Flax Wrap

Source:   |  Category: Baking, Whole Flaxseed, Ground Flaxseed, Flax Oil

Wrap and roll with our better-for-you tortillas. Perfect for a quick lunch, quesadillas or even a breakfast wrap. Adding flax boosts the fibre and the flavour.


  • 1/2 cup (125 mL) all purpose flour           
  • 1/3 cup (75 mL) whole wheat flour           
  • 1/4 cup (60 mL) ground flaxseed           
  • 1 Tbsp (15 mL) whole flaxseed         
  • 1/2 tsp (2 mL) alt           
  • 1/3 cup (75 mL) warm water, 40 to 45 ºC (100 to 110 ºF)             
  • 1 tsp (5 mL) flaxseed oil           
1/2 cup all purpose flour           1/3 cup whole wheat flour           1/4 cup ground flaxseed           1 Tbsp whole flaxseed         1/2 tsp alt           1/3 cup warm water, 40 to 45 ºC (100 to 110 ºF)             1 tsp flaxseed oil           


  1. In a medium bowl, combine flours, ground flaxseed , whole flaxseed and salt.
  3. In a small bowl, combine warm water and flaxseed oil. Stir into flour mixture, adding more water, 1 Tbsp (15 mL) at a time if needed to form a soft dough. Knead twelve times. Divide dough into 6 equal pieces. With oiled hands, shape each into a ball. Cover. Let rest 15 minutes.
  5. Heat a 10 inch (25 cm) cast iron skillet over medium high heat.
  7. Flatten each ball into a round patty. Roll out on a lightly floured surface until very thin and approximately 6 to 7 inches (15 to 17 cm) in diameter. Cook each tortilla in the frying pan for 30 to 45 seconds per side until blistered and lightly browned. Do not over cook.
  9. Stack tortillas and cover with a kitchen towel to keep warm. Serve with your favourite fillings.

Yield:  6 servings.

Serving Size:  1 tortilla. Each serving contains 1 Tbsp (15 mL) of flax.

Nutritional Analysis

Total Fat3 g
Cholesterol0 mg
Carbohydrates14 g
Fiber2 g
Sugars0 g
Protein3 g
Sodium200 mg
Potassium76 mg

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