Keto Tortilla Wraps Recipe – “So Versatile” – Just 1g Net Carb Each

These Keto Tortilla Wraps are a great replacement for the classic high carb version. They are soft, pliable and easy to make – ready to fill with your favorite toppings.

Our Low Carb Tortillas are bendy and can be filled without splitting. You can add 1-2 teaspoons of your favorite herbs and spices to the recipe for a little more flavor if desired.

These Keto Tortillas can also be pan-fried in a dry non-stick pan, the wraps will initially stick to the pan then easily lift off once the dough has sealed – around 2-3 minutes each side. If they are sticking to the pan, spray with a little oil first (then order yourself a new nonstick pan as your current one is no longer “nonstick”).

If your Low Carb Tortillas get crispy in the oven from being super thin or overcooking, sit another hot tortilla on top of it. This will “steam out” the crispiness.

Can you use a tortilla press? Sure! Just make sure you line the top and bottom with parchment paper.

This Keto Tortilla Wrap recipe makes 6 serves. 1 serve is one 8in tortilla and only 1g net carbs!

Store your Keto Tortilla Wraps covered on the counter or in the fridge for up to 3 days, or frozen for up to 3 months. You can warm your wraps by microwaving or dry frying in a pan over medium heat.

Keto Tortilla Wrap Ingredients

• 1 cup of Golden Flaxseed Meal
• 2 tablespoons Coconut Flour
• ½ teaspoon of Xanthan Gum
• ½ teaspoon of Salt
• 1 tablespoon of Butter (or Coconut Oil for dairy free)
• 1 cup Water, boiling

How to Make Keto Tortilla Wraps

1. Place flaxseed meal, coconut flour, xanthan gum, and salt into a heatproof bowl.
2. Add the butter to the boiling water then add to the dry ingredients, mix into a sticky dough. Leave to cool down for 10-15 minutes. The dough will be quite sticky, as always, I recommend wearing food-safe gloves when handling it.
3. Preheat your oven to 180C/355F.
4. Split the dough into 6 balls (the entire dough can also be rolled out at a big sheet and an 8in cutter used to shape the tortillas).
5. Roll each ball out between 2 sheets of parchment paper until 2mm/ 1/8in thin.
6. Remove the top sheet then place the bottom sheet of parchment (with the tortilla on it) onto a cookie sheet and bake for 5 minutes, then flip the wrap over and bake for another 3-5 minutes. The tortilla will be soft and pliable.
7. Once cooked, place onto a cake rack to cool.
8. Top with your favorite fillings and enjoy, or store until needed.

Note on the dough stickiness; if your dough is overly sticky and you are unable to peel off the parchment paper, add an extra 1-2 tablespoons of flax meal, mix and leave to sit for another 15-20 minutes.

More Keto Bread Recipes Here

#1 Keto Tortilla Wraps Recipe - "Just 1g Net Carb" - So Versatile

These Keto Tortilla Wraps are a great replacement for the classic high carb version. They are soft, pliable and easy to make - ready to fill with your favorite toppings.

4.68 from 25 votes

Print Pin Rate

Course: Breakfast, brunch, Dinner, Lunch

Cuisine: American, Mexican

Prep Time: 20 minutes

Cook Time: 10 minutes

0 minutes

Servings: 6 servings

Calories: 170kcal

Author: Gerri

Ingredients

• 1 cup Golden Flaxseed Meal
• 2 tablespoons Coconut Flour
• ½ teaspoon Xanthan Gum
• ½ teaspoon Salt
• 1 tablespoon Butter or Coconut Oil for dairy free
• 1 cup Water boiling

Instructions

• Place flaxseed meal, coconut flour, xanthan gum, and salt into a heatproof bowl.
• Add the butter to the boiling water then add to the dry ingredients, mix into a sticky dough. Leave to cool down for 10-15 minutes. The dough will be quite sticky, as always, I recommend wearing food safe gloves when handling it.
• Preheat your oven to 180C/355F.
• Split the dough into 6 balls (the entire dough can also be rolled out at a big sheet and an 8in cutter used to shape the tortillas).
• Roll each ball out between 2 sheets of parchment paper until 2mm/ 1/8in thin.
• Remove the top sheet then place the bottom sheet of parchment (with the tortilla on it) onto a cookie sheet and bake for 5 minutes, then flip the wrap over and bake for another 3-5 minutes. The tortilla will be soft and pliable.
• Once cooked, place onto a cake rack to cool.
• Top with your favorite fillings and enjoy, or store until needed.

Nutrition

Calories: 170kcal | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 233mg | Potassium: 217mg | Fiber: 8g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 1.6mg

What to fill these beautiful Low Carb Tortillas with? Have I go some great ideas for you;

• Fill with Keto Chicken Salad for lunch
• Fill with Keto Pork Carnitas and Guacamole for a soft tacos
• Use as a base for our Keto Chicken Doner Kebab (recipe coming soon!!)

To make a larger batch of this Keto Tortilla Wrap recipe adjust the servings above.