You'll also find this recipe on page 47 of our WTF? Cookbook.
The key to keeping these wraps from sticking to the pan is to make sure the heat is high enough. You can also re-roll the wraps once cooked if you'd like them thinner.
Makes 4 portions - macros per portion:
170 Calories / 3.4g Carbs / 5.5g Protein / 13.3g Fat
In a bowl mix the linseed, psyllium husk, salt & oil.
Add the water and mix until it becomes a firm dough (this takes around 30 seconds).
Allow to cool for 10-15 minutes.
Divide the mix into 4 and form a dough ball.
Place between 2 sheets of greaseproof paper and either using your hands or a rolling pin, create the size and shape wrap that you want.
Use a good non-stick pan over a medium/hot temperature. Peel the wrap off the paper and place it in the pan. Cook for 60-90 seconds before turning.
Cook the wrap to your taste - the longer you cook it the crispier it will go. 60-90 seconds on each side will leave it soft and fluffy.
Nutrition per serving
Calories 170, Carbs (net) 3.4 grams, Protein 5.5 grams, Fat 13.3 grams