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    Home Β» Breads

    Low Carb Tortilla Wraps

    Published: Jun 25, 2015 Β· Updated: Sep 29, 2022 by Angela Coleby Β· This post may contain affiliate links Β· This blog generates income via ads Β·

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    Gluten FreeDairy FreeEgg FreeLow CarbVegetarianVeganPaleo

    Low Carb Tortilla Wraps are a simple and delicious breakfast, lunch or dinner idea. Low carb, gluten-free and keto vegan too.

    Flour tortillas aren’t low carb. But these tasty, low carb alternatives may be just what you need for a healthy diet. They are flexible but have a sturdiness to use in many low carb recipes.

    With a mixture of 3 low carb flours, these flexible tortillas are easy to make and taste great. Fill them with cheese and avocado for a simple but tasty lunch.

    keto tortilla wraps
    Jump to:
    • Carbs in Tortillas
    • Keto Tortilla Ingredients
    • How to make low carb tortilla wraps
    • Low Carb Tortilla Storage
    • Frequently Asked Questions
    • How to use low carb tortilla wraps
    • More low carb bread recipes
    • Low Carb Tortilla Wraps

    Carbs in Tortillas

    Tortillas are traditionally made with wheat flour or corn which are high in carbohydrates and some can be over 90g net carbohydrates in a wrap. These low carb wraps are just 3 grams net carbs each and taste like a whole wheat flour tortilla but without the high carbs!

    Keto Tortilla Ingredients

    Just a few keto pantry ingredients are used to make these tortilla wraps. The main low carb flour is almond flour, but we have also added coconut flour and ground flaxseed to increase the fiber content. The psyllium husk powder helps to bind the ingredients in the absences of gluten and gives the tortilla it's flexibility.

    low carb tortilla wrap ingredients

    How to make low carb tortilla wraps

    You will need to roll the low carb tortilla dough thin in between two sheets of parchment paper as the mixture can be delicate to handle.  I sometimes cook mine dry in a non-stick pan but you can add oils to cook them for a crispier texture if you wish.    Other flavours and spices work too.  Curry powder is particuarly nice but go crazy and get inventive!

    To cut the circular shapes we use a saucepan lid in place of a tortilla press. If you have one, the process may be easier for you.

    low carb tortilla wrap process
    1. Place all the dry ingredients in a bowl and mix.
    2. Add the boiling water.
    3. Mix into a dough ball.
    4. Take a section of the dough and roll out in between two layers of parchment paper.
    5. We use a small saucepan lid to cut out a circular shape.
    6. Remove excess dough for an even shape.
    7. Cook in a frying pan or skillet until golden on each sides.
    8. Cooked and ready to use.

    Low Carb Tortilla Storage

    Although these low-carb wraps are dairy and egg free, keep them in a sealed container in the refrigerator. They will last up to 5 days.

    Frequently Asked Questions

    Can these be frozen?

    Yes, these can be frozen. Place each tortilla in between a layer of parchment paper to stop them sticking. Then place them in an air tight container. They should last up to 3 months in the freezer. Defrost them in the refrigerator before use.

    Can I use whole psyllium husks

    If you want to use the, run them in a coffee grinder to make them into a fine powder.

    Can the psyllium husk powder be substituted

    If you have an allergy to psyllium husk, this can be replaced with a teaspoon of xanthan gum

    How to use low carb tortilla wraps

    This low carb tortilla wrap dough recipe makes great tortillas, nachos, low carb enchiladas, quesadillas, keto burrito or even breadsticks. A great sandwich wrap recipe with the beauty of this recipe is that it is very flexible and you can roll the wraps up with no cracking thanks to the psyllium husk powder.

    Use them in our chicken taco recipe, as a sandwich wrap, a pizza base, or cut and fry or bake for low carb tortilla chips.

    chicken low carb tortilla recipe

    More low carb bread recipes

    Keto Almond Flour Tortillas

    Italian Breadsticks

    Low Carb Garlic Bread

    Cauliflower Wrap

    Keto Pita Bread

    Flaxseed Tortillas

    This post may contain affiliate links. Please read my disclosure policy for more information.

    This recipe was originally posted in June 2015. We've updated the photos and the content but the recipe remains the same.

    low carb tortilla

    Low Carb Tortilla Wraps

    Angela Coleby
    Low Carb Tortilla Wraps are a simple and delicious breakfast, lunch or dinner idea.Β 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 13 mins
    Total Time 18 mins
    Course Bread
    Cuisine gluten free, Low Carb
    Servings 6 Wraps
    Calories 172 kcal

    Ingredients
     
     

    • 1 cup almond flour
    • ΒΌ cup coconut flour
    • ΒΌ cup ground flaxseed
    • 2 tablespoons psyllium husk powder
    • 1 teaspoon salt
    • Β½ teaspoon onion powder optional
    • Β½ teaspoon garlic powder optional
    • 1 cup boiling water

    Instructions
     

    • Place all the dry ingredients into a bowl and mix well.
    • Gradually add the water and work the mixture into a dough.
    • Let the dough rest in the fridge for 30 minutes.
    • Cut into 6 pieces and roll the dough with a rolling pin in between two layers of parchment paper. Roll it as thin as you can.
    • Use a 20 cm / 8 inch saucepan lid or bowl to cut out the wrap.
    • Repeat until you have used all the mixture and have a pile of tortillas.
    • Heat a frying pan on a medium heat and place the tortilla in it.
    • Cook for about 2 minutes on each side until golden.
    • Eat and enjoy!

    Notes

    Makes 6 thin wraps
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1tortillaCalories: 172kcalCarbohydrates: 11gProtein: 6gFat: 13gFiber: 8g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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      Recipe Rating




    1. Christine

      October 25, 2021 at 4:22 pm

      Hello, would it work to replace the psyllium husk with more flax? I LOVE your recipes, every one I've tried has worked brilliantly! But I've had a few disasters when trying to introduce too many modifications... so now I'm asking the expert first πŸ™‚

      Reply
      • Angela Coleby

        October 25, 2021 at 9:44 pm

        Delighted you enjoy the recipes. Replacing the psyllium with flax should work as I make pure flaxseed wraps that are flexible. Perhaps add ground chia seeds too?

        Reply
      • Angela Coleby

        October 25, 2021 at 9:45 pm

        It should work but try ground chia seeds too. Delighted you enjoy the recipes/

        Reply
    2. Ella

      March 02, 2021 at 8:25 pm

      Taste is really great wanted to make tacos but it was breaking apart, what did I do wrong? Will make again definitely a keeper

      Reply
      • Angela Coleby

        March 03, 2021 at 4:34 pm

        Maybe add a 1/2 teaspoon of xanthan gum?

        Reply
    3. JJ

      June 22, 2020 at 6:32 pm

      what to replace the nut flour? hubby has allergies.

      Reply
      • Angela Coleby

        June 23, 2020 at 8:38 am

        Extra flaxseed perhaps?

        Reply
        • JJ

          June 25, 2020 at 2:47 pm

          thank you! do you know about ratios of extra coconut flour or flaxseed when swapping for nut flour?

          Reply
          • Angela Coleby

            June 26, 2020 at 10:15 am

            Coconut flour is about 1/4 of nut flour. Flaxseed can be used in the same amounts. Although I would try for about 3/4 of the almond flour for flaxseed and adjust for taste.

            Reply
            • JJ

              June 26, 2020 at 10:21 pm

              so you mean you would try to flaxseed as replacement instead of coconut flour? OMG I CANT WAIT TO TRY!!!!! I have coronavirus and am not allowed to leave the house for over a month now and would DIE for a tortilla right about now!! πŸ˜€ jk, ok well maybe not... as i sit and watch an ad right next to where i am typing for a dadgum sonic shake!!! OY! THEYRE KILLIN ME!!!
              I apoligize for my micro-outburst.... we just had a severe storm and i think Noah just floated by in the dang ARK and Im goin a bit whackadoodle! πŸ˜€

            • Angela Coleby

              June 27, 2020 at 3:02 pm

              Hey! No apology needed for the out burst! It's good to vent and we are living in some strange times now. A couple of friends in the UK have had the virus, other's have seen work colleagues with it and it sounds just awful. I wish you a good recovery and just take it easy. Don't try to do too much, however frustrating it may be.

    4. Natalia

      December 08, 2019 at 7:25 pm

      These are wonderful! I found it a bit tricky to transfer the tortillas to the pan without tearing them but I guess it takes practice. But their structure after they're ready is spot on! For me it's a game changer, thank you πŸ™‚

      Reply
      • Angela Coleby

        December 09, 2019 at 9:08 am

        How about placing the parchment paper over the pan, then flipping it over like a pancake? That might work. Glad you are enjoying them. I've been making a lot of them recently to enjoy at the beach with a homemade dip!

        Reply
    5. Michele

      October 02, 2015 at 5:13 pm

      Hi! My hubby and I made these tortilla wraps for the first time today and we were really pleased how they came out. We used our tortilla press and rolled the dough into small balls and then pressed them between two sheets of plastic wrap and they came out great! We used coconut oil to cook them in - but the tortilla soaked up all the oil and became soggy. We then cooked the tortilla on a hot nonstick skillet, and the tortillas cooked up really nicely, we made them into tacos. We will definitely be using this recipe again and again! Thanks!

      Reply
      • Divalicious

        October 11, 2015 at 2:00 pm

        I also prefer to cook them without any oil! Glad you enjoyed them as much as me! Happy baking!

        Reply
    6. rebi

      June 26, 2015 at 1:30 pm

      can you replace the flaxseeds?Thank you

      Reply
      • Divalicious

        June 29, 2015 at 10:17 am

        You could perhaps increase the quantity of the almond and coconut flour.

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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