Sourdough - Chia Wraps
3 / 5 Stars ⭐⭐⭐
Sourdough - Chia Wraps
3 / 5 Stars ⭐⭐⭐
Crispy edges, soft centers, and a nutty chia seed crunch — without a sugar crash.
You don’t expect much from healthy wraps. Let’s be honest: most are either too tough, oddly bland, or pretending to be good for you while tasting like cardboard. But these chia seed wraps changed my mind. They’re crispy yet tender, packed with earthy chia flavor, and balanced with a subtle sourdough tang that makes them unforgettable.
They’re also lighter than your average wrap — no heaps of oil, no piles of sugar, no post-meal guilt. You’d never know it, though. All you’ll taste is that home-baked magic: nutty chia, soft dough, and a wrap that feels like both a treat and a smart choice.
🔥 When I Knew This Recipe Was a Keeper
I had a jar of active sourdough starter, a bag of chia seeds, and a bit of Greek yogurt. Not exactly a pantry jackpot — but enough to play with something I’d been dreaming up: a crispy wrap that didn’t wreck my macros.
The dough came together in one bowl. I let it rest (trust me, it’s worth it — the chia and discard work their magic on the texture), then cooked it into thin wraps. The first batch came out golden with crispy edges, soft in the middle. Nutty, balanced, perfectly satisfying without being too much.
By wrap number two, I was sold. This was a recipe I’d make again. And again. And again.
💡 What Makes These Wraps Special
Sourdough starter: Instead of tossing it, we let it shine here. The starter adds a slight tang, extra moisture, and a lighter texture without overpowering.
Chia seeds: Packed with fiber and omega-3s, they bring crunch and nutrition while keeping it low-carb.
Greek yogurt: Adds creaminess and tenderness, keeping the fat low and the flavor high.
Optional vanilla: A hint of vanilla extract enhances the nutty taste (optional for savory wraps).
Sea salt: A pinch brings out the natural flavors of the chia and sourdough.
🍴 How I Serve These
With a smear of hummus for a quick lunch
As a post-workout wrap with lean protein
In the fridge, stacked and ready for a quick meal
On a platter with veggies and dip
Just… on their own. Because wraps.
🧊 Storage & Freezing
Store cooled wraps in an airtight container for up to 4 days
Freeze wrapped dough rounds on a tray, then store in a bag — cook straight from frozen at 175°C for 8–10 minutes
Reheat baked wraps in the microwave (10 seconds) for soft centers again
(Makes ~4-5 small wraps)
🧂 Ingredients:
110 g chia seeds
110 g boiling water
100 g active sourdough starter (recently fed, 100% hydration)
20 g Greek yogurt (low-fat)
50 g water
3 g fine sea salt
👩🍳 Instructions
Mix the chia and water In a medium mixing bowl, combine the chia seeds with the boiling water. Stir well and let sit for 10 minutes until a gel forms.
Add the starter and yogurt Stir in the active sourdough starter, cold water, and Greek yogurt. The mixture might look a bit uneven at first — that’s okay. Mix until mostly smooth.
Incorporate the seasonings Add the sea salt and vanilla extract (if using), stirring well. This enhances the flavor and texture of the dough.
Let the dough rest (important!) Cover the bowl and let the dough rest at room temperature for 15–30 minutes. This lets the chia and sourdough hydrate, creating a flexible, pliable wrap.
Preheat your skillet While the dough rests, preheat a skillet over medium heat. Lightly grease if needed.
Shape and cook Divide the dough into 4-5 small balls and roll each into a thin, round wrap (about 15 cm diameter). Use extra water to prevent sticking. Cook each wrap for 2–3 minutes per side, until golden with crispy edges. Don’t overcook — they’ll firm up as they cool.
Cool Let the wraps cool on a rack. Or enjoy one warm with a filling. No judgment.
🍰 Nutrition (per wrap, based on 4-5 pieces) = Approx. 149-187 kcal, 6g protein, 15g carbs, 9g fat
Crispy edges, soft centers, and a nutty chia seed crunch — without a sugar crash.
You don’t expect much from healthy wraps. Let’s be honest: most are either too tough, oddly bland, or pretending to be good for you while tasting like cardboard. But these chia seed wraps changed my mind. They’re crispy yet tender, packed with earthy chia flavor, and balanced with a subtle sourdough tang that makes them unforgettable.
They’re also lighter than your average wrap — no heaps of oil, no piles of sugar, no post-meal guilt. You’d never know it, though. All you’ll taste is that home-baked magic: nutty chia, soft dough, and a wrap that feels like both a treat and a smart choice.
🔥 When I Knew This Recipe Was a Keeper
I had a jar of active sourdough starter, a bag of chia seeds, and a bit of Greek yogurt. Not exactly a pantry jackpot — but enough to play with something I’d been dreaming up: a crispy wrap that didn’t wreck my macros.
The dough came together in one bowl. I let it rest (trust me, it’s worth it — the chia and discard work their magic on the texture), then cooked it into thin wraps. The first batch came out golden with crispy edges, soft in the middle. Nutty, balanced, perfectly satisfying without being too much.
By wrap number two, I was sold. This was a recipe I’d make again. And again. And again.
💡 What Makes These Wraps Special
Sourdough starter: Instead of tossing it, we let it shine here. The starter adds a slight tang, extra moisture, and a lighter texture without overpowering.
Chia seeds: Packed with fiber and omega-3s, they bring crunch and nutrition while keeping it low-carb.
Greek yogurt: Adds creaminess and tenderness, keeping the fat low and the flavor high.
Optional vanilla: A hint of vanilla extract enhances the nutty taste (optional for savory wraps).
Sea salt: A pinch brings out the natural flavors of the chia and sourdough.
🍴 How I Serve These
With a smear of hummus for a quick lunch
As a post-workout wrap with lean protein
In the fridge, stacked and ready for a quick meal
On a platter with veggies and dip
Just… on their own. Because wraps.
🧊 Storage & Freezing
Store cooled wraps in an airtight container for up to 4 days
Freeze wrapped dough rounds on a tray, then store in a bag — cook straight from frozen at 175°C for 8–10 minutes
Reheat baked wraps in the microwave (10 seconds) for soft centers again
(Makes ~4-5 small wraps)
🧂 Ingredients:
110 g chia seeds
110 g boiling water
100 g active sourdough starter (recently fed, 100% hydration)
20 g Greek yogurt (low-fat)
50 g water
3 g fine sea salt
👩🍳 Instructions
Mix the chia and water In a medium mixing bowl, combine the chia seeds with the boiling water. Stir well and let sit for 10 minutes until a gel forms.
Add the starter and yogurt Stir in the active sourdough starter, cold water, and Greek yogurt. The mixture might look a bit uneven at first — that’s okay. Mix until mostly smooth.
Incorporate the seasonings Add the sea salt and vanilla extract (if using), stirring well. This enhances the flavor and texture of the dough.
Let the dough rest (important!) Cover the bowl and let the dough rest at room temperature for 15–30 minutes. This lets the chia and sourdough hydrate, creating a flexible, pliable wrap.
Preheat your skillet While the dough rests, preheat a skillet over medium heat. Lightly grease if needed.
Shape and cook Divide the dough into 4-5 small balls and roll each into a thin, round wrap (about 15 cm diameter). Use extra water to prevent sticking. Cook each wrap for 2–3 minutes per side, until golden with crispy edges. Don’t overcook — they’ll firm up as they cool.
Cool Let the wraps cool on a rack. Or enjoy one warm with a filling. No judgment.
🍰 Nutrition (per wrap, based on 4-5 pieces) = Approx. 149-187 kcal, 6g protein, 15g carbs, 9g fat
| Ingredient | Amount |
|---|
Chia Seeds | 110 g |
Boiling Water | 110 ml |
SourDough Starter | 100 g |
Yogurt | 20 ml |
Salt | 3 g |
Waterextra | 50 g |
Dry: 213 gWet: 130 ml
🌱 Sourdough Chia Seed Wraps (Crispy, Nutty & Naturally Leavened)
There’s something about a warm wrap that instantly feels like comfort. That moment when you tear into the soft center, still warm from the skillet, the chia seeds adding a gentle crunch, and that subtle sourdough tang hits the back of your tongue — it’s cozy, satisfying, and somehow just right.
If you’re like me and try to avoid overly processed treats, store-bought wraps just don’t satisfy. They’re often too tough, too bland, or leave that weird artificial aftertaste. That’s exactly why I started making these.
This recipe is my answer to the wrap craving — a naturally-leavened sourdough wrap that’s crispy at the edges, tender in the center, and full of real flavor. No yeast. No chilling. No fake stuff. Just a way to use that extra sourdough starter and turn it into something deeply satisfying.
This has become my “always on hand” wrap. I’ll cook a batch to pair with hummus, gift to a friend, or freeze for future meal emergencies. They taste like the kind of wrap you shouldn’t be able to make on a weeknight — but somehow, you can.
💡 Want to customize it?
Try folding in sunflower seeds, chopped herbs, or a sprinkle of chili flakes. Sprinkle sesame seeds on top just before cooking for a bakery-style finish. You can even play with flavor by adding a pinch of garlic powder for depth, or mixing in a dash of lemon zest for brightness.
📝 More About Sourdough Chia Seed Wraps
These naturally-leavened wraps are a total game changer for anyone who wants crispy, nutty, versatile wraps — without the need for commercial yeast, processed sweeteners, or artificial flavoring. Instead, they lean into the quiet magic of sourdough starter: the stuff you usually toss, now transformed into something indulgent and unexpectedly complex.
The starter adds a subtle tang and depth of flavor you just don’t get from ordinary wraps. Chia seeds bring moisture and a nutty crunch, while a bit of Greek yogurt gives the dough that perfect balance between tender and crisp. The result? A wrap that tastes homemade, nourishing, and just real.
Whether you’re pairing them with hummus, gifting them to a friend, or stashing a few in the fridge for late-night meals — these wraps fit into every kind of day. And the best part? They’re easier on digestion, quick to throw together, and full of ingredients you probably already have.
⚠️ Common Mistakes to Avoid
Using inactive starter: Make sure your sourdough starter is no more than a few days old and hasn’t been sitting out too long. If it smells overly sour or off, don’t use it — your wraps will taste funky.
Overmixing the dough: Stir just until combined. Overworking it can make the wraps tough instead of tender.
Too much water: These wraps work best with a slightly sticky dough. If it’s too wet, they’ll end up gummy or hard to roll.
Skipping resting time (optional, but worth it): Letting the dough rest for 15–30 minutes can help the flavors develop and improve the texture.
Overcooking: These wraps are meant to be soft in the middle. Take them out when the edges are golden and the center still looks a bit flexible — they’ll finish cooking as they cool.
💡 Extra Tips for Wrap Magic
Want them richer? Add a teaspoon of olive oil to enhance the nutty flavor.
Need it dairy-free? Sub in plant-based yogurt — the texture stays crisp.
Flavor boost? Stir in a pinch of garlic powder, lemon zest, or smoked paprika for a kick.
Add crunch: Toss in sesame seeds, sunflower seeds, or a sprinkle of chia on top.
Make it a meal wrap: Spread a little avocado or lean protein inside for a filling lunch.
🥡 Storage & Make-Ahead Tips
These wraps store well in an airtight container for 3–4 days at room temp, or up to a week in the fridge.
Want to freeze? Portion the raw dough into balls, freeze on a tray, then store in a bag or container. Cook straight from frozen — just add 1–2 extra minutes to the cook time.
Or, freeze cooked wraps and reheat them gently in a skillet or microwave for that just-made feel.
Once you’ve made these wraps a few times, you won’t need a recipe anymore — just your starter, a bowl, and a craving.
