I love layering lots of yummy flavors, and this keto wraps recipe helps make my low carb bread dream come true!!
These flaky, herby, low carb tortillas are perfect for all kinds of recipes, like quick wraps, cheesy tacos, or breakfast burritos!
This chewy, delicate wrap makes the perfect handheld container for all sorts of fillings. Basically, take any of your low carb lunch ideas, toss them in this wrap and voila! A delicious lunch, on the go!
The possibilities are literally endless! Let’s start!
Looking for more keto lunch ideas? Check out my ham roll ups, cucumbers subs, or my cabbage wraps.
What I Love About This Low Carb Wraps Recipe
These keto wraps hit all of the high points for a favorite recipe:
- Ready in under 30 minutes!
- No special tools or techniques – anyone can make these
- The perfect base for all of your favorite on-the-go meals
Recipe Notes
Working with dough can feel daunting, but you’ve got this, friend! Here are a few helpful hints for gathering ingredients and getting started!
Ingredient Notes
Almond Flour – this keto flour is made from ground almonds and can come in a variety of textures. When baking almond flour bread, it’s important to get the finest ground version that you can! My fave brands are Bob’s Red Mill and Trader Joe’s brand.
Xanthan gum – this plant-based ingredient helps bind gluten free flours.
Apple Cider Vinegar – this fermented apple juice is kind of a miracle. It’s good for everything from giving your hair a fresh shine, clearing your skin, to boosting your metabolism! When baking, it helps activate baking soda to help foods rise and be melt in your mouth fluffy!
Tools To Make
- Skillet – using a large, nonstick skillet will make getting these wraps nice and golden a breeze.
- Rolling pin – Don’t have one? Use a tall drinking glass!
- Parchment paper – this silicone-coated paper makes it easy to work with doughs of all kinds. Rolling out your wraps between parchment sheets will keep the dough from sticking.
Storing Tips
These keto wraps are best served right away, but if you have extras, store them in the fridge in an airtight container. Reheat them by wrapping in a damp paper towel and placing them in the microwave.
Can You Freeze Them?
You could freeze these tortillas for lunches later, but, a word of warning, it may make them a little brittle.
If you decide to go for it, freeze these low carb wraps individually between layers of parchment in an airtight container. Reheat the same as above – in the microwave wrapped in a damp paper towel.
Serving Recommendations
These wraps are good ALL day EVERY day! Here are a few of my favorite ways to enjoy them:
- Lunch wraps: with sliced deli meat, cheese, mayo, and freshly cut veggies
- Keto breakfast burritos: wrap them up with some scrambled eggs, cheese, and bacon!
- Use them to make low carb quesadillas!
- Use them to make keto burritos with all your favorite burrito fillings.
Recipe Variations
This low carb wraps recipe is difficult to switch ingredients around, as with most baked goods. But, if you’re looking to make a few swaps, read on!
- Skip the herbs, and mix in your faves! You can get as funky as keto taco seasoning, or as simple as salt and pepper. I love to add garlic for a low carb garlic bread wrap.
- Turn these into keto desserts wraps (kinda like a low carb crepe) by skipping the seasoning and salt, and adding your favorite dessert fillings. My favorite way to do this is with butter, erythritol, and cinnamon (ala keto cinnamon rolls!).
More Keto Bread Recipes
Looking for more low carb bread options? Here are a bunch of recipes to make all your bread dreams come true!
Keto Wraps
Print Recipe Pin RecipeIngredients
- 1 1/4 Cup Almond Flour
- 2 Teaspoons Xanthan Gum
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1 Tablespoon Italian Seasoning
- 2 Teaspoons Apple Cider Vinegar
- 1 Egg
- Cooking Spray
Instructions
- Preheat oven to 375 F and line a baking sheet with parchment paper.
- Combine dry ingredients in a food processor.
- Add apple cider vinegar (2 teaspoons) and egg (1) and combine until the dough forms into a ball.
- Prep: Lay a sheet of parchment on the counter and spray with cooking spray. Spray a second sheet of parchment with cooking spray and set aside. When working with the dough, you'll want to use damp hands as the dough will be very sticky.
- Form the wraps: Divide the dough into 6 small balls, then flatten into discs. Place each disc onto prepared parchment and lay the second sheet of parchment on top. Use a rolling pin to roll each disc until it's 1/4" thick. Use your damp hands to clean up any cracks that formed in the dough as it was rolled. Transfer the wraps to your prepared baking sheet. I was able to comfortably fit 3 wraps on the baking sheet at a time.
- Bake in preheated oven for 7 minutes. Then flip and bake for another 4 minutes. You'll know the wraps are done once the edges are golden and the center is cooked through. Enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
Nutritional information is based on 1 wrap if you make 6 wraps using this recipe.
