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.
Servings 4 tortillas
- 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.
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