5 ingredient chia seed protein egg-less wrap recipe + video tutorial

by purelytwins

Simple recipe for making egg-free homemade wrap made from chia seeds and plantain.


Yesterday we blocked off a little bit of time to do some food prepping for me for when I go into labor. Being bakers at heart it was the perfect day as we got to be in the kitchen for a few many hours.  We love any opportunity to get the kitchen completely messy.  We made some delicious goodies that we both cannot wait to eat!  Now the only thing we needed was some Christmas carols to go along with all the baking?!? A little early for that I suppose? 😉

 5 ingredient wrap recipe that is egg-less, grain-free and gluten-free with video tutorial.

We will share a little secret… this recipe was kind of a mistake that turned into a delicious wrap.


The original plan was to make a new cereal recipe but got a soft bread instead, which got us thinking, this could be a wrap if we tweak it a little. After some thought on what to try next we decided on using a chia gel and it worked! The chia gel is what makes the wrap rollable.



Easy healthy protein and fiber packed vegan, grain-free wrap.

A healthy wrap alternative to the store bought wraps that are filled with preservatives and food additives.


5 ingredient chia seed protein egg-less wrap recipe + video tutorial

Healthy 5 ingredient protein wrap that is filled with fiber. Egg-free gluten-free grain-free hemp protein chia seed wrap. Can be made sweet or savory.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes


  • 1 large green/yellow plantain (7oz after being peeled)
  • 1/4 cup hemp protein (or protein powder of choice)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup chia seeds
  • 12 tablespoons water


  1. Preheat oven to 350 degrees.
  2. Make chia gel first by taking the 1/4 cup chia seeds in a bowl and add the 12 tablespoons water to it. Let it sit for a good 10 minutes to create a gel-like texture.
  3. Peel your plantain.
  4. Gather the remaining ingredients.
  5. Place plantain, hemp protein, baking soda and baking powder into a Vitamix blender or food processor.
  6. Next add in chia seed gel.
  7. Blend all ingredients together until it is well combined.
  8. Pour mixture onto a large cookie sheet and spread mixture. You want the mixture to be as thin as you can get it.
  9. Bake wrap for about 20-25 minutes or until firm to touch. Remove from oven and let cool.
  10. Cut into desired sizes for wraps and fill wrap with any toppings.


  • Serving Size: serves 2-3

You could try using flax seeds over chia seeds to create your gel. Note we have not tried that yet so we are unsure of how it would come out. Also you can use any protein powder of your liking.

And for the plantain substitute–that is a hard one. You could try using a green unripe banana for it.


We hope you enjoyed making our 5 ingredient chia seed protein wrap with us today!

Do you like wraps?

What would you this wrap with? Sweet or savory fillings?

You may also like


Kat September 17, 2014 - 11:28 am

Wow, genius!!! I love it, so many chias in there!! This would make a delish crepe with chocolate hazelnut and strawberries

purelytwins September 17, 2014 - 11:59 am

mmm sounds like a great idea!

Jennifer September 17, 2014 - 1:05 pm

I was going to your recipes section and hitting up the plantain section when I was hit with some nasty malware virus on your site. Just giving you a heads up. I’m commenting from my phone as I’m trying to fix my computer. I’ve been visiting for a year so it took me by surprise. It just changed the whole page to an Adobe Flash updater. Not even another window.

Aside from that, I’m addicted to the plantain brownies. Not malware viruses….but for sure the brownies.

purelytwins September 17, 2014 - 4:57 pm

Jennifer sorry to hear that, we aren’t sure why that happened. Sorry.

Meg @ A Dash of Meg September 17, 2014 - 1:43 pm

mmmm yumm! awesome recipe girls

GiGi Eats September 17, 2014 - 10:54 pm

I’m a little scared to try plantain because of my stomach issues, I can eat winter squashes, do you think they could work? Do plantains have a distinct flavor?

purelytwins September 18, 2014 - 7:13 am

plantains do have a little bit of flavor but we don’t find it to be too strong. you could try a winter squash, it has different texture not as starchy so the final outcome of the wrap will be different, probably be more moist and wet compared to the plantain version.

Kay Smith September 18, 2014 - 10:28 am

Think these would dehydratexpect well instead of using oven?

purelytwins September 18, 2014 - 1:56 pm

Kay sure give it a go, it will probably take a few hours

Michelle @ Vitamin Sunshine September 21, 2014 - 6:15 am

I love this idea! The grocery store I went to just started carrying plantains– thanks for the inspiration! I can’t wait to try.

laura September 23, 2014 - 5:04 pm

Looks amazing. Can’t wait to try. Where did you get your nonstick baking sheet?

purelytwins September 23, 2014 - 5:30 pm

I think from bed bath and beyond or target, can’t remember

Sarah January 19, 2015 - 8:24 pm

Looks great, I’m excited to try it. Think coconut flour would work in place of the hemp protein powder?

purelytwins January 19, 2015 - 8:33 pm

not sure about that Sarah as coconut flour reacts differently compared to hemp protein.

Callanetics Canberra February 14, 2015 - 6:22 pm

I’ve just finished eating a flaxseed wrap made with egg and then googled this. I got so excited when I discovered this. However plantains are unheard of in Australia, so I’m going to try with zucchini well wrung out. Will let you know how I go!

Barbara April 16, 2015 - 10:58 am

I knew I could count on you to find another greast reci;e for the last plantain I had here! OMG, this is SOOOO amazing! I was not giving it so much credit, since I’ve always failed horribly at baking wraps haha — But really, I am SO HAPPY with the outcome! Thank you so much! BTW, I used pure pea protein powder for the hemp protein and it worked perfectly.
You girls are awesome!

purelytwins April 16, 2015 - 2:55 pm

Barbara so happy to hear this!!! Enjoy the wrap 🙂 Thank you so much for the support

Rose July 19, 2015 - 10:32 pm

I’m wondering if I can use something in place of the protein powder. Like maybe more flour of some sort, or extra chia seeds? I’m really looking forward to trying some of your recipes! Thank You!

purelytwins July 20, 2015 - 11:01 am

Yes you can use any flour for the protein powder.

Jessica June 22, 2016 - 10:54 am

Just FYI for anyone else who doesn’t want to measure in tiny amounts, 12 tablespoons = 3/4 cup!

ashley July 26, 2016 - 12:32 pm

What about grinding up hemp seeds to make a powder? Would that be possible?

purelytwins July 26, 2016 - 5:23 pm

We honestly don’t think that would work as good, it provides a different consistency to the batter and not sure if it would turn out. But you could give it a try. We suggest trying a different “flour” or nut meal of choice.

Misty August 18, 2016 - 7:34 pm

I am so trying this wrap! =D This and your protein banana bread are the next recipes in my ‘to bake’ list.

Fun fact: in Spain plantains are called ‘male bananas’ XD Luckily they are not hard to find here =) I bought them at a regular supermarket.

Lisa W. November 13, 2016 - 3:28 am

Hi ladies! I never want to be the person who asks about substituting anything, but I cant have plantains or bananas, so wondered what you thought about trying an avocado? It would have a different texture for sure, but is usually helpful to bind foods together. Any thoughts?

purelytwins November 15, 2016 - 1:16 am

If you want it to be bread like not sure avocado would work, maybe try sweet potato?

Wan wai yee May 31, 2017 - 1:11 pm

Hey, just made this wrap. Its excellent except that mine was thicker than a wrap. I would just have to spread it thinner next time. Love the consistency though.

purelytwins June 18, 2017 - 1:47 pm

Glad you enjoyed the recipe!

Comments are closed.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More