Flaxseed & Chia Wraps
If you’re looking for a healthy alternative to bread, you might like to try these wraps.
20g flaxseed meal (grind your own flaxseeds into a flour/meal)
10g ground chia seeds
OR simply 30g flaxseed meal
30ml boiling water
Each wrap contains about 75 calories, 5g carbs, 4g fibre, 5.5g protein, healthy fats (omega 3) and many vitamins and minerals.
Mix the ground flaxseed and ground chia seeds well.
I use a teaspoon, and a very small plastic pot to mix the dough. I find that the dough doesn’t stick to plastic, and it’s easier to stir the dough rapidly.
Mix in 30ml boiling/hot water to the dry mix, and stir rapidly. A ball of dough will start to form.
Keep stirring rapidly, making sure all of the flour is incorporated.
Leave to sit a for a minute, or an hour. It allows the seeds to fully absorb the water.
Divide the ball into 2, and roll out quite thinly between 2 sheets of greaseproof paper or silicon baking sheets.
I use reusable non-stick baking mats that I’ve cut into 20cm squares, but you can also use 2 sheets of baking paper. So far I’ve not attempted to make larger wraps.
Add to a warmed, dry, non-stick frying pan, and cook gently for a minute each side.
Cook for longer if you want them crispy.
If not too crispy, they roll quite well and can be used as wraps.
Spread the wrap with hummus or avocado, and fill with sliced beetroot.
Add ground cinnamon to the flour prior to mixing with water, or sprinkle the cooked wrap with cinnamon and slices of banana, strawberries, blueberries or home-made apple sauce (apples cooked with a splash of water, cinnamon and nothing else).
You can add many herbs and flavours to the flour before adding the water.
I’ve successfully added stevia, salt, nutritional yeast, turmeric, cinnamon, cardamom – but not all together!
For a cheesy flavour, and the necessary B12 that’s missing from a vegan diet, add 10g of nutritional yeast powder to the mix before adding the water.