Servings: 4 wraps

1 1/2 cup flaxseed meal

1 cup boiled water

1/2 tsp sea salt

1/4 tsp turmeric

1/4 tsp ground ginger

1/4 tsp garlic powder

1/4 tsp cumin

pinch coconut oil

It is important that the flaxseed meal is well ground or it will not absorb all the water. If not, process a few minutes in a blender before using.

Boil the water in a small pot. Remove from heat, add all the spices, and add the flaxseed meal all at once. Stir immediately with a wooden spoon until the flour absorbs all the water, and a ball of dough forms. It takes 1 or 2 minutes at most.

Put the dough on parchment paper on the counter to prevent it from sticking. The dough should not be too sticky, if so, sprinkle a little flaxseed flour on it.

Divide the dough into 4 equal-sized balls. Place one of the balls on wax paper and cover it with another piece of paper to prevent the dough from sticking to the rolling pin. Press the ball with your hand slightly to flatten it. Roll until is 2-3 mm. Remove the top paper and cut the tortilla with a knife using the lid of a pot or a medium plate (with the cutout you can make another tortilla).

Take out the bottom paper and take it to a pan with a pinch of coconut oil or without oil if it is a non-stick pan. Heat over medium-high heat and cook for 1-2 minutes or until the edge looks cooked and the center is soft, and you can easily slide a spatula under the tortilla to flip it. Cook for about one more minute on the other side. Don't overcook it as it will be very dry and won't roll up. Repeat these steps with the rest of the dough.

Serving size: 1 flaxseed tortilla

Cal: 225 - P: 9 - G: 15.7 - Cb: 13.5