Flaxseed Wraps
User Reviews
5
-
Prep Time
5 mins
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Cook Time
3 mins
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Total Time
8 mins
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Servings
6
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Calories
86 kcal
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Course
Main Course, Lunch
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Cuisine
British
Flaxseed Wraps
Description
This recipe combines eggs, finely ground flaxseed flour, shredded mozzarella cheese, warm water, and salt to form a smooth batter. The mixture is blended thoroughly to avoid mozzarella clumps, which helps create pliable wraps when cooked. Each wrap is cooked in a non-stick pan coated with butter or olive oil, heating each side until set and lightly browned.
The resulting wraps have a soft texture from the eggs and cheese, with subtle nutty notes from flaxseed. Cooking in small pans and cleaning them between batches prevents burning and ensures even cooking. The wraps can hold various fillings, making them suitable for sandwiches or roll-ups.
The recipe yields six wraps, each with about 2g net carbs without fillings, offering a low-carbohydrate option. The batter thickens as it rests due to flaxseed’s absorption; adding water as needed maintains the right consistency for frying.
Additional spices like cumin, paprika, garlic or onion powder, or cayenne pepper can be incorporated into the batter for flavor variations. The wraps can be enjoyed warm or cold depending on preference and filling choice.
Ingredients
- 3 egg room temperature, large
- 6 tablespoon Flaxseed 42g, or 4 tablespoons whole flaxseed. Mill to fine flour before adding to the batter, ground
- ¼ cup mozzarella cheese 30g, pre-shredded
- ⅓ cup water 80 ml, warm
- pinch salt sea salt
Instructions
- Mix all ingredients in a food processor or in a large mixing bowl with an electric mixer until well-combined.
- Heat butter or olive oil in a non-stick frying pan (I used an 8 inch / 20cm pan) over medium heat.
- Scoop 2 tablespoons of batter into the pan. Swirl the pan around so the batter can fill the bottom of the pan. Fry for around 2 minutes. Once the top begins to bubble, flip to brown the other side for 1 extra minute.
- Repeat until all batter has been used up and you have made 6 wraps in total. If you use butter to fry, clean the pan between wraps so the butter does not burn.
- Serve the wraps hot or cold with fillings of your choice.
Notes
- The net carbohydrate count is approximately 2 grams per wrap without fillings.
- Thorough blending prevents mozzarella clumps and results in smoother wraps.
- If the batter thickens during cooking, add a splash of warm water to restore consistency.
- Consider adding spices such as cumin, paprika, garlic powder, onion powder, or cayenne pepper to diversify flavors.
- Use butter or olive oil for frying; clean the pan between wraps to avoid burnt residues.
- This recipe makes six wraps, enough for two filled wraps to serve as a meal portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Total Carbohydrates | 2.3g | 1% |
| Protein | 5.8g | 12% |
| Fat | 6.5g | 10% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 1.7g | 9% |
| Cholesterol | 97mg | 32% |
| Sodium | 66mg | 3% |
| Fiber | 1.5g | 6% |
| Sugar | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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