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Easy Keto Recipes, Meal plans and Menu Plans, Low Carb, Paleo, & Gluten Free Recipes

Keto Recipes ⇨ Keto Sandwich Wraps – Sun-dried Tomato & Basil

Keto Sandwich Wraps – Sun-dried Tomato & Basil

Created By: Mellissa  |  Updated:   |   127 Comments

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These Keto Wraps are easy to make and super versatile. You can use them for keto sandwich wraps, as lasagna noodles, and even as keto tortillas for burritos and enchiladas! Dairy-free, nut-free, and gluten-free wraps that can be used for regular keto, Squeaky Clean Keto, and the Whole30 too.

A stack of completed keto sandwich wraps with a rolled wrap on top showing the flexibility of the finished product
Keto Sandwich Wraps ready to use!

These keto sandwich wraps are great to have on hand for quick keto lunches. While I’m a huge fan of my easy keto HOP bread for sandwiches, there is something about a wrap that makes it a completely different experience. And let’s be honest, lettuce wraps, while they are a passable substitute and low in net carbs, are just nowhere near as satisfying.

As mentioned above, because these keto wraps are also dairy-free, grain-free, and nut-free, they work well for people with food intolerances or who are following an elimination protocol like the Squeaky Clean Keto Challenge or the Whole30 program.

These keto wraps are also just a great option for when you are trying to keep your calories and carbohydrates down, but still want that bready mouthfeel in your wrap. At 10 grams of protein per wrap, these are great for vegetarian keto diets to round out your nutrition profile and make sure you are meeting your daily value of protein. 

Keto Sandwich wrap used to make a tuna salad wrap with arugula and wrapped in parchment paper to hold it all together.
Keto Sandwich Wrap with tuna salad and arugula

Very similar to the wildly popular spinach wraps from my second book Squeaky Clean Keto, these keto sandwich wraps are subtly flavored with sun-dried tomatoes and dried basil. It’s just enough to mask the taste of the eggs, but not enough to overpower the flavor of whatever you are eating it with.

This flavor profile also makes these keto wraps the perfect vehicle for lasagna noodles, which I’d layer in a springform pan which is round like the wrap and just makes it easy. Look for a keto lasagna recipe detailing exactly how I make it using these keto wraps here on the blog soon.

While I wasn’t aiming for a keto tortilla recipe with this wrap, they are a great alternative to low carb tortillas in soft applications like burritos and tacos. They won’t translate well to keto tortilla chips unfortunately, so I’ll work on something else for that down the road.

keto sandwich wraps folded to show flexibility

Keto Sandwich Wraps Instructions and FAQs

What ingredients do I need to make these wraps?

To make these keto wraps, you will need:

  • Eggs
  • White vinegar
  • Coconut Flour
  • Psyllium Husk Powder
  • Sun-dried tomatoes (dried, not in oil)
  • garlic powder
  • dried basil
  • salt
  • Avocado oil spray (or other light oil)
Keto Sandwich Wraps ingredients shown measured out in small bowls
Ingredients you will need to make Keto Sandwich Wraps

What equipment do I need to make these low carb wraps?

For making the keto wrap batter you will need a basic blender. It can be a personal sized blender like a nutribullet, or any other basic kitchen blender – you won’t need anything heavy duty or commercial grade for this recipe. 

I cooked these keto sandwich wraps in my 8 inch Dash Griddle, which made it super easy. I started using this cooking technique thanks to the recommendation of a bunch of people in our Squeaky Clean Keto Facebook Group, who found it so much easier than cooking them on the stovetop. 

The benefits of the dash griddle are that the heat is even and consistent, so you are less likely to over brown these keto wraps. You also don’t have to flip them because they cook through when the top is down, but if you do flip them it’s very easy because of the non-stick surface.

Keto Sandwich Wraps cooking on a dash griddle shown after flipping

Coming in at just $24.99, the Dash Griddle is a minor investment that makes cooking not just these keto wraps but also my cream cheese pancakes, snickerdoodle crepes, or even my egg fast fettuccini alfredo noodles so much easier.

All that being said, you don’t need a Dash Griddle to make these keto wraps. You can absolutely cook them over medium heat in a non-stick pan on the stove and get excellent results.

How do I make keto wraps?

These keto sandwich wraps are pretty easy to execute and basically require only two steps to make.

Step 1 – Making the keto wrap batter

First you’re going to make your batter, which only requires you to put the ingredients in a blender and blend until smooth. The batter will be thick, and may thicken over time due to the psyllium husk powder. It should still pour just fine, but if you find that it becomes too thick to pour you can thin it with a teaspoon of water to thin it out.

Keto Sandwich Wraps batter in a pyrex measuring cup before cooking, shows the consistency of the batter as step 2 in the process

Step 2 – Cooking the keto wraps

Whether you are using the Dash Griddle or a non-stick saute pan on the stovetop, the method for cooking these keto wraps is similar.

First give a shot of cooking spray to your pan surface to make sure they don’t stick. Pour about 1/4 cup of batter into the pan, and then because it’s a little on the thick side, you’ll have to spread it out evenly with a rubber spatula to cover the surface of the griddle or an 8 inch non-stick saute pan.

If using the griddle, just drop the top and let it cook about 2 minutes or until firm but not browned. If cooking the wraps on the stovetop, cook for about 1 minute, then flip with a thin flexible spatula and cook for about 30 seconds or until firm. If they are getting very brown, you’ll need to reduce the heat on your stove. If these keto sandwich wraps get too crisp during cooking, they will lose their flexibility for rolling or folding.

Storing your Keto Sandwich Wraps

These keto wraps will keep in an airtight container in the fridge for up to 1 week, and in the freezer for up to 6 months. If you are freezing these wraps, I recommend placing a small piece of parchment paper in between each wrap, so that they don’t stick together and are easy to remove from the package individually as needed.

Because these keto wraps freeze so well, I like to make several batches at once to have them on hand for sandwiches or to use as noodles whenever the mood strikes.

Keto Wrap Substitutions and Variations

Can I make these keto wraps with almond flour?

Yes, you can replace the coconut flour with almond flour in these keto wraps.

Can I make these keto wraps egg-free?

These keto wraps rely on the eggs for texture and as a binder, so unfortunately I don’t recommend trying to replace the eggs in this recipe. However, if you find a creative and effective way to make this wrap recipe egg free, please do let us know in the comments!

Can I omit the sun-dried tomatoes to make this wrap recipe nightshade-free?

Yes! If you are omitting the sun-dried tomatoes I recommend also omitting the basil. The flavor will be very basic and neutral that way. As an alternative, you can replace the tomatoes and basil with 1/2 cup baby spinach leaves and 1/8th teaspoon of nutmeg like the keto spinach wraps in my Squeaky Clean Keto book.

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Keto Sandwich Wraps – Sun-dried Tomato and Basil

★★★★★

4.8 from 87 reviews
  • Author: Mellissa Sevigny
  • Total Time: 13 minutes
  • Yield: 4 wraps 1x
  • Diet: Diabetic
Print Recipe

Description

These Keto Wraps are easy to make and super versatile. You can use them for keto sandwich wraps, as lasagna noodles, and even as a low carb tortilla replacement for burritos and enchiladas! Dairy-free, nut-free, and gluten-free.

Ingredients

Scale
  • 6 large eggs
  • 1 teaspoon white vinegar
  • 1/4 cup sun-dried tomatoes (dry, not in oil)
  • 2 tablespoons coconut flour
  • 1/2 teaspoon psyllium husk powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • Avocado oil spray for the pan

Instructions

  1. Put all of the ingredients (except the oil spray) in a blender and blend until smooth and uniform in color.
  2. Heat the dash griddle (or nonstick pan over medium low heat on the stove) and spray lightly with avocado oil spray (or other oil.)
  3. Pour about 1/4 cup batter into the griddle and spread the batter with a rubber spatula to cover the griddle evenly to the edges or form an 8 inch circle in a pan. Lower the lid and cook for about 2 minutes or until firm but not browned. If using a pan, flip with a thin, flexible spatula after about 1 minute and then cook another 30 seconds, or until firm.
  4. Remove and repeat 3 more times until you have 4 wraps.
  5. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 6 months.
  6. Bring to room temperature before using.

Notes

Approximate net carbs per wrap = 2g

  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Category: keto breads
  • Method: stovetop
  • Cuisine: american

Nutrition

  • Serving Size: 1 wrap
  • Calories: 140
  • Fat: 8g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 10g

Keywords: keto wraps, low carb wraps, gluten free wraps

Reader Interactions

Comments

  1. Luann Ragonesi says

    Do you have a video of this recipe? I bought a Dash griddle and tried these and the bottom cooked way too fast and the top barely cooked. When I tried to cook them just on the bottom and then flip it, it totally fell apart. The pieces taste good , but I couldn’t make these after trying several times. I would love to watch you make them as I think it would really help!

    Reply

  2. Kate Horrell says

    My batter was not thick at all in fact it was funny. I didn’t have any sun dried tomatoes but still added everything else including the basil. I made these on my mini dash griddle so I got 6 of them. I was so surprised there was NO eggy taste at all. Only the first one got a little brown but it took 5 minutes the other 5 didn’t get brown at all n I cook them all for 5 minutes. All of them were flexible to eat except one n that one broke in half. They were very good n easy to make.

    Update…I think I found out what my problem was both my coconut flour n psyillum husk powder were past the use date of 2021.

    ★★★★

    Reply

  3. Jerilyn says

    These look and sound wonderful, but unfortunately I am allergic to tomatoes. Do you have any suggestions for a substitution?

    Reply

  4. Suzi says

    Help I’ve made these twice now and both times in the dash griddle, they get browned too fast and they crumble or if they do hold together, there’s no flexibility. I made the recipe exactly as written. I used the remainder of the batter in the dash waffle maker, the mini and they’re adorable and they’re delicious but I want to wrap what am I doing wrong?

    ★★★★★

    Reply

    • Mellissa Sevigny says

      These should definitely not be crumbling – your batter must be too dry for some reason, but I’m not sure what the problem is not being there to see it. You can try adding an additional egg to the mix but honestly you shouldn’t have to. Perhaps your flour is too course or the psyllium isn’t finely ground?

      Reply

  5. Suzi says

    Help! I’ve made these twice now in my dash mini griddle, and both times they browned (before they were done) and fall apart with no flexibility. Can’t tell you how disappointed I am. I used the remainder of the batter in my dash mini waffle make and they are perfect as waffles. But I so wanted to wrap.
    This recipe is absolutely delicious. I just can’t make a wrap out of them. Good waffles, but no wrap.

    ★★★★★

    Reply

  6. Mary James says

    You mentioned that you can use the dash griddle for the snickerdoodle crepes and fettuccine noodles. How long would you cook them for in the griddle? I am so forward looking to using the griddle for all of these recipes.

    Thank you in advance,

    ★★★★★

    Reply

  7. Carole says

    These are the very best wraps I’ve ever made (including high carb). The flavour with the sun dried tomato is Devine. They are also very thin, bend and roll without breaking. Need to make more as used the last one this morning – bacon lettuce sun dried tomato and mayo wrap. Perfect.
    Thank you Mellissa

    ★★★★★

    Reply

  8. Jen Lemon says

    Easy to make and delicious! The wrap itself was filling enough that I found myself just eating the wrap!

    ★★★★★

    Reply

  19. Tara Enright says

    My type of wrap not to thick I like mine so thin and this looks really good. I need it in my life asap!

    ★★★★★

    Reply

  20. Donna Brown says

    These wraps are better than any I can buy and so handy! I Love that I can eat them on the go in my hand.

    ★★★★★

    Reply

  23. Carole Ridley says

    Hi. Mellissa. I made these today using egg whites then added 1/4 cup sundried tomatoes in oil to replace the fat from the egg yolk. They are amazing. Exactly what I was looking for as a pasta replacement.
    Thank you.

    ★★★★★

    Reply

  24. Dawn says

    These smell divine! Making my first batch, doybled the recipe. However, my batter is THICK. Help? I added some water,but still not smooth and pretty. Is the batter typically thick?

    Reply

  26. Cheryl says

    We have the dash mini griddle… Going to try to prepare the batter and half the amount poured on griddle…. Do you think it will work??? Fingers crossed it will work… If not looks like I’ll be getting another gadget for my collection, LoL… Thank You for the Recipe….

    ★★★★★

    Reply

  30. AL says

    These are really good, and I need more eggs anyway. They are not overpowering in taste. I have made them both with and without the tomatoes. Both are good. I am trying to entice a friend to do more keto and she is allergic to tomatoes. She isnt fond of coconut flour. Could I do a almond flour? Maybe less since it doesnt absorb as well?

    ★★★★★

    Reply

  31. Melinda Stortenbecker says

    Definitely on my favorites list. I’ve been buying coconut wraps, but they are expensive. I was just wondering if/how I could make them and here they are! Thank you so much!!

    ★★★★★

    Reply

    • Brandy says

      These wraps are absolutely amazing and have so many different uses! I recommend making them in batches so you have them when you need them! I store them in an airtight container in the fridge or freezer so they are readily available!

      Reply

  41. Marg Barazi says

    Another fabulous recipe. Thank you Melissa. They were easy to make and delicious. Can’t wait to try other variations! It’s so nice to have a go-to wrap recipe not made with pork rinds (we don’t eat pork).

    ★★★★★

    Reply

  42. Tara Enright says

    They kind of resemble a crepe kind of. I’d be willing to try this for sure. Especially since it’s not so doughy like bread and I can actually taste my food and I bite into it. Thanks for sharing this recipe!

    ★★★★★

    Reply

  44. Augustin says

    I’ve tried a lot of keto wraps, and this is one of my favorites. Any wrap with a lot of eggs has a fluffier texture than an ideal substitute for grain-based wraps, but this one works very well for lots of different recipes.

    ★★★★

    Reply

  54. Carly Contreras says

    This easily became a family favorite. My husband is even getting involved in keto which is a total blast! Loved these ingredients. Easy to make!

    ★★★★★

    Reply

  58. Cindy says

    I haven’t tried this yet, but I have everything to try it. I really need to get back on track! This looks simple to make 😊

    Reply

  59. Lynda says

    Well I have them made them yet, but looks easy and good. Glad no dairy and should help me stay away from “store bought keto” bread/tortilla products.

    ★★★★★

    Reply

  61. Pamela says

    Can’t wait to try these! I have both of your books & appreciate you sharing so many free recipes. They are always great!

    ★★★★★

    Reply

  66. Tara Enright says

    I think I would try something like this. They look thin. I always like a bread type that isn’t to much breading because I feel like I get fuller and I like a nice thin piece of bread.

    ★★★★★

    Reply

  69. Lisa says

    I’m wondering if you think this will work if it’s baked on a 13×19 sheet pan & used for making pinwheels (appetizer)? If so, what temperature would you recommend cooking it at.

    Reply

  73. Maria M says

    Love finding new things to make with my Dash griddle. These look amazing and great for packing lunch for work.

    ★★★★★

    Reply

  81. Angelica says

    Ooh, I just got the dash griddle a month or two ago and all I’ve made in it is Keto grilled cheese sandwiches, these are amazing!!

    ★★★★★

    Reply

  83. Marg Oconnell says

    I love these wraps. So many times I am disappointed by keto soft tortillas that use pork rinds – pork being an ingredient my family does not eat. These are delicious and easy to make and thus, are a win for me in every way.

    ★★★★★

    Reply

  90. Karen U says

    Such an easy recipe and it tastes great! Thank you for so many wonderful recipes to help me on my new Keto journey.

    ★★★★★

    Reply

      • Carol A Renteria says

        I wonder if you could substitute all egg whites so it won’t taste “eggy”. I’m not sure how many egg whites would equal 6 eggs. I have to use my boughten egg whites soon so maybe I’ll just experiment till I get that kinda thick consistency like you mentioned. MMmmmmm…maybe 3 eggs and rest in egg whites. I’ll let you know.

        Reply

  94. Cindy Merrill says

    This is a great recipe find! My husband and I have been looking for egg wraps without any luck, so I have to give this a try!

    ★★★★★

    Reply

  97. Jane says

    Recipe is easy to make a head of time and useful for a busy work week. These wraps really are a great choice when you do not know what you want to eat. I use different herbs in the recipe to give the wrap a different flavor.

    ★★★★★

    Reply

  106. Kathie says

    Do you think these wraps could be made into chips or something like a wonton wrapper by frying or air frying?

    Also, what could substitute for the sun dried tomato if allergic to tomatoes? Some other vegetable (other than flour)?

    Reply

    • Mellissa Sevigny says

      There is a spinach version listed in the variations section if you can’t have tomatoes. I don’t think this would crisp up like a wonton, but I haven’t tried it yet so I could be wrong. If you try it let us know how it goes!

      Reply

  107. Roberta says

    Do you think that using finely grounded/powdered flexseed or chia seeds instead of psyllium could give a similar result here? I’ve unfortunately noticed that lately this latter gives me severe digestive issues, constipation almost until subocclusion and very strong nausea for hours and hours after eating something with it, even if drinking properly and choosing the best quality ingredients for the whole recipe… Discontinued the use, the issue went away, tryed again and here it came back :-(
    Thanks for the other suggestions for substitutions (almond flour instead of coconut flour and nightshade-free version much appreciated)

    Reply

    • LeanneKen says

      Could it be your psyllium husk powder has gone rancid? Even if you purchased it online it’s possible that if it was stored somewhere that was too hot especially with some of the heat throughout the summer. I store mine in the freezer for all my seed flours and nuts and everything like that. Especially when you had the exact same experience both times. It’s difficult to tell for sure if it’s gone just mildly rancid especially if you aren’t familiar with what it should smell like to begin with. I suppose all you can do is try a different brand maybe? Just a suggestion. It’s absolutely how fast some of this stuff can to bad especially when we don’t use it often or store it improperly.

      Reply

      • Mellissa Sevigny says

        I freeze my nut flours but never have tried for my psyllium powder. I might start at least refrigerating it to extend the shelf life, though I haven’t yet had a problem with it going rancid and I’m really sensitive to that too. Thanks for the suggestion!

        Reply

      • Terry S says

        I’ve never heard of psyllium going rancid but ground flax can definitely go rancid. You’re supposed to keep it in the refrigerator and don’t keep for an extended period of time. You’ll know when it’s gone bad by the smell.

        Reply

    • Mellissa Sevigny says

      Sorry to hear you are having issues with psyllium – theoretically ground flax can work, though the flavor will be a little different. I don’t recommend chia because the texture is all wrong for this. You’re almost better off just skipping the psyllium and replacing it with extra coconut flour, they will just be slightly less pliable but should still work. Let us know if you try it and how it works out!

      Reply

    • A S says

      I get horrible rashes from psyllium, xantham gum, flax and chia due to autoimmune illness (and with it, major food sensitivities in general) so I’m limited with my binders. I once read to try double the amount of gelatin for the psyllium or xantham gum and have found it a suitable alternative.

      Reply

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