Keto Big Mac Wrap — Gluten Free Wraps Made from Our Bread Mix in 90 Seconds
When I created these baking mixes, I never imagined they'd end up being used for quite so many things. Especially not as popular keto alternatives to everyday staples!
But here we are — and I absolutely love it. Our mixes have become so versatile and easy to use that our community is coming up with the most incredible foodie creations. The latest one? A gluten free keto wrap. Made in 90 seconds in the microwave. From a bread mix.
I honestly never would have thought it was possible — and yet here it is, and it is brilliant.
A Community Recipe
This one isn't mine — and I want to be very clear about that. It comes from one of our amazing followers all the way from Australia, @cwketolife on Instagram. A huge thank you for sharing this with the Flour and Dough community. It has been an absolute game changer in our house.
What You'll Need
Makes 4–5 wraps from one full packet, depending on size. I made two wraps at 17–20cm diameter.
- ¼ cup Flour and Dough Rosemary Garlic and Thyme Bread Mix
- 1 egg
- 1 teaspoon oil
- ½ teaspoon baking powder (optional — adds a little extra puff)
- Handful of grated mozzarella cheese
A note on the mozzarella: don't skip this. It helps the wrap hold together and stay flexible when you fold it. Without it, the wrap tends to crack. The baking powder is optional — I didn't use it when I made mine, but if you want a slightly puffier wrap, go for it.
Method
This is genuinely as easy as it gets:
- Combine the bread mix, egg, oil, baking powder (if using), and grated mozzarella in a bowl and mix well.
- Take a piece of baking paper and spread the mixture thinly onto it in a circle shape — aim for about 1–2mm thick. Not so thin it's see-through, but thin enough to be flexible.
- Microwave for 90 seconds. Keep a close eye on it the first time — every microwave is a little different.
- That's it. Your very own gluten free keto wrap, ready in under 2 minutes.
The Keto Big Mac Wrap
If you're following keto — or even if you're not — you have to try the Keto Big Mac trend. We had an absolute feast in our house.
To make a Keto Big Mac Wrap, fill your wrap with:
- Cooked beef patty (smashed or regular)
- Shredded lettuce
- Diced white onion
- Sliced pickles
- Cheddar cheese
- Big Mac-style sauce (mayo, mustard, white wine vinegar, pickle relish, garlic powder, onion powder, paprika — mix to taste)
Roll it up, fold the ends in, and enjoy. It is everything.
Tips
- Spread it thin — 1–2mm is the sweet spot for a flexible, rollable wrap.
- Add the mozzarella — it's the key to a wrap that doesn't crack when you fold it.
- Watch your microwave — 90 seconds worked perfectly for mine, but check yours the first time.
- Bring to room temperature before rolling if storing in the fridge — cold wraps can crack.
- One packet makes 4–5 wraps — great for meal prepping a few days' worth of lunches.
Storage
I made them and we ate them immediately — but I'd estimate they'll keep in an airtight container for 2–3 days, or in the fridge to be safe. Bring back to room temperature before rolling.
Thank You
A massive thank you again to @cwketolife on Instagram for this genius recipe. This is exactly what the Flour and Dough community is all about — sharing ideas, getting creative, and proving that eating well doesn't mean missing out on the foods you love.
Grab the