Flaxseed Wraps ▢ Golden Flaxseeds ▢ Boiling Water Optional Ingredients ▢ Garlic Powder ▢ Salt
Add all the golden flaxseeds into a high-speed blender and blend them on high speed.
Stop the blender when the flaxseeds have been turned into an ultra-fine flax meal with no or few whole seeds.
Bring water to a boil in a non-stick saucepan, reduce to a low boil, and stir in the spices if used.
Pour the ground flaxseeds into the boiling water and stir with a wooden spoon or silicone spatula.–
The flaxseeds absorb the water and turn into a lightly sticky dough ball. It takes about 2-4 minutes to cook the dough on low heat.
Transfer the flaxseed dough to a glass bowl and let it cool down for 10 minutes in the fridge before rolling.
Cover the benchtop with a large piece of parchment paper, place half the dough in the center, and press another large piece of parchment paper on top of it.
Start rolling with a rolling pin. Roll it until it's as thin as regular tortillas.
Peel off the top piece of parchment paper, and run a knife around the pan lid to draw/cut out nice round tortillas.
Warm a non-stick pan over medium-high heat. Flip the tortillas over in the warm pan and peel off the paper. Cook for 2-3 minutes on both sides.
Fill with your favorite tortilla fillings such as avocado, lettuce, tomatoes, and cooked Mexican beans.