A delicious healthy low carb wraps recipe that is perfect for making low carb, gluten free lunch wraps, and burritos. It's also perfect as naan bread and to use as dippers.
Course Baking, Chia Recipe, Low Carb Cooking 101, Lunch, Main Course, Side Dish, Snack
Grind the psyllium and chia seeds to a fine powder. Blend well to ensure there are no gritty bits in the mix.
Add the ground chia/psyllium mix to the coconut and almond flour in a medium bowl. Add the garlic powder and salt and mix really well to combine.
Stir in the melted butter or oil and add the water and the egg. Mix until really well combined.
Leave the mix to sit for approximately 10 minutes so the ingredients can bind.
Divide the mix into approximately 10-12 even sized balls.
Roll one ball out with a rolling pin between two sheets of quality baking paper till approximately 2-3 mm/ .12 " thick. Trim for a perfectly round tortilla or leave as it is for a hand made "Artisan" look.
Heat a medium frying pan on the stove top on medium temperature. Drizzle a little olive oil in the pan. When the oil is medium hot gently peel your tortilla off the baking paper and place the wrap in the hot pan.
Cook for approximately 1 ½ - 2 minutes on each side until the tortilla has unevenly browned slightly. Turn the tortilla over and do the same on the other side.
While this tortilla is cooking, roll out your next one ready for cooking.
Drizzle the frying pan with a tiny amount of oil in between tortillas. Continue cooking and rolling out tortillas until they have all been cooked.
Tortillas can be frozen if separated into individual serves in an airtight zip lock bag. Use cling wrap or paper in between tortilla's to separate.
Notes
Wraps can be frozen if separated into individual serves in an airtight zip lock bag. Use cling wrap or paper in between wraps to separate.