Low‑carb almond & psyllium wraps
Thin, pliable low‑carb wraps made from ground almonds and psyllium — perfect for lunch fillings or quick keto wraps.
These low‑carb wraps are a brilliant alternative to shop-bought tortillas — tender, flexible and quick to make. Ground almonds and psyllium form the body while eggs and a little oil give stretch and strength.
Make a batch on a Sunday and use them for speedy lunches, roll-ups or to wrap leftover roast veg and chicken. They keep well chilled and reheat quickly on the hob for a soft, pliable result.
Ingredients
- 200 g ground almonds
- 15 g psyllium husk powder
- 5 ml baking powder
- 5 ml fine sea salt
- 2 eggs
- 30 ml olive oil
- 180 ml boiling water
Equipment
- digital scales
- rolling pin
- baking paper
- clean tea towel
- spatula
Instructions
Weigh the dry ingredients into a large bowl and whisk together: ground almonds, psyllium husk powder, baking powder and fine sea salt.
In a separate jug beat the eggs with the olive oil. Slowly add the boiling water while whisking to temper the mixture.
Pour the wet mix into the dry ingredients and mix with a spoon until it comes together. Use your hands to press it into a smooth, slightly tacky dough — it should be pliable but not runny.
Cover the bowl and leave the dough to rest for 15 minutes so the psyllium can fully hydrate and bind the mixture.
Divide the dough into 8 equal pieces. Place one piece between two sheets of baking paper and roll out with a rolling pin to a thin round about 18cm across. Repeat with remaining pieces.
Heat a dry non-stick frying pan over a medium–high hob. Cook each rolled wrap for 45–60 seconds on the first side until pale golden with brown spots, then flip and cook for a further 45–60 seconds. For 8 wraps expect about 24 minutes total active cooking time.
Stack cooked wraps on a plate and cover with a clean tea towel to keep them soft while you finish the batch. Serve warm with fillings of your choice.
Tips
- Weigh ingredients for consistent results — tiny changes to psyllium or water alter texture quickly.
- Roll each wrap between two sheets of baking paper to avoid sticking; dust with ground almonds if needed.
- If wraps crack when folded, reheat briefly on the hob and press gently with a spatula to soften.
- Make ahead: stack cooked wraps separated with baking paper, wrap tightly and refrigerate for up to 4 days or freeze for 6 weeks.
- To warm from frozen, thaw in the fridge overnight then reheat on a warm frying pan for 20–30 seconds each side.
Substitutions
ground almonds → almond meal, same weight
Stays closepsyllium husk powder → xanthan gum, 1 tsp (noticeably different texture)
Noticeably differenteggs → aquafaba 60 ml (vegan, will be noticeably different and less structured)
Noticeably differentolive oil → melted coconut oil, same volume
Stays close
Nutrition
Per serving · estimated
- 205
- Calories
- 7 g
- Protein
- 5 g
- Carbs
- 18 g
- Fat
- 5 g
- Fibre
- 1 g
- Sugar
- 350 mg
- Sodium
FAQ
Can I make these without psyllium husk?
Psyllium gives elasticity and binds the wraps. You can try xanthan gum but expect a different, slightly chewier texture and adjust quantities carefully.
How do I stop the wraps from cracking when folded?
Make sure the dough rested 15 minutes, roll thinly and reheat briefly on the hob to soften. If dough is too dry add 1–2 tbsp boiling water when mixing.
Can I freeze the wraps?
Yes. Layer with baking paper, seal in an airtight bag and freeze for up to 6 weeks. Defrost in the fridge and reheat on a warm frying pan.
Are these suitable for a ketogenic diet?
Yes — they are high in fat and very low in net carbs, so they fit well into a ketogenic meal plan.
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