Keto Flaxseed Wrap (Remake) | Zero Carb | Only 1 Main Ingredient | No Eggs | No Psyllium Husks

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Five years ago, I published a video for this flaxseed wrap and today, I am doing a remake of this recipe since many of you may not be aware of it. The only difference is that I added baking soda, so the wrap has a softer texture, but it is optional. This is also a simplified version so it's short and sweet.

These keto flaxseed wraps are eggless, dairy free without psyllium husks. They are so versatile, you can literally make them with any savory or sweet fillings or simply dunk them into curries or any sauces. And these wraps are totally guilt free with zero net carb.

This recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficial.com/recipes/flaxseed-wrap

[Total servings = 6]
NUTRITION INFO PER SERVING
Total carb = 18.5 g
Dietary fiber = 18.5g
Net Carb = 0 g
Calories = 277
Total Fat = 20.8 g
Protein = 13.9 g

DRY INGREDIENTS
Golden Flaxseeds = 360 g (3 cups) (Finely ground. Watch this video on how to grind the flaxseeds, https://youtu.be/MrTOpdZLDFY)
Baking Soda = 2 g (1/2 tsp) (Optional)
Salt = 4 g (1 tsp)

WET INGREDIENTS
Boiling water = 480 ml (2 cups)

DIRECTIONS
1. For best results, weigh the ingredients with a digital scale.
2. Mix all dry ingredients in a bowl with a spatula until well combined.
3. Add the wet ingredients and mix until it becomes a dough. The dough is quite sticky so wet your hands for easier handling)
4. Shape the dough into a ball and rest it for 10 mins.
5. Cut the dough into 4 equal portions then shape into balls.
6. Place 1 portion of the dough on a parchment paper and cover with another parchment paper.
7. Flatten the dough with your hand then use a rolling pin to roll out the dough until your desired thickness.
8. Use a lid or anything round to cut the dough into a nice circle. You can also use a tortilla press for convenience. You can cut the dough into 6-, 7- or 8-inch diameter. I cut them into 8-inch diameter and got about 6 wraps. Of course, this may vary for you depending on the thickness and the size of the diameter. Then remove excess dough and reuse it to create another wrap.
9. Repeat the process until the dough is all used up.
10. Lightly grease a pan and place the wrap on the pan and cook over low to medium heat for about 2 to 3 mins on each side or until browned. Remove and repeat the process until all the wraps are done.
11. You can make any savory or sweet fillings for these wraps. You can also dip them into curry or any sauces.
12. In the video, I made the wrap with roast chicken and crispy garlic chili. For the recipe on crispy garlic chili, watch this video, https://youtu.be/iAYGK5tZ_L0.
13. These wraps can be refrigerated for up to a week or frozen for up to 3 months. To reheat, just warm up on a pan over the stove or microwave for 30 to 60 seconds.

NOTE
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PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.