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The flax seed wraps recipe has been inspired by Flax Wraps from Dr. William Davis’s book The Wheat Belly.
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These flaxseed wraps are tender and soft from the flaxseeds, crunchy from the vegetables, and so easy to make. They are great as a savory breakfast, or just as a quick, portable lunch.
These flaxseed wraps will revolutionize your meal prep. That’s something I don’t say lightly. After making my first batch of these wraps a few years ago, I was hooked. I have used them to wrap up pretty much anything I could think of. Some of my favorite fillings to date are hummus with alfalfa sprouts, guacamole with tomatoes, marinated tempeh strips with cucumbers and bell peppers, black bean dip with spinach and cilantro, the list could go on and on . . .
I make a huge batch on the weekend and then eat them throughout the week. They last a long time, are very portable, and all the fillings make them burst with flavor.
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USED TOOLS:
Blender:
Cookware set:
Cast iron pan:
Cutting board:
Knives:
Rolling pin:
Measuring cup:
Measuring spoons:
Tongs:
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MUSIC:
Piano & Sax by Joakim Karud
Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0
Music promoted by Audio Library
Original Source Can Be Found Here
