Tortilla Wrap - Coconut Flaxseed
This is a new version using a combo of coconut flour and golden flaxseed. All these tortilla wraps are eggless and super easy to make. They are soft, pliable and delicious as wraps or as dips with your favorite curries or sauces.
1. For best results, weigh the ingredients with a digital scale.
2. In a bowl, mix all the dry ingredients with a spatula until well combined.
3. Add the wet ingredients and mix until a dough is formed. Knead the dough for a while. If the dough is hot, please wear gloves. Shape into a ball. I divided the dough into 2 balls, so I rolled 1 portion at a time. If you have a big space, you could certainly roll the entire dough together. Roll the dough between 2 parchment papers until the desired thickness. Do not roll until too thin as it will be crispy when cooked making it difficult to wrap.
4. Lightly grease a non-stick pan. You only need to grease the pan once at the beginning. Cook the dough over low to medium heat for about 2 to 3 minutes each side. If you add the baking soda, you will notice that the dough will have nice bubbles after flipping over.
5. These tortilla wraps are delicious as wraps and awesome for dipping. My favorite way is to dip them into curries, almost like chapati - so good! They can also be toasted for a crispy texture.
6. These wraps can be reheated on a pan. They can be refrigerated for up to a week or freeze for up to 3 months.
[Total Servings = 5]
NUTRITION INFO PER SERVING
Total Carb = 7.7 g
Dietary Fiber = 7.0 g
Net Carb = 0.7 g
Calories = 122
Total Fat = 10.1 g
Protein = 3 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
