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+ servings

The Best Low Carb Wraps

Marla Hingley
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 7


  • 1 cup 95g almond flour
  • 3 Tbsp 20g coconut flour
  • 2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 Tbsp flaxseed meal
  • 2 tsp ground chia
  • 1/2 tsp salt
  • 3 Tbsp water
  • 2 tsp apple cider vinegar
  • 1 egg


  • Combine all dry ingredients together in a food processor, and mix until well blended.
  • In a dish combine wet ingredients together, whisking lightly with fork. With food processor running, pour in egg mixture. Mix until dough comes together. Turn off machine and let dough rest for 30 minutes (time for flours to absorb liquids, making tortillas more pliable once cooked).
  • Portion dough out into 6-7 balls (35g each – or use a large 3Tbsp cookie scoop). Roll each into balls.
  • Press out between two pieces of parchment using a tortilla press (or rolling pin). Take off top parchment, flip tortilla onto hand, then remove bottom parchment.
  • Place tortilla into preheated non-stick skillet on high. Cook for 30-45 seconds on one side, then flip and cook another 10-15 (you just want the tortilla to just start turning golden in places).


Using a 50mm/3 Tbsp cookie scoop, or measuring out 35g portions will make 5 ½’ diameter tortilla's
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