Name: Effortless Weiche Mandel-Wraps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American-Mexican
Ingredients: 120 ml warm water.; 1 tablespoon olive oil.; 1/4-1/2 teaspoon salt.; 1/2 teaspoon baking powder.; 10 g psyllium husk powder.; 18 g coconut flour.; 96 g ground almonds.

A pile of just-cooked flatbreads sits on a speckled gray counter with a small bowl of chopped greens nearby. | magichouserecipes.com

If you're after a low-carb fix for tortillas, check out these flexible wraps. Super simple to throw together and awesome for nachos, tacos, or quesadillas. They taste great but are way lighter than usual options.

Why it's awesome

Gluten-free, plant-based, and works for low-carb folks. There's just 2g carbs in each one, so it's perfect if you watch what you eat.

All you need

Base: 20g coconut flour, 70g almonds.
Binding: 1/2 tsp baking powder, 1 tbsp psyllium husk.
Wet: 1 tbsp olive oil, salt, 150ml warm water.

How to pull it off

Dough: Blend all dry stuff, add the oil and water, knead it all together.
Shape: Portion it out, roll each one between sheets of parchment.
Cook: Pop them in an oiled pan, give each side 2-3 minutes until done.

Super flexible

Wrap them around hot or cold fillings, use for nachos, base for pizzas, or dunk in soup. Burritos? Go ahead.

A plate loaded with several golden, freshly cooked tortillas sits on a plain background with a tiny bowl of olive oil and a small wood bowl with chopped cilantro. | magichouserecipes.com

Keeps well

Dough stays fine in the fridge for a day, the wraps themselves last four. Freeze them, and they're good for three months.

Stuff folks ask

Way fewer carbs than regular tortillas—just 2g. Easy to warm back up. Swap the flours if you like.

Switch it up

Try out different spices, bake leftover dough as nachos. Don’t overcook, and if you’ve got a tortilla press you’ll save a bunch of time.

Nail the dough

You want it moist, not sticky. Drip in more water if it’s too dry, knead well.

Suit your crowd

Swap almonds for sunflower seeds for a nut-free spin, or use lupin flour for new flavor. It can even work for FODMAP diets.

A stack of flatbreads rests on a gray table, next to a small dish of olive oil and a bowl of fresh cilantro. | magichouserecipes.com

Leftovers? No problem

Turn leftover mix into mini wraps or nachos. Nothing gets tossed.

Hearty and filling

Only 2g carbs, plus you've got plant protein, fiber, and healthy fats packed in.

Stays tasty longer

Seal them up tight, stick parchment between layers. Freeze in batches for easy grab-and-go.

Psyllium husk magic

Keeps wraps bendy instead of crumbly like gluten does. Xanthan gum is another choice but acts a bit differently.

Three golden-brown flatbreads stacked up on a gray surface, next to fresh herbs and a little bowl of chopped chives. | magichouserecipes.com

Even results every time

A tortilla press or hefty pan flattens wraps perfectly. Great for burritos and tacos.

Frequently Asked Questions

→ How do I keep these wraps fresh?: Cover them and stash in the fridge. They last 3–4 days. Make the dough the day before, if you want.
→ Is there a swap for psyllium husk powder?: If you only have whole psyllium husks, use twice as much or grind them up in a spice grinder until fine.
→ Why are my wraps cracking?: If your pan’s too hot, the wraps get dry and break. Cook over medium and don’t leave them on too long.
→ Can I prep the dough in advance?: Totally. Make the dough a day ahead and keep it wrapped in cling film in your fridge.
→ How do I tell if the dough's right?: Dough should be moist but not super sticky. Sticky? Add more coconut flour until it feels right.

Effortless Weiche Mandel-Wraps