Egg-Free Keto Wraps
Egg-Free Keto Wraps
Egg-Free Keto Wraps are perfect for anyone looking for a delicious low carb food wrap. Not only are these gluten free but they are also nut free and egg free. They are really easy to make and are ideal for a low carb, sugar free option for a really healthy wrap. Use them for any meal of the day, from a breakfast tortilla, a lunch wrap or for a simple pizza base or a burrito.
These fabulous wraps are made with really healthy ingredients.They are full of fibre and high in so many wonderful vitamins and nutrients, including lots of healthy plant based Omega 3 fatty acids. They are so good for you!
My favorite way to eat these is filled with shredded chicken and fresh salad, served with home made mayonnaise or an egg free mayonnaise. I highly recommend trying the naan bread version with cumin seeds, especially when served with a delicious curry. Use these wraps as dippers for dipping or on a cheese platter. They are also brilliant served as a quick pizza base with your favorite toppings. One of the things I love most about these Egg-Free Keto Wraps is that they hold their shape really well. This means they are perfect for rolling up as you won’t have issues with the wrap splitting.
Although made with coconut flour, the salt and the garlic powder combined with the wholemeal texture, detracts from the coconut taste in the recipe. I find that these wraps taste like a healthy wholemeal/wholegrain flatbread or wrap that you would buy from the supermarket.
One thing I don’t like when I bake with psyllium powder or husks is that you can end up with a gritty taste in your food. Make sure your psyllium powder has been well ground to avoid any unwanted grittiness. Because of the wholemeal taste, if there is slight grittiness, it won’t impact at all on the taste at all.
Storing Egg-Free Keto Wraps
Egg-Free Keto Wraps are also fine to freeze as long as you make sure they don’t stick together if you want to pull out individual serves. Separate your wraps with cling wrap or baking paper and seal in an airtight zip lock bag to freeze. They will keep in an airtight container for about 2-3 days at room temperature but my preference is to enjoy them fresh. My preference is also to freeze them once they have cooled so they are at their ultimate freshness and taste fresh when thawed out.
One final thing with this recipe is don’t worry about trying to get these perfectly round and uniform in size. I like to think of it as being artisan bread and they have a rustic appeal. Cut them into perfect rounds if you want to by using a plate as a guide and trimming around the edges.
More Delicious Low Carb and Gluten Free Keto Wraps And Pizza Bases
For some more great low carb wraps or tortilla options, check out some of these recipes. There’s a great Cauliflower Pizza Base/Flatbread recipe that is more like flatbread than a wrap. It is great for pizza but is also really good to use as a dipper. There are also a couple of other wrap recipes that are brilliant, such as this Healthy Low Carb Wraps recipe, which isn’t egg and nut free. For brilliant Low Carb Gluten Free Tortillas, you are going to love these soft and pliable white tortillas, that are perfect for soft tacos, wraps and breakfast tortillas.
If you are after some specific recipes to use Egg-Free Keto Wraps, use them for this fabulous Lamb Kofta recipe. One of my favorite ways to eat them is to use them as burritos filled with Slow Cooked Drunken Pulled Pork or Slow Cooker Mexican Beef Brisket. They are also be fabulous served on the side of Low Carb Mexican Salad.
There is a wrap for every occasion and every dietary restriction on this blog which makes life so much easier.
- Grind the chia, linseed and psyllium in a processor until smooth. Place ground mixture with remaining dry ingredients in a medium bowl and stir really well so the chia and psyllium don’t coagulate when the liquid is added.
- Add the water and EVOO to the dry mixture and stir until you can form a pliable dough. Allow the dough to sit for about 10 minutes so it becomes more pliable.
- Divide the dough into approximately 6 pieces to create wraps. Roll each piece into a smooth ball.
- Using quality baking paper, place one piece of dough onto a piece of paper, squash it down a little and place another sheet of paper on top. You can draw a guide on the back of the baking paper to assist with obtaining a round shape if desired.
- Using a rolling pin, flatten the dough out until very thin, using a roll and rotate the paper motion, rolling the dough outwards to create a circular shape.
- The dough should end up about 2-3 mm/ .13 " thick and roughly the size of a small dinner plate. Roll these thinner rather than thicker as they are very pliable and they will puff very slightly when cooked. If you roll it too thin and it doesn’t hold together, simply roll it into a smooth ball again with your hands and reroll with a rolling pin.
- Heat some EVOO- extra virgin olive oil in a frying pan on medium heat.
- Gently peel the flat bread off the paper and cook on each side for 2 minutes until slightly brown, oiling the pan again when required when you flip the bread over. Roll out your next wrap while the previous one is cooking.
- Turn the heat down if browning too much. Remove from pan and oil the pan ready for the next flat bread to cook.
- Linseed wraps (as pictured)- add 2 tablespoons whole flaxseeds/linseed to the dry ingredients.
- Chia wraps- add 2 tablespoons whole chia seeds to the dry ingredients.
- Cumin naan bread- sprinkle about ¼ teaspoon cumin seeds onto your dough ball just before you roll it out and cook as per the recipe.