This is a wonderful way of getting more essential fats into the body and a gluten free option for lunch/supper.  The wraps can be stored in the fridge over a few days and filled with chopped salad and protein as you desire.


  • 3 tbs ground flaxseeds
  • ¼ tsp baking powder (gluten free)
  • ¼ tsp onion powder
  • ¼ tsp paprika (or replace both spices with 1 tsp of dried oregano)
  • pinch of good mineral salt
  • 1 tbs coconut oil
  • 1 tbs of water or use coconut water, freshly juiced beetroot or carrot juice
  • 1 large egg


Turn oven to 180C/350F.

Mix together the ground flaxseeds, baking powder and spices/herbs. Stir in 1 tbs of coconut oil.  Beat in the egg and add 1 tbs water and then mix altogether.

Grease a glass or oven proof ceramic round pie dish.

Place in an oven and cook for 5 minutes or is easy to lift form the pan with a spatula.

Let it cool for 5 minutes before you fill with favourite salad ingredients.

Adapted from William Davis, Wheat Belly.

Dairy Free, Gluten Free, Recipes