Low Carb Whole Wheat Tortilla
Satisfy your craving for soft, pliable tortillas without compromising your low-carb lifestyle with this easy and nutrient-packed Low Carb Whole Wheat Tortilla recipe. Made with a wholesome blend of whole wheat flour, almond flour, and ground flaxseed, these tortillas are rich in fiber, low in carbs, and perfect for clean eating. The addition of olive oil creates a tender texture, while warm water helps bind the dough into smooth, rollable perfection. Ready in just 30 minutes, this recipe is a game-changer for meal prep—use these tortillas as the ideal base for wraps, tacos, or even homemade tortilla chips. Plus, they’re freezer-friendly, so you can always have a batch on hand for quick, healthy meals. Upgrade your tortilla game with this versatile and health-conscious option that doesn’t skimp on flavor or flexibility.
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Ingredients
- 2 cups Whole wheat flour
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 0.75 cups Warm water
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, almond flour, ground flaxseed, baking powder, and salt. Mix well to ensure even distribution of ingredients.
Step 2
Add the olive oil to the dry mixture, and mix with your hands or a fork until the mixture becomes crumbly.
Step 3
Gradually add the warm water while kneading the dough. Continue kneading for about 5 minutes until the dough is smooth, soft, and slightly sticky. Add a touch of water if the dough feels too dry, or sprinkle a bit of almond flour if it’s too sticky.
Step 4
Divide the dough into 8 equal portions and roll each into a ball. Cover them with a clean kitchen towel to keep them from drying out while you work.
Step 5
Lightly flour your work surface with almond flour. Flatten one dough ball with your hands, then use a rolling pin to roll it out into a thin, round tortilla, about 8 inches in diameter.
Step 6
Heat a large, dry skillet or non-stick pan over medium heat. Carefully transfer the rolled-out tortilla to the skillet.
Step 7
Cook the tortilla for about 1-2 minutes on the first side, until bubbles begin to form and the underside is golden brown in spots. Flip and cook for an additional minute on the second side.
Step 8
Remove the tortilla from the pan and place it on a clean kitchen towel. Cover with another towel to keep it warm and soft while you cook the remaining tortillas.
Step 9
Repeat the rolling and cooking process with the remaining dough balls.
Step 10
Serve the tortillas warm or let them cool completely before storing. Store in an airtight container in the refrigerator for up to a week, or in the freezer for longer storage.
Nutrition Facts
| Serving size | (565.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1693.2 |
| Total Fat 86.4g | 0% |
| Saturated Fat 9.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1645.5mg | 0% |
| Total Carbohydrate 200.7g | 0% |
| Dietary Fiber 43.3g | 0% |
| Total Sugars 4.6g | |
| Protein 55.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 324.0mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 1084.3mg | 0% |
Source of Calories