Guilt-Free Friday: Flaxseed Tortillas

Oh am I happy about this recipe...I found the original one on Real Sustenance.com and ended up tweaking it to suit my needs, but I wanted to make sure I included the link back to the original recipe since that's where this all started.  I just stumbled across it while looking for different Paleo recipes and got pretty excited - sometimes wrapping things in lettuce leaves just isn't as much fun!  Still tasty, but no fun... These bring back the fun element, and keep the tasty part, too!  Now we can have taco night again!  And honey mustard chicken wraps... and breakfast burritos... and, and, well, anything you want to wrap in a tortilla!  They're nice and flexible too so long as you don't keep it on the skillet too long, but if you want a crispy shell then leave it on there!  You can experiment with flavors too - add whatever spices you want and mix and match!  Yummy!

My honey mustard chicken wrap, mmm

Here's how it goes:


3 flax "eggs" (3 tbsp flax seeds & 9 tbsp warm water, blended until fluffy/goopy)
1 cup flax meal
2 tbsp coconut flour
1/2 tsp salt
1/2 tsp garlic powder



 Mix ingredients until thoroughly combined - easiest to just get in there with your hands.  It'll form a dense, sticky dough.  Divide the dough into eight separate balls.

Roll each ball flat with a rolling pin between two sheets of parchment paper (I tried wax paper and the dough was just too sticky - it was quite the task peeling them off).

Justin's bacon and egg breakfast burrito

Heat a little oil on a skillet on medium heat, making sure the oil coats the surface.  Place the tortilla onto the skillet and let sit for about 30 seconds or so (longer if you like your shells crispy), flip, let sit for 30 more seconds, and remove from the heat to cool.

Repeat with the remaining dough.

Enjoy!