So why flaxseed wraps? Flaxseed wraps are a great alternative to flour wraps and contain omega-3 essential fatty acids. Each tablespoon of ground flaxseed contains approximately 1.8 grams of omega-3. They also contain lignans, and fibre, both the soluble and insoluble fibre.
Research suggests that plant omega-3’s help the cardiovascular system in a variety of ways including an anti-inflammatory action and normalizing of the heartbeat. There is also an effect of lowering blood pressure.
Flax also contains manganese, thiamine, copper, phosphorus and alpha-linoleic acid (ALA). To make four wraps you will need:
110 g flaxseed meal
160 ml hot water
3 g sea salt
Measure 110g of flaxseed meal (either pre-ground or freshly ground which I find, is best, I use a coffee grinder) add 160ml water to a saucepan and bring it to a boil. As soon as the water starts boiling, add the salt and flaxseed meal at this point turn off the heat to the pan. Stir the flaxseed meal with a wooden spoon until the meal absorbs all the water. The mixture will look watery at first but will quickly absorb the water and form the dough. This takes about two minutes.
Let the dough cool to room temperature and before rolling out, divide into four balls. I use a large Ziplock freezer bag cut down the sides to create a top and bottom sheet to place the ball between and prevent the dough from sticking to the rolling pin. If you own a Tortilla Press it would be ideal. Roll out to roughly 1.5 mm for each wrap.
Pan ‘fry’ each wrap in a dry non-stick frying pan flipping occasionally until the wrap is dryer but not too stiff, it needs to be flexible. Place each wrap on a cooling rack ready to fill and wrap.
The image here is a wrap I make with cauliflower rice mixed in a lemon mayonnaise, watercress, avocado and some freshly ground black pepper.