You don’t have to be gluten-free, nut-free, soy-free, grain-free, oil-free, or even vegan to enjoy these wraps. They are flexible, wrappable, bendable (I might enroll them in gymnastics class) delicious, and nutritious. Another great recipe to add to your arsenal. These wraps are budget-friendly and require minimal ingredients, which is my kind of cooking. I seasoned them with Everything Bagel Sesame seasoning, which contains sesame seeds, sea salt flakes, dried minced garlic, dried minced onion, black sesame seeds, and poppy seeds. It was a heavenly addition.

With the flaxseed wraps made, the dishes washed, and the floor swept, I called out “That’s a Wrap!” Not that anyone was there to witness my achievements; it’s just like putting the stamp of approval on my work. Plus, since I was raised as an only child, I have mastered the art of entertaining myself. I am growing anxious about sharing this simple recipe with you, so I am going to dive right into a few things before releasing you to go play in the kitchen.

Ingredient Run-Down

Flaxseeds

• The approximate composition of flaxseeds is 30% protein, 35% lipids, and 35% fiber. That’s a pretty big bang for the nutrient buck!
• Flaxseeds come in either a golden or brown color. You can use either one, but the golden flaxseeds tend to be smooth and nutty, whereas brown flaxseeds have more earthy undertones.
• Whether you are starting off with whole flaxseeds or store-bought pre-ground flax, grind to a fine flour-like texture. This will make all the difference in the end result of your tortillas.
• If using whole seeds, you will need about 2/3 cup whole flaxseeds to get 1 cup flaxseed meal.

Water

• Such a simple ingredient, but there’s a trick to making successful tortilla wraps, and that is the water.
• The water needs to be boiling hot, as cold or lukewarm water will make the dough hard to roll out and the final wraps will be quite stiff (not pliable).

Make Every Bite Count

• Whenever a recipe calls for flax meal, they are simply referring to flaxseeds that have been ground to a flour.  It is always best to do this yourself as needed. Flax seeds are high in healthy fats and can go rancid. The act of cracking the seeds (when creating a flour) activates the nutrients, making it easier for your body to absorb the nutrients and aiding in digestion.
• If you enjoy these wraps, make a dozen or more, freezing them for future meals. Batch cooking saves time and helps you stay on track with healthy eating, both of which reduce stress. Less stress makes for a healthier and happier YOU!
• When is the last time you stopped to marvel at the chemistry in the every day ingredients we use?  Here we have nothing but seeds and water, yet it creates this amazing dough that transforms into pliable wraps. Ready to geek out for 10 seconds? Flaxseed mucilage (which is activated by the water) is composed mainly of polymeric carbohydrates, galacturonic acid, rhamnose, galactose, fructose, and glucose. It’s because of these that we are able to make this amazing recipe today.

Ingredients