Yes, these are definitely the Perfect Low-Carb Tortilla Wraps. And, they are made with almond flour, flaxseed meal or psyllium husk, baking powder, xantham gum and sea salt. Moreover, I’ve been looking for a way to continue the Keto Lifeystyle and a good recipe, especially when you can incorporate flaxseed in the dough. I almost gave up hope. However, you will be pleasantly surprised at how wonderful these and other low-carb recipes taste.
What is a Wrap?
A wrap is a culinary creation consisting of a soft flatbread wrapped around a filling.
Commonly used flatbreads include wheat tortillas, lavash, or pita. The filling typically comprises cold sliced meat, poultry, or fish, along with shredded lettuce, diced tomato or pico de gallo, guacamole, sautéed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard.
What is a Tortilla?
tortilla (/tɔːrˈtiːə/, /-jə/) or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour. It was originally derived from the corn tortilla, a flatbread of maize, which pre-dates the arrival of Europeans to the Americas. Made with flour and water-based dough, it is pressed and cooked similar to corn tortillas. The simplest recipes use only flour, water, fat, and salt, but the commercially-made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients.
Flour tortillas are commonly filled with meat, chopped potatoes, refried beans, cheese, hot sauce and other ingredients. And, to make dishes such as tacos, quesadillas and burritos (a dish originating in the Ciudad Juarez, Chihuahua, Mexico / El Paso, Texas area).
Origin Tortilla
Since the 1900s, individuals in Mexico, the Mediterranean, and South Asia have been enjoying wraps. In Mexico, they are known as burritos, available in various forms, predominantly made with wheat flour or corn and filled with meat, beans, rice, cheese, and assorted ingredients.
The Westernized version of the wrap likely originated in California, evolving from the Mexican and Tex-Mex burrito, and gained popularity during the 1990s.
Wheat flour tortillas have been used on many American spaceflights since 1985 as an easy solution to the problems of handling food in microgravity and preventing bread crumbs from escaping into delicate instruments.
In commercial production and even in some larger restaurants, automatic machines make tortillas from dough.
Industrially-produced tortillas/wraps typically contain numerous chemicals in order to ease the production process, control texture and flavor, and to extend shelf life. Furthermore, work has been done at Washington State University to develop methods for producing tortillas on a mass scale. Moreover, while still using only whole-wheat flour, water, oil, and salt, with a fermented flour-and-water sourdough starter replacing chemical leaveners.
What ingredients you will need to make the Wraps
- Almond flour
- The Perfect blend flour
- Golden flax meal
- Psyllium husk
- Baking powder, (aluminum-free)
- Xanthan gum
- Sea salt
Egg - Rolling pin or a tortilla press
- Skillet or flat electric griddle
Origin Flaxseed
Flaxseed
Health Benefits of Flax
Although Lilian Thompson, PhD, an internationally known as flaxseed researcher from the University of Toronto, says she wouldn’t call any of the health benefits of flax “Conclusively established.” research indicates that flax may reduce certain cancers as well as cardiovascular disease and lung disease.
Arrowroot: The Perfect Blend Flour
This recipe uses The Perfect Blend Flour which has arrowroot flour as one of the ingredients, which softens the mix. And, because of food allergies, I use Arrowroot instead of cornstarch. Furthermore. Arrowroot is completely tasteless, gluten-free, easy to digest, and works very well in baked goods, as in these Filipino Mamon cakes. Moreover, Arrowroot powder is used as a thickener, like say in sauces, arrowroot becomes clear when cooked. However, Arrowroot is made from a tropical root plant whenever a recipe calls for starch.
Cancer
Recent studies have suggested that flaxseed may have a protective effect against breast cancer, prostate cancer, and colon cancer. At least two of the components in flaxseed seem to contribute, says Kelley C. Fitzpatick, director of health and nutrition with the Flax Council of Canada.
In animal studies, the plant omega-3 fatty acid found in flaxseed, called ALA, inhibited tumor incidence and growth.
Eating flaxseed daily may also help your cholesterol levels. The level of LDL or “bad” cholesterol in the bloodstreem has been linked to an increased risk of hear disease, obesity, diabetes, and metabolic syndrome. A study of menopausal women showed a decrease in LDL levels after the women ate 4 tablespoons of ground flaxseed each day for a year. Fitzpatrick says the cholesterol-lowering effects of flaxseed are the result of the combined benefits of the omega-3 ALA, fiber, and Lignans.
To get more flax into your diet, you can use flaxseed flour when baking. Because flaxseed flour has such a high concentration of oil, you can use it as a substitute for eggs or fat in some baked goods as well as a replacement for some of the flour. Use it to make cookies, pancakes, muffins, and cakes both lower in fat and vegan.
Origin Psyllium
Psyllium was first introduced as a commercial product in the U.S. not in natural food stores, but by the Kellogg brothers, according to Victor Fulgoni, the former Director of Research at Kellogg’s.
John Harvey Kellogg found psyllium on a trip to Sicily and introduced it at the Battle Creek Sanitarium. Beginning in the 1920’s, it was sold at the Sanitarium under the brand name “Psylla.”
The use of psyllium in the diet for three weeks or longer lowers blood cholesterol levels in people with elevated cholesterol. And, lowers blood glucose levels in people with type 2 diabetes. However, using psyllium for a month or longer produces a small reduction in systolic blood pressure.
The plants from which the seeds are extracted tolerate dry and cool climates and are mainly cultivated in northern India.
How to Make the Perfect Low-Carb Tortilla Wraps
Preheat oven to 375º F. Prepare a baking sheet by placing one pastry sheet on it.
To make the Wraps: in a small-sized bowl, place 3 tablespoons of water (110º F) in the bowl with monk fruit/honey, mix until well incorporated. Set aside to let bloom.
In a medium-sized bowl. Take all dry ingredients and sift-together.
Then add egg and yeast mix.
Cover the bowl with saran wrap, to let it bloom. Let it rise for 30 minutes.
Take the dough out and place on the floured surface. Knead dough and Section dough into 5 pieces. Shape into balls. Place 1 pastry sheet down, place the dough in the middle and set a second pastry sheet on top. With a rolling pin, roll out the dough until about 1/8 inch. Place on a prepared baking pan.
With a hot skillet; both sides and set aside.
Fill the tortilla with your favorite filling.
Perfect Low-Carb Tortilla Wraps
Ingredients
- 1-1/2 cup almond flour
- 2 tablespoons perfect blend flour
- 1 tablespoon flax meal
- 2 tablespoon psyllium husk
- 2
teaspoon s baking powder (aluminum-free) - 1 teaspoon xanthan gum
- 1/4 teaspoon sea salt
egg , beaten- 3 tablespoons water
Instructions
- Preheat oven to 375º F.
- Prepare a baking sheet by placing one pastry sheet on it.
- To make the dough: Take a small-sized bowl, place 3 tablespoons of water (110º F) in the bowl with monk fruit/honey, mix until well incorporated. Set aside to let bloom.
- In a medium-sized bowl. Take all dry ingredients and sift-together to remove any lumps and for a smooth batter. Then add egg and yeast mix.
- Cover the bowl with saran wrap, to let it bloom. Let it rise for 30 minutes.
- Roll it out: Remove the dough and transfer it to the floured surface. Knead the dough and divide it into 5 equal portions. Shape each portion into a ball. Lay one pastry sheet on the work surface, place a portion of the dough in the center, and cover it with another pastry sheet. Using a rolling pin, roll out the dough until it reaches a thickness of about 1/8 inch. Transfer the prepared dough to a baking pan.
- Cook the Perfect Low-Carb Tortilla Wraps: Apply a light coating of oil to a non-stick frying pan or skillet and heat it over medium heat. Carefully invert the wraps along with the parchment paper, ensuring the tortilla makes contact with the pan while the sheet of parchment paper remains on top. Then, gently peel off the parchment paper.
- Using a preheated skillet, cook the Perfect Low-Carb Tortilla Wraps over medium heat for 2-3 minutes on each side, then transfer it to a plate and cover it with a kitchen towel to keep warm. While one wrap is cooking, you can roll out the next dough ball and continue with the same process. Bon appétit!
- Fill The Perfect Low-Carb Tortilla Wrapss with your favorite filling.
NOTES:
- This recipe differs from the other recipes in its simple ingredients needed to make certain foods. Incredibly easy, right. However, you can add a bit of herbs if you like, but these low-carb wraps taste great without any extra seasoning.
- Baked goods that use flaxseed flour as a partial substitute for fat may brown quickly. Check often and lower the oven temperature or decrease the cooking time slightly, as needed.
- Warning: Drink plenty of water when you’re eating items baked with flaxseed flour to prevent constipation. However, the Flaxseeds can absorb as much as six times their weight in water.
- Substitute flaxseed flour for the oil, butter or margarine in a baked good … Ground Flaxseed Have More Health Benefits Than Whole Flaxseed?
- Flaxseed Can Replace Fat in Baking: Flaxseed can replace all of the fat called for in a recipe because of its high oil content. If a recipe calls for 1/3 cup (75 mL) of oil or butter or other fat then use 1 cup (250 mL) of ground flaxseed to replace it.
Nutrition Facts:
Serving size: 1 wrap | Net Carbs 1g | calories 264 | Carbs 6g | Fiber 2g | Sugar 1g| Protein 18g | Potassium 48mg | Sodium 496mg | Cholesterol 36mg
I love to cook, trying out new recipes for a healthier lifestyle. And, these types of low-carb recipes have opened up a whole new level of delights and opportunities in the world of culinary art.