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Wash the quinoa with water twice and drain.
Pour some filtered water over the quinoa in an airtight container. Make sure there's 1 inch of water above the quinoa in an airtight container and place in the fridge overnight or for 8 hours.
Drain the soaked quinoa and pour them into a high-speed blender with 1 ½ cup of filtered water.
Blend on high speed until the batter is a smooth consistency.
Add the flaxmeal in and blend the flaxmeal into the batter.
Heat a medium-sized pan over low-medium heat. If the pan is not non-stick, you may spray a bit of oil. Ladle a scoop of batter into the pan and form a circle with the ladle.
Cook for ~3 minutes before flipping the wrap over. Cook the other side for 1-2 minutes. Remove the wrap and set aside. Repeat this process for the remaining batter.
Use the wraps immediately for best results or store in the freezer.