Flaxseed Sandwich Wrap

A great option for when you’ve had enough bread in one day. Gluten-free, low-carb, vegetarian, Paleo, and keto-friendly.

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Ingredients

1. 3 Tbsp / 45 ml freshly ground flaxseed
2. 1 large egg, preferably organic pastured or omega-3
3. 1 Tbsp / 14 ml organic cold-pressed (unrefined) canola or light olive oil
4. 1 Tbsp / 14 ml water
5. ¼ tsp. / 1 ml baking powder, preferably aluminum-free
6. ¼ tsp. / 1 ml cayenne pepper
7. ¼ tsp. / 1 ml celery salt

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Directions

1. Mix all the above ingredients together with a fork.
2. Heat a skillet with oil (spread evenly in the pan.) Pour the ingredients into middle of heated pan and spread by turning pan slightly (as in a crepe.)
3. Cook on medium heat 3 minutes on first side then flip with spatula and heat another 2-3 minutes.
4. Place “crepe”/“wrap” on a plate and fill with additional ingredients*.
5. Make a cut down the center if you wish and fold to make a sandwich, or simply fold over to wrap.

*Examples: hummus, pesto, lettuce, cheese, tomato, etc. Cooks up kind of like a pancake.

• Exchanges per Serving: ¾ Protein, 2 Fat
• Serving Size: 1 wrap

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