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.
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.
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.
- Place all the dry ingredients in a bowl and mix.
- Add the boiling water.
- Mix into a dough ball.
- Take a section of the dough and roll out in between two layers of parchment paper.
- We use a small saucepan lid to cut out a circular shape.
- Remove excess dough for an even shape.
- Cook in a frying pan or skillet until golden on each sides.
- 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
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.
If you want to use the, run them in a coffee grinder to make them into a fine powder.
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.
More low carb bread recipes
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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 Wraps
- 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!