Keto Cheese Tortilla Wraps

Super delicious and easy keto tortilla wraps made with mozzarella cheese, flax seeds, Psyllium husk and some seasonings. If you are following a low-carb diet and miss tortillas, don't be. Today, I am sharing an incredibly easy keto tortilla wrap recipe that I am sure you will love as I did!

Keto Tortilla Wraps

My keto cheese tortilla wraps are firm enough to hold up to anything you fill them with, and they are incredibly effortless to make. Also, they are gluten-free and wheat-free tortillas.

I have tested this recipe using Psyllium husk powder. I found that incorporating psyllium husk powder resulted in a less flexible texture, so I had to add more water to achieve the desired dough consistency.

I have tried this recipe more than once to figure out the correct amount of psyllium husk powder. I have found that two tablespoons were the perfect amount as the texture of the wraps was firm enough and didn’t break apart when cooked or rolled.

I also flavored these tortillas with onion powder, garlic powder and chilli powder, which was AMAZING!

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Flax seeds: It actually acts as a binding agent in recipes as it forms a gel-like substance when mixed with water, helping to hold the ingredients together. It also provides a slightly nutty flavour.

Mozzarella Cheese: I used just ¼ cup to add cheesy flavor.

Psyllium husk powder: The psyllium husk I use in this recipe acts like gluten and helps the keto tortillas hold their shape. Moreover, it makes the keto wraps pliable, chewy and soft.

Eggs: I used 3 large eggs.

Seasonings: I used onion powder, garlic powder, salt and a little bit of chili powder. You can add any spices you prefer to the batter; any spice will work well.

How To Make Keto Tortilla Wraps

One: Add eggs and mozzarella cheese in the food processor and mix until well-combined.

Two: Add flax seeds, psyllium husk powder and all the spices (salt, chilli powder, onion powder, garlic powder) keep mixing on high speed.

Three: After that, add ½ of the water and mix.

Pro Tip: Mix the ingredients with the food processor very well. Certainly, you do not want any clumps in your low carb wraps.

Four: On a non-stick frying pan, heat some olive oil. Then, scoop ¼ cup from the batter in the pan, and then swirl the pan around until the batter fills the bottom.

Five: Once the top starts to form bubbles, flip wrap into the other side.

Six: Repeat that until you finish all the batter.

Pro Tip: You need to work fast; otherwise, the Psyllium husk powder in the batter will absorb all the liquids, leaving your batter dry; if that happens, just add ¼ cup of water, stir and continue.

Tips and Suggestions

• These keto tortillas wraps recipe can not be made with coconut flour or almond flour. This particular recipe depends on the flax seeds.
• Flaxseed tends to absorb water. So, if you find your batter is getting too thick add some water.
• Cook the tortillas on medium heat, that will give the best results.
• These keto wraps can be stored in the fridge or the freezer, but make sure to use a parchment paper between the wraps, so they do not stick together.

How to Use Keto Cheese Wraps

I like to fill these tortillas with cooked beef, tomato, cucumber and mozzarella cheese.

You can also serve them with your favorite chicken dishes or top them with Keto Nutella.

More Keto Bread Recipes

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If you try these keto tortilla wraps, let me know how they turn out in the comments.