Recipe: Low carb wraps

Preparation: 15 min. Cooking time 2min.


80 g ground chia seeds (1 minute in the blender) or chia seed flour

115 g almond flour

30 g coconut flour

240 ml of lukewarm water


  1. In a bowl, combine the chia flour, almond flour, coconut flour and salt. Add the water and knead with your hands for 1 to 2 minutes until you get a dough ball.
  2. Then cut the ball into 8 equal parts.
  3. Take 2 pieces of baking paper that you rub with a little olive oil.
  4. Roll a part of the dough into a ball and place it on the oiled baking paper. Place the other baking paper on top. Push the dough ball flat with your hands. Then roll with a rolling pin until the wrap has the desired thickness, 2 to 3 mm. Remove the top layer of baking paper.
  5. Use a small plate or pan to cut a round shape out of the dough.
  6. Heat a nonstick pan over high heat. Turn the wrap over and place the wrap in the pan, then remove the baking paper.
  7. Cook on medium heat for 2 minutes, turn and cook for 1 minute more.
  8. Put the wrap on a plate and fill it with treats.

You can keep the wraps in the fridge for 4 days. You can also easily freeze the wraps. Then put them in the fridge to defrost 1 hour before use.

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