Nutrition Facts
Servings: 4 ServingCalories:250kcalTotal Fat:19gSaturated Fat: 3gTotal Carbohydrate:12gDietary Fiber: 8gSugars: 2gProtein:6g
Keto Fiber-Rich Veggie Wraps
Sometimes, we just crave a wrap—something hearty, handheld, and packed with nutrients. But finding a keto-friendly, high-fiber wrap that doesn’t fall apart or taste bland can be a challenge. That’s why we love making these Keto Fiber-Rich Veggie Wraps at home.
The secret? A soft, pliable wrap made with psyllium husk, almond flour, and flaxseed, giving it a great texture and an extra boost of gut-healthy fiber. The filling is just as satisfying, with warm, garlicky mushrooms, fresh baby spinach, and creamy avocado. Whether we’re looking for a quick lunch or an easy meal prep option, this dish is always a win.
Description
A Nourishing, Low-Carb Wrap Packed with Fiber and Flavor
These Keto Fiber-Rich Veggie Wraps are made with a wholesome blend of psyllium husk, almond flour, and flaxseed, then filled with fiber-rich sautéed mushrooms, fresh spinach, and creamy avocado. Perfect for a light, satisfying meal that keeps carbs low while boosting digestion and nutrition!
Ingredients
- 1/2 cup almond flour
- 2 tbsp psyllium husk powder
- 1 tbsp ground flaxseed
- 1/4 tsp salt
- 1/2 cup hot water
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 cup mushrooms, sliced
- 1 clove garlic, minced
- 2 cups baby spinach
- 1 medium avocado, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- Extra avocado slices
- Drizzle of olive oil or tahini
- Red pepper flakes for spice
For the Wraps:
For Serving (Optional):
For the Filling:
Instructions
- In a mixing bowl, combine almond flour, psyllium husk, flaxseed, and salt.
- Add hot water and olive oil, stirring until a dough forms.
- Divide the dough into 4 equal balls and roll each into a thin, round wrap between parchment paper.
- Heat a non-stick skillet over medium heat and cook each wrap for 1-2 minutes per side, until golden and pliable. Set aside.
- Heat olive oil in the same skillet and add mushrooms. Sauté for 5 minutes until softened.
- Stir in garlic, spinach, salt, black pepper, and smoked paprika, cooking until the spinach wilts.
- Lay each wrap flat and fill with sautéed mushrooms, spinach, and sliced avocado.
- Roll up tightly, slice in half, and serve with your favorite toppings.
Make the Wraps:
Prepare the Filling:
Assemble the Wraps:
Note
Substitutions & Variations
- Nut-Free: Replace almond flour with coconut flour (adjust water as needed).
- Extra Protein: Add shredded chicken or tofu to the filling.
- Cheesy Version: Sprinkle shredded cheddar or feta inside the wrap.
- Spicy Option: Add red pepper flakes or sriracha to the filling.