Low Carb Gluten Free Wrap | Only 2.25g Net Carbs

It's a new year and lets start off right with a low carb wrap! This wrap is super easy to make and they are very versatile. It's super pliable and it won't break when you fold it up! You can make burritos, hot or cold deli wraps, pinwheels, taquitos, and much more!

This recipe only has 6 ingredients! It's loaded with fiber and nutrient rich with potassium, iron, and omegas! It only has 2.25g net carbs per wrap! That's insane, because you wouldn't think it was healthy!

It has the right amount of flavor that you would want to see in a wrap! This wrap is very good for people who have a lot of food allergies. For example, it's gluten free, dairy free, nut free, grain free, egg free, and low in carbs! Great for people who are paleo, keto, and vegan!

Low Carb Wrap

Gluten Free | Dairy Free | Grain Free | Nut Free | Paleo | Keto | Vegan friendly

Ready in 20 minutes

Serves 4 large wraps

Only 2.25g Net carbs per wrap

Ingredients

1 cup water

2 tbsp olive oil

1/2 tsp sea salt

4 tbsp coconut flour

1 tbsp psyllium husk powder

2 tbsp golden flaxmeal (or use regular flaxmeal)

Preparation:

Preheat oven 350F | 1 baking sheet pan

1. In a small mixing bowl, whisk together the coconut flour, sea salt, psyllium husk, and flaxmeal.

2. Stir in the water and olive oil. Mix until it forms a soft dough. Let it sit for 5 minutes to thicken up.

3. Cut the dough in to 4 round balls. With 2 pieces of parchment paper, sandwich a ball of the dough and roll it out in to a large circle as thin as you can.

4. Slide the parchment paper with the rolled out dough on to the baking pan.

5. Bake for 5-6 minutes (depends how thick you made it, if it's thinner try 5 minutes; if it's a little thicker try 6 minutes).

6. You need to bake the other side of the wrap. Take it out of the oven and place a new piece of parchment paper on top of the wrap. By sandwiching the dough with the 2 papers, carefully grabbing both pieces of the parchment paper, flip the wrap over on to your sheet pan and then lift the top parchment paper off the wrap.

7. Continue to bake for another 5-6 minutes more. Let it cool down on a plate with a paper towel, so it will absorb the moisture of the wrap as it cools down. Enjoy!

Storage:

You can keep these stored in a zip lock bag in the fridge for 5 days or you can freeze them up to a month.

Please leave your comments below and

let me know how you liked this new wrap!