Low carb wraps make for the ULTIMATE versatile, portable and delicious low carb lunches! They’re super easy to make and fit all your low carb needs!
I know what you’re thinking: low carb, keto, and paleo tortillas must be bland, brittle and tasteless — but not these delectable low carb wraps my friends! They’re pliable, soft, fluffy and FULL of flavor. The perfect vehicle for your favorite filling.
Read on, and I’ll share how to make this tasty recipe, plus a few low carb wraps brands you may want to add to your low carb shopping list! Let’s do this…
How to Make Low Carb Wraps
These low carb wraps are come together SO easily — prep time is practically nothing, and the results are tasty and perfectly low carb! Here’s how to throw ’em together, plus a little info on the ingredient list:
Almond flour, xanthan gum, baking soda, salt, and italian seasoning — toss them into the food processor and combine.
Xanthan gum is the secret ingredient behind the pliability of these low carb wraps — it plays the role of a binder, and adds elasticity. This is needed because low carb flour (in this case, almond flour) lacks gluten, which adds elasticity to traditional wraps and tortillas. Make this simple swap and you won’t even know your low carb wraps are gluten free.
Add the wet ingredients.
Add the apple cider and egg to the already combined ingredients in your food processor, and pulse until the low carb wraps dough forms together into a sticky ball.
Dampen your hands before handling this dough, the xanthan gum makes it suuuper sticky.
That’s a wrap! (sorry)
You can choose one of two ways to make these low carb wraps:
The first method (my personal favorite) is rolling the dough between 2 sheets of parchment paper, then using a 5” diameter bowl to form perfectly round low carb wraps.
The second method is dividing the dough into 6 small balls (again, make sure to use damp hands) and rolling each out until they’re about ¼” thick. This method works great! It’s just a little less pretty :).
Both methods should result in six low carb wraps.
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Veggie oil on a nonstick pan over medium heat is all you need to cook these beauties. Mind the temperature of your pan, and wait to add the low carb wraps until it gets hot.
Cook one at a time, and be sure to brush each wrap with more veggie oil while they’re cooking. About 20 seconds on each side should do the trick — although everyone’s pan and heat will vary. Keep a careful eye, and be mindful that cooking the low carb wraps too long will make them brittle.
Once you’ve achieved a light golden sear on each side, they’re good to go!
Wrap the cooked wraps in a designated kitchen towel while you continue to cook the rest. Your kitchen will smell delightful by the way, nothing like the smell of a cooking low carb wraps!
Serve warm and enjoy!
These low carb wraps are best enjoyed immediately. If you’re reheating them, I recommend placing them in the microwave wrapped in damp paper towels, to soften them as they warm back up.
How to Eat These Keto Wraps
I could give you a long list of how to eat these keto wraps, but we’d be here for hours!
Instead, I’m going to stick to a select few favorite low carb lunch ideas and low carb dinner ideas, along with a few links to low carb recipes, to get your mouth reallllly watering:
- Low carb chicken salad is one of my favorite fillings for a wrap. So tasty, filling and great for low carb meal prep!
- Keto Tuna Salad
- Sliced meat and deli cheese
- Breakfast burritos (with low carb foods of course).
- Low carb quesadilla
- Low carb vegetables, cheese and avocado sauce for a vegetarian alternative.
Meal Prepping These Paleo Wraps
Low carb meal prep with these low carb wraps has never been easier!
My recommendation for meal prepping these paleo wraps is to have your low carb food list filling prepped, but either make the wraps the morning of the day you plan to eat them, or wait to add any liquid-y ingredients until you’re ready to eat (think tomatoes, sauces, etc). You don’t want these wraps getting soggy.
These wraps are meant to be enjoyed warm and fresh, you don’t want to have them prepped in large batches before you get to enjoy them, as they won’t fold as easily.
I recommend making the dough for these low carb wraps, and heating them when you’re ready to eat.
Can You Freeze These Low Carb Tortillas?
Yes, these delicious low carb tortillas can be frozen, although they may become less pliable when you reheat.
For reheating, microwave the low carb wraps wrapped in damp paper towels. This will warm and soften them at the same time.
Can These be Turned into Keto Tortillas?
Yes! It’s super easy to turn these into keto tortillas for your favorite low carb Mexican food recipes by simply skipping the Italian seasoning. Add in some low carb taco seasoning, or serve them as plain almond flour tortillas and enjoy!
You can even make low carb tortilla chips using a similar concept!
Some of My Favorite Low Carb Wraps Brands
Looking for keto friendly tortillas store bought instead? Here are two of my favorite low carb wraps brands for when you just want a super quick lunch! (Both of these low carb wraps Walmart sometimes has in stock, but Amazon in guaranteed)
Low Carb Wraps Recipe
You wouldn’t believe how many times I’ve turned to these low carb wraps to get me out of a hangry situation! So quick to make, and the low carb food list filling possibilities are endless. But don’t just take my word for it, see for yourself!
Let’s get cooking! Let me know what you think in the comments below, and ENJOY!
Low Carb Wraps
- Add almond flour, xanthan gum, baking soda, salt and Italian seasoning to a food processor, and “pulse” to combine.
- Add apple cider vinegar and egg — combine in the food processor until the dough forms into a ball. The dough will be sticky, and is easiest to handle with dampened hands.
- There are 2 ways to form the wraps — The first option (I prefer this method as it makes “prettier” wraps. Use this method only if you have a 5” diameter bowl): place the dough between 2 pieces of parchment paper, then roll the dough using a rolling pin until it’s ¼” thick. Place your 5” diameter bowl on top and press into the dough. Continue doing this until you’ve used all the dough (I was able to make 6 wraps).
- If you don’t have a bowl that size, divide the dough (with damp hands) into 6 small balls, and roll them between 2 pieces of parchment paper until they’re ¼” thick.
- Heat a large nonstick over medium heat and brush some veggie oil into the pan.
- Cook wraps, one at a time. Brush the top of each wrap with more veggie oil.
- Cook each side for about 20 seconds — cooking these too long will make them brittle. You’ll know they’re done when each side has a light golden sear.
- Wrap in a kitchen towel as you cook the rest of the wraps.
- Serve warm and enjoy!