The Clean Keto Tortilla Collection: 8 Ways to Spice Up Your Wraps, Chips & Casseroles
Your go-to Clean Keto Tortillas just got a gourmet twist. With a few pantry spices, you can create wraps and casseroles that taste like restaurant favorites — all from one easy dough base.
1. Garlic & Herb
½ tsp garlic + onion powder, 1 tbsp parsley or chives
Use for: veggie wraps, pinwheels, and sandwich roll-ups
2. Italian Parmesan
1 tsp Italian seasoning, 1 tbsp nutritional yeast or parmesan
Use for: pizza bases or baked casseroles
3. Sun-Dried Tomato Basil
2 tbsp minced sun-dried tomatoes, 1 tbsp basil
Use for: hummus wraps or Mediterranean bowls
4. Smoky Chipotle
½ tsp smoked paprika, ¼ tsp chipotle powder
Use for: tacos or enchiladas
5. Everything Bagel
1 tbsp everything bagel seasoning
Use for: breakfast wraps with eggs or avocado
6. Lemon Rosemary
½ tsp lemon zest, ½ tsp crushed rosemary
Use for: chicken or chickpea salad wraps
7. Cumin-Turmeric Detox
½ tsp turmeric, ¼ tsp cumin, dash black pepper
Use for: anti-inflammatory flatbreads or warm dippers
8. Sweet Cinnamon
½ tsp cinnamon, 1 tsp monk fruit or allulose
Use for: almond butter dessert wraps or breakfast roll-ups
Time-Saving Tips
- Make a double batch — season half one way, half another.
- Store in the fridge for up to 5 days, or freeze with parchment between layers.
- Toast triangles into chips and serve with guacamole or your favorite dip.
*****
Low Carb Tortilla Recipe
Ingredients
- - 1 cup blanched almond flour
- - 2 tablespoons ground flaxseed meal
- - 1–2 tablespoons psyllium husk powder 1 tbsp for soft, 2 tbsp for sturdy/chip use
- - 1/2 teaspoon baking powder
- - 1/4 teaspoon sea salt
- -1/2 teaspoon garlic powder
- - 3/4–1 cup hot water start with 3/4 cup; add more if dough feels dry
Instructions
- Combine dry ingredients: In a medium bowl, whisk together almond flour, flaxseed meal, psyllium husk, baking powder, and salt.
- Add hot water: Slowly pour in hot water while stirring with a spatula until a soft dough forms. Adjust water as needed.
- Rest: Let dough sit for 5–10 minutes to absorb liquid and become pliable.
- Form & roll: Divide dough into 6 equal balls. Roll each between parchment paper into thin rounds (6–7 inches).
- Cook: Heat a dry nonstick skillet over medium heat. Cook tortilla on each side until light brown spots appear.
- Serve: Keep warm under a clean towel for soft wraps, or cut into triangles and bake at 375°F (190°C) for 8–10 minutes for chips.
Video
Notes
- Use 1 tablespoon psyllium husk for softer tortillas, 2 tablespoons for sturdier wraps or chips.- If dough feels dry, add 1–2 tablespoons more hot water.
- Store tortillas in the refrigerator for up to 5 days or freeze with parchment between layers.
- Reheat briefly on a dry skillet or in the oven for 15 seconds per side.
Nutrition
Bring creativity back to your kitchen with these simple but gourmet Clean Keto Tortilla variations. One basic recipe — countless flavor possibilities for wraps, casseroles, chips, and flatbreads that taste indulgent but keep your wellness goals in check.
State of Well-Being with Carlisa Krenek
