Mix the dry ingredients: In a large bowl, whisk together the chia & flax blend, almond flour, coconut flour, sea salt, and any optional spices. Break up any clumps so it’s evenly combined.

Add the water: Slowly pour in the lukewarm water, stirring continuously until a dough forms. Once it comes together, knead it into a ball and set aside.

Prepare your workspace: Cut two 10x10-inch sheets of parchment or wax paper. Lightly grease one side of each sheet with oil to prevent sticking.

Roll out the dough: Place the dough ball on one sheet of oiled parchment. Place the second sheet (oiled side down) on top. Press down with your palm to flatten slightly, then use a rolling pin to roll it out into a thin, even layer—but not too thin, or it’ll crisp up too much when cooked.

Shape the wraps: Peel off the top layer of parchment. Use a round object (like a saucepan lid) to cut out a tortilla shape. Gather the extra dough, roll it into another ball, and repeat.

Cook the wraps: Heat a large pan over medium-high heat and add a little avocado oil (or use a non-stick pan). Flip the tortilla onto the hot pan, peeling off the last piece of parchment. Cook for 1-2 minutes, until the edges look dry but the center stays soft. Flip and cook for another minute on the other side. Don’t overcook, or they’ll turn crispy instead of pliable!

Cool & store: Let the wraps cool slightly before using. Store extras in an airtight container at room temp or refrigerate for later.