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  • Juanita Weaver-Reiss

Wing it Wednesday - Flaxseed meal tortillas

I had never really eaten flaxseeds in any form when I was younger.

I have been trying new foods in the last two years and flaxseed meal is one of the foods I have added into my diet.

A simple way to add in the flaxseed meal is to add it hot cereal in the morning and in yogurts.

The flaxseed wrap is a way to have a quick wrap at any meal. The thing I like about these is simple and fast. 2 ingredients - 3, if you count the water too.

Flaxseed wraps


1/2 cup water

1 cup finely ground flaxseed meal

1/2 tsp sea salt


  1. Place the flaxseeds in a high-speed blender and pulse until they reach a fine consistency. Skip this step if you are using ground flaxseeds.

  2. In a medium-size saucepan, boil the water. Once the water is boiling, remove from the heat and add the ground flaxseeds.

  3. Using a wooden spatula, mix the ingredients together until the ground flaxseeds absorb the water and form a ball. This takes roughly 2-3 minutes. The dough will naturally un-stick from the pan.

  4. Remove the dough from the pan and place it on a non-stick surface. Let it cool a little so you don’t burn yourself. Then, separate the dough into 4 equal parts.

  5. Place each dough ball between two pieces of parchment paper and roll them out with a rolling pin. They should be quite thin.

  6. Take a large bowl or a lid and place it onto the tortilla. Cut around the edge with a knife to make the tortilla round and keep the extra dough to make another one. Repeat the process with each dough ball and leave them on their pieces of parchment paper.

  7. Place one tortilla in a hot pan over medium-high heat. To do that, simply take the piece of parchment paper, flip it over so the tortilla faces the pan, place it in the pan and remove the parchment paper carefully. This step should be very easy.

  8. Cook the tortilla for roughly 1 minute or until you can easily flip it over.

  9. Flip the tortilla and cook on the opposite side for 30 seconds.

  10. Repeat the process with the other tortillas. Stack the cooked tortillas on a plate covered with a clean kitchen towel while you cook the rest. This will allow them to stay very flexible.

  11. Serve warm or cold, as quesadillas, burritos, wraps and more. They will keep their flexibility for 2 days.

option - can add spices or herbs to the tortilla mix to vary the taste.


4 Servings

Amount Per Serving

  • Calories 60.0

  • Total Fat 4.5 g

  • Saturated Fat 0.0 g

  • Polyunsaturated Fat 2.5 g

  • Monounsaturated Fat 0.0 g

  • Cholesterol 0.0 mg

  • Sodium 280.6 mg

  • Potassium 0.0 mg

  • Total Carbohydrate 4.0 g

  • Dietary Fiber 4.0 g

  • Sugars 0.0 g

  • Protein 3.0 g

Other nutrition facts

  • high in omega-3 fatty acids

  • rich source of Lignans, which may help prevent cancer

  • may help to lower cholesterol

  • may help to lower blood pressure

  • high in dietary fiber

  • May help to control blood sugar

It is better to eat the ground flaxseed, instead of whole flax seeds. Your body can absorb the ground version; in contrast, the whole can't be broken down to be used as well.

Once you open the flaxseed meal container, put it in the refrigerator so it keep its nutritional value.

I love sharing new recipes as I help people who have IBS, fibromylagia, migraines, and other autoimmune issues relieve their symptoms and get back to living.


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