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Keto Sandwich Wraps – Sun-dried Tomato and Basil

  • Author: Mellissa Sevigny
  • Total Time: 13 minutes
  • Yield: 4 wraps 1x
  • Diet: Diabetic


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.


  • 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


  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.


Approximate net carbs per wrap = 2g

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


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

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

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