Flaxseed Wraps. Low-Carb, Keto and Vegan

Описание: I found this recipe on SweetAsHoney.co - Imagine wraps with virtually no carbs, that don’t taste like cardboard, and that remain soft enough to roll without cracking. These were quite good stuffed with home made chicken salad. The wrap itself is bland in flavour with a wholemeal taste, so I recommend adding your preferred spices - I used garlic and onion powder, but you could use rosemary or anything you like - caraway seeds would give them a rye flavour.

I think they would taste even better with golden flaxseed meal, but I can only find the brown meal in my store. Of course you can grind your own flaxseeds in a high speed blender or coffee grinder, just make sure if you buy it that it’s finely ground.

Prep Time 10 mins | Cook Time 2 mins | Total Time 12 mins | Makes 4 wraps - the author claims they are 1.2 net carbs per wrap, but my calculator puts them at 0.4g per wrap (as they are mostly fiber, which doesn’t count toward net carbs), so they have virtually none. 

Ingredients
• 1 cup flaxseed (golden or brown) or 1-1/2 cup flaxseed meal (finely ground)
• 1 cup water - boiled
• 1/2 teaspoon salt

Spices - optional but delicious - I used onion and garlic powders
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion flakes or powder
• 1/4 teaspoon caraway seeds (for rye flavour)

Instructions
1. If using whole flaxseeds, put them in a blender or coffee grinder and blend on high speed until it forms a flour/meal consistency. If using flaxseed meal from the store, make sure the meal is as finely ground as almond meal or it won't absorb the water in the recipe and form a proper dough.
2. In a small saucepan or kettle, bring the water to boil. 
3. Remove from heat, stir in any spices (if using) and add the flaxseed meal all at once. 
4. Stir immediately with a wooden spoon, until the meal absorb all the water and forms a dough ball. As you stir, the mixture will gradually come unstuck from the saucepan to form a dough ball. It takes about 1-2 minutes. (Mine came together quicker but I think I just just a touch too much meal to water ratio.)
5. Remove the dough ball from the saucepan and transfer onto a piece of parchment paper. If the dough is too sticky, it means your meal wasn't ground finely enough. Just sprinkle extra meal onto the ball to make it less sticky. 
6. Divide the ball into 4 equally sized dough balls. Roll each one out between two pieces of parchment / baking paper until they're about 1/16th inch (2-3 mm) thick. (I actually think slightly thinner is even better, just be careful the dough doesn’t tear.)
7. If you want them round rather than roughly shaped, place a saucepan lid of the desired size over the dough and cut around the edges to make a circle. You can re-roll the excess dough into another wrap, if there's enough.
8. Place the prepared wrap into a nonstick pan (or spray some oil before adding if it's not non-stick). Cook over medium-high heat for 1-2 minutes per side until the edges dry but the center remains soft. (I found 1 minute 20 seconds to be about perfect.) You should be able to easily slip a spatula under the wrap to flip it over. Don't overcook or it may crack or crisp up rather than remaining soft enough to wrap around your filling.
9. Remove cooked wrap to a plate to cool. Repeat with the remaining dough balls. You can reuse the same parchment paper.
10. Serve them with the filling of your choice. You can later rewarm them in a sandwich press, alone or with filling in them. Store any leftovers in the fridge for up to 3 days, on a plate covered with a plastic wrap, to prevent them from drying out. 
Nutrition:  Makes 4 wraps, each has: 148 calories, 8.8g fat, 1.2g saturated fat, 300mg sodium, 8g total carbs, 7.6g dietary fibre (so just 0.4g net carbs) and 5.2g protein.

Recipe Notes:

Choosing flaxseed: golden flaxseed have a better taste than brown flaxseed. I recommend to use golden flaxseed if you don't appreciate the slight bitterness of brown flaxseed. Both have the same nutrition properties.
Freezing: Freeze them flat, inside a zip plastic bag with baking paper between them. Defrost 2-3 hour before or previous day. Slightly rewarm in a frying pan few sec - no oil. Or wrap the food you like in their and wrap in a sandwich press!