Flaxseed Wrap



Breakfast Burrito!!



This versatile and easy wrap recipe is courtesy of Dr. William Davis, author of “Wheat Belly”.  This recipe is located in Appendix B, page 244 of the hardback and reprinted with his gracious permission.

I MISS tortillas...wraps...sandwiches...etc.  I've decided to stay on Stage 1 and stay away from grains so whenever I can do a cheater version and it also tastes good then it's a winner.

I made a breakfast burrito out of this wrap, but you could use it for any meal in a number of ways and in all kinds of dishes.  This is a sturdy and flexible wrap.  I guess you could call it a flat version of the MIM.

The wraps can be refrigerated for a few days or even frozen.  The original recipe suggests using vegetable juices in place of the water to make different variations.  I wonder how this would turn out by removing the spices and adding cocoa powder and sweetener...and maybe fill it with cream cheese....oh boy, that I've gotta try!  Or maybe even toast and slice it to make chips?

Print this recipe:  Flaxseed Wrap

 

Flaxseed Wrap

Makes 1 wrap

3 tablespoons ground flaxseeds

1/4 teaspoon baking powder

1/4 teaspoon onion powder

1/4 teaspoon paprika

pinch of sea salt or celery salt

1 tablespoon coconut oil melted (plus extra to grease the dish)

1 tablespoon water

1 large egg

Mix all the dry ingredients in a bowl; stir in the coconut oil, egg and water until blended.

Grease a microwave-safe glass or plastic pie pan with coconut oil.  Pour the batter and spread evenly over the bottom.  Microwave on high for 2-3 minutes until cooked.  Let cool about 5 minutes.

To remove, lift up an edge with a spatula, if it sticks, use a pancake turner to gently loosen from the pan; flip the wrap over and top with desired ingredients.