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
Low Carb Garlic Bread
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 Wraps
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup ground flaxseed
- 2 tablespoons psyllium husk powder
- 1 teaspoon salt
- ½ teaspoon onion powder optional
- ½ teaspoon garlic powder optional
- 1 cup boiling water
- 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!
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 🙂
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?
It should work but try ground chia seeds too. Delighted you enjoy the recipes/
Taste is really great wanted to make tacos but it was breaking apart, what did I do wrong? Will make again definitely a keeper
Maybe add a 1/2 teaspoon of xanthan gum?
what to replace the nut flour? hubby has allergies.
Extra flaxseed perhaps?
thank you! do you know about ratios of extra coconut flour or flaxseed when swapping for nut flour?
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.
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!! 😀 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! 😀
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.
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 🙂
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!
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!
I also prefer to cook them without any oil! Glad you enjoyed them as much as me! Happy baking!
can you replace the flaxseeds?Thank you
You could perhaps increase the quantity of the almond and coconut flour.