This was by far my most popular recipe on Instagram. It is not really my recipe, there are hundreds of similar recipes on the internet. I actually remember first seeing a flaxseed wrap like this over seven years ago and have been wanting to try it ever since. The thing that I believe makes my recipe a little different to the other ones I have seen, is that I changed up the method. I was putting off making these wraps (for literally years) because even though the ingredients are easy, the method is not. At least not for me. It requires a few steps like boiling water, rolling (which intimidates me) and then heating and flipping like a crepe (also intimidating for me). I wasn’t able to change much of this method but I did decide I didn’t have to boil water in a saucepan and I could use a kettle instead. For me, this made it easier and more straightforward.
Even though the recipe is one ingredient, it is technically three ingredients but apparently, in the recipe world, water and salt do not count as ingredients. I am not sure who made up this rule but I am sticking to it because one-ingredient flaxseed wrap is more eye-catching than three-ingredient flaxseed wrap. It is of course totally acceptable to flavour the wraps in whatever way you like. Adding dried herbs like oregano or basil and even things like turmeric powder can give these wraps a different vibe. Personally, I prefer them plain, but they are easy to jazz up.
It is unfortunate that I don’t love the process of making these wraps because actually, they were quite possibly the best wraps I have ever had. They are much better than the many store-bought varieties I have tried. They have the most perfect texture that easily rolls and folds without breaking and they taste great with both sweet and savoury fillings. My plan is to dedicate an afternoon to making a large batch of these wraps for the freezer. They freeze very well and defrost easily ( I just pop them in the microwave). These flaxseed wraps are also highly nutritious, high in protein, healthy omega-3 fats and fibre. Because of this, I find the wraps very filling and satiating. Flaxseeds are also a great source of lignans, a phytoestrogen that helps to balance estrogen in the body. Read my flaxseed for hormone article here: https://talidavoinea.au/the-benefits-of-flaxseeds-for-hormone-balance/.
These wraps are a lower-carb option that is also very high in fibre and completely gluten-free. I filled my wraps with crispy tofu strips, lots of salad and vegan mayo.
|One Ingredient Flaxseed Wrap
- 1½ cups ground flaxseeds
- 1 cup boiling water
- ½ tsp salt
- Boil water in a kettle, place ground flax in a heat-safe bowl and combine with salt. Pour over boiling water and mix with a wooden spoon until a dough forms. Keep mixing for about 5 minutes until the dough comes away from the edges of the bowl and doesn’t stick. Sit for another 5 minutes to let the dough thicken.
- Cut dough into 4 equal pieces, take one piece at a time and roll out thin (about 1mm) between 2 pieces of baking paper.
- Use a lid to shape a perfect circle by cutting around the edges. Transfer to a lightly greased nonstick pan and cook for 4-5 minutes on medium heat, or until the wrap goes dry in the middle, flip and heat the other side for another 1-2 minutes.
- Repeat with the remaining dough, and use the leftover dough to form another wrap. Fill wraps with whatever you like and enjoy.