As I was considering alternatives for corn tortillas, I ran across a few options on low carb and paleo websites with various variations, from a mix of almond flour and cornmeal, which are still too high in carbs, to cauliflower tortillas. Cauliflower is amazing and I’ve used it to make pizza crust, but I can’t really advocate for it as a tortilla.

Then last week I was finishing up my two week induction period on phase 1 of Atkins where you should be avoiding anything with grains. But flax meal is permitted and I got to thinking that flax has a texture similar to ground corn so it could substitute for the masa. I made waffles with flax meal and they have good flavor that isn’t exactly like corn, but still a taste in the same ballpark. I decided to try making a thin pancake batter like a crepe and cooking in the skillet. The result was a thin cake that is similar to a tortilla and can be used for tacos or enchiladas or wrapping meat, eggs, or even vegetables in. They can be frozen, with a sheet of wax paper between each layer to prevent sticking, and heated on a griddle or skillet or microwaved. They do NOT fry well. In some ways these also resemble the flat Indian bread paratha.

These tortilla substitutes are flavorful, super low carb’d, and easy to make. If you have a problem with flax meal, then don’t try them. Golden flax meal tastes better and looks prettier, than the regular flax meal. This recipe works for the Induction phase of Atkins and for any other level.

Mock Tortillas

These are a cross between tortillas and crepes. They use egg to hold the flax meal together. Make them very thin. You can roll a scrambled egg with bacon or sausage and cheese inside these or fold them over like tacos. They can be reheated in the oven or on top of a griddle like a tortilla.

2 tablespoons Golden Flax Meal
1 tablespoon Parmesan Cheese, grated
1 Egg
1/4 teaspoon Baking Powder
1 tablespoon Oil
1/2 tablespoon Water

Mix ingredients in a bowl until they are well blended. Batter should be thin. If not, add enough water to get it thin and easily spreadable. Heat a large skillet over high heat and spray with cooking spray or lightly oil using a paper towel. Reduce the heat to medium high.

Pour 1/2 of the mixture in the center of the skillet and use a rubber spatula to spread it into a 5 to 6″ circle. It should be very thin. Put a lid over it and cook for about 2 minutes. Check to see if the center is set up. If so, then use a pancake spatula to flip the cake to the other side and cook about 2 minutes on that side.

The resulting bread should be lightly browned and firm.

Makes 2 tortillas.

Nutrition Information per crepe:
Calories: 97.3 Fat: 7.7 g Net Carbs: 0.4 g Protein: 5.7 g

Tip: To make a batch of four, double the ingredients except the egg. One egg is enough for a double batch. Add a little more water to get the thin batter.