inch thick, though- that will make them too doughy and make it so that it is almost impossible to get the water to evaporate to the extent needed.
you want to get them as thin as possible- more like around 2mm (at most). If you need to, rolling the dough between two sheets of parchment paper will definitely help!
Here is a video showing my new methodology. It was meant to go with the new post, but I’ll likely link to it from here too.
If you love flax seeds, I really hope you’ll give them another shot using my new method. I truly think you’ll be pleasantly surprised. Tortilla chips and taco shells using flaxseeds are one of my new favorites.
zz
I will try these. I have been making the flax wraps with egg and nuking them. I got a real high quality non stick pan so I cook them in a pan and prefer the texture but there are times when it tastes like a flax pancake so I am looking forward to doing a egg less variety. I used to grind my own flax but got lazy and buy the already ground variety and keep in the fridge.
Tracy Ariza
Hello,
I’ve been playing with these again a lot lately, and will likely be updating the recipe soon.
I’ve since found that it goes more quickly if you use a little less water than what I had originally posted, and you can actually form a dough that you can roll out with a rolling pin and do other things with. (I still begin by heating it in a pan.) I’m going to post how to make flaxseed tortilla chips and taco shells using that method soon. š
Keiko
This is amazing! Love the recipe, so easy! I will try to make it with my crape maker as they make thin tortillas as well. It will be so easy! Cannot wait to try that tonight. Flaxseed is such a good source of Good fat/oil. Grate source for brain to prevent depression or Alzheimer’s. Thanks!!!
Tracy Ariza
Thanks, Keiko!
I’d love to hear who they turn out in the crepe maker.
I’ve heard from people who have toasted them and made them into tortilla chips, too!
I still need to try it and maybe do another post about it. š
Tracey thorley
Yes i imagine baked they would be great !!
Going back to the wraps do you think they could be frozen? Id like to make a batch and freeze then i can have them on hand every day but i have no idea if they would freeze ok??
Tracy Ariza
Wow- So sorry I overlooked your comment before, Tracey.
I just noticed it now. I have no idea about freezing them. I haven’t tried it yet, but that’s a great idea. I’d love to hear how it goes for you if you try it!
Sara @ Life's Little Sweets
I love the use of flaxseed, I loved using flax! Pinning.
Tracy Ariza
Thanks, Sarah!
I’m glad you like them. š
Tracey thorley
So frateful for this recipe its only the 2nd attempt at low carb wraps the others were far too eggy !! These are just what ive been looking for. Just made them now and they are delish. Thank you x
Tracy Ariza
Thanks, Tracey!
I’m glad you liked them! š
Tracey thorley
I made them again today and rolled them inbetween parchment paper much easier to handle and again were great for me to have with a curry instead of naan bread ?
Tracy Ariza
Thanks for the tip, Tracey!
I was tagged on Instagram by a blogger who made these and then baked them to make “tortilla chips” of sorts and loved them. Now I need to try that, too. š
Tammy
Thank you! My husband and I were just talking about looking for this sort of recipe yesterday. I have a long list of things I cannot eat right now, wheat and eggs being two of them. I will add flaxseeds to my shopping list!
Tracy Ariza
Hi Tammy,
Thanks for your comment.
I’m glad to hear it!
I actually make a version with eggs more often because I have hens and it gives me a reason to use them up, but I posted this one first for a friend who has issues with eggs. I was experimenting to see if something like this was possible, and was surprised how well they worked out.
Making them is a bit different that the other types, but once you get the hang of it, it’s not difficult.
I hope they work well for you and that you like them!
Krystal
Tracy thank you, thank you, thank you for this recipe!! I am eternally grateful. Off to make them now!!
Tracy Ariza
Haha. I knew you would want to see this! I hope you like them.
They aren’t as strong and pliable as the ones with eggs (which I’ll post soon), but they still hold up to wrapping up quite a bit, especially if you let them rest for a little first.
J.R. Pearce
Tracy this is the first time I have ever replied to a Blog. I converted to a 100% organic diet
a few months ago and have been looking for healthy recipes. I tried your recipe and want to thank you. There was not a lot of recipes I was using flax meal in. I hesitated because my spatula and flipper are cheap and won’t press anything down but got the idea from your followers to use parchment paper and rolling pin. It worked perfectly and I have recently acquired an expensive skillet from a yard sale. I have been looking at the expensive handmade tortillas at the organic food store but not able to convince myself to pay the price. My food processors will not grind the flax seed but now I will watch for a grinder at yard sales. Thanks a million million times. J.R.
Tracy Ariza
Hi J.R.,
Thanks so much for your comment!
I love comments like this because it’s the reason I began blogging! I love experimenting and making new things, and like to try to help people make all sorts of things.
Let me see if I can further help you…
I haven’t ever been able to successfully grind flaxseeds in a food processor, but I can grind them easily in my blender. I’d suggest looking for an inexpensive blender instead. I’ve had a lot over the years, and they’ve all been able to handle flaxseeds. (Knock on wood!) š
I tried out the parchment paper method when I wanted to make the dough into things like taco shells and tortilla chips! Have you seen that recipe yet? I also made a video with it to help show the process better, and you can see how I grind my seeds in the blender.
The tortilla chips have become one of my favorite recipes. They sound like they’d take a long time to make, but I can quickly make them at the last minute when I want a handful of something crunchy. š
I sort of wish I had cut more of the video out, or I had sped it up a little because people don’t have the patience for anything but the quickest, most to-the-point videos, but I left it that way at the time because I wanted to show in real time how quick the project really is.
Have a great weekend!
Maria
Tracy, these recipes are fantastic! Thanks so much! do you use any specific dehydrator? Best, MarĆa
Tracy Ariza
Hi Maria,
Thanks so much!
To be honest, when I bought my dehydrator, I just bought the cheapest one I could find on Amazon because I wasn’t even sure if I’d use it much. I do use it quite a bit and am constantly looking into upgrading, but since mine works for most things I do, I’ve just stuck with it. I’d really like something with rectangular trays, though. I find it tricky to use round trays with holes in the center. It works fine for dehydrating slices of tomatoes to make tomato powder or to dry out beet root slices to make beetroot powder, but for dehydrating tortillas, it’s not really ideal.
As I don’t have an ideal dehydrator for these, I just use a low heat setting of my oven on the convection setting.
Someday I will look into getting a decent dehydrator and will be able to give you a better recommendation. š
Paige
I just bought a small coffee grinder ($15) to use for blending flaxseed and nuts after reading the suggestion elsewhere, and it has worked flawlessly. Also, I can’t wait to try these