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Here’s one of hundreds of ways to use flaxseed wraps (see recipe below) for a tasty and filling breakfast, lunch, or dinner. As an alternative to making this with a sauce, spread a thin layer of hummus or pesto on the wrap before adding over ingredients.
Makes 1 serving
Flaxseed Wrap (below), cooled if freshly made
3 or 4 deli slices roast turkey
¼ cup green sprouts
½ hass avocado, thinly sliced
Handful of baby kale leaves, shredded lettuce, or butter lettuce
Wraps made with flaxseed and eggs are surprisingly tasty. Once you get the hang of it, you can whip up a wrap or two in just a few minutes. If you have two pie pans, you can make two wraps at a time and accelerate the process (though they will need to be microwaved one at a time). Flaxseed wraps can be refrigerated and will keep for a few days. Healthy variations are possible simply by using various vegetables juices (such as spinach or carrot) in place of the water called for.
Makes 1 serving
3 tbsp ground flaxseeds (can be purchased pre-ground)
¼ tsp baking powder
¼ tsp onion powder
Pinch of fine sea salt or celery salt
1 tbsp melted coconut oil, plus more for greasing the pans
1 tbsp water
1 large egg
Mix together the ground flaxseeds, baking powder, onion powder, paprika, and salt in small bowl. Stir in the coconut oil. Beat in the egg and water until blended. Grease a microwave-safe glass or plastic pie pan with coconut oil. Pour in the batter and spread evenly over the bottom. Microwave on high or 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.