Paleo Tortillas Recipe

Paleo Tortillas Recipe by Primally Inspired

You guys! My life has changed since I came up with paleo tortillas.  I understand it’s only been 3 days since I came up with this recipe, but it is changed. Changed!

 

 

You see, my husband and I have been Paleo for over 5 years now. We love the way we feel, we love the way we look, and we love the real, fresh, nutrient dense foods that all come from eating a Paleo diet.  But we often get asked if we miss bread. 

 

We both agree that we don’t necessarily miss the taste of bread (truthfully, it tastes like cardboard to us now), but we do miss the convenience of eating things with our hands like sandwiches, wraps, TACOS (!!!), etc. Especially tacos. 

 

So the other night I was craving fajitas. And yes, I could have made and eaten the fajita filling, which is what we typically would do. And it would have been great. But sometimes a girl just wants a real fajita. With a tortilla.

 

So what’s a paleo girl to do?

 

Make paleo tortillas, of course!

Paleo Tortillas By Primally Inspired

It took a whole day of experimenting with this recipe, but I am SO excited about the end product. 

 

They are perfectly pliable.

Paleo Tortillas from Primally Inspired

They even look like a corn tortilla, right?!

 

The first night of making the paleo tortillas, we had fajitas (my favorite fajita recipe coming soon). The next night we had fish tacos. And tonight I’m making crepes with whipped coconut cream and strawberries. Swoon. 

Paleo Tortillas Recipe from Primally Inspired

 

So as you can see, this paleo tortillas recipe is very versatile. Use it for wraps. Use it for TACOS (can you tell I have a thing for tacos yet?). Use it for desserts.  The possibilities are endless! 

 

You can even make a few batches and keep them in your fridge or freezer so you always have them on hand.

Paleo Tortillas from Primally Inspired

I hope you enjoy this recipe as much as we do :) Enjoy!

lovekelly

 

Paleo Tortillas Recipe via Primally Inspired

Paleo Tortillas Recipe:

Paleo Tortillas
 
Author:
Serves: Makes 6 8-inch tortillas
 
Paleo Tortillas Recipe by Primally Inspired
Ingredients
  • 2 large eggs
  • 1 tablespoon melted butter, ghee or other fat of choice
  • ½ cup canned pumpkin or cooked, mashed sweet potato (I use THIS)
  • 1 - ¼ cup arrowroot powder or tapioca starch (They are interchangeable. I use THIS)
  • ¼ cup ground flax or chia/flax blend (I use THIS)
  • ½ teaspoon sea salt
  • 1 cup water
  • optional: ½ teaspoon chili powder for tortillas using tex-mex recipes or ½ teaspoon vanilla and ¼ teaspoon cinnamon for tortillas using dessert recipes
Instructions
  1. Mix together eggs, melted butter, pumpkin or sweet potato until smooth.
  2. Stir in arrowroot or tapioca starch, flax blend and sea salt. (If you are using the chili powder or the vanilla/cinnamon, add it now)
  3. Add in water and whisk until well combined. Batter will be runny.
  4. Heat an 8 inch skillet on medium heat.
  5. Remove the pan from heat and using a ½ cup measuring cup, add ½ cup batter to the pan. Swirl the pan so the batter completely covers the bottom of the skillet.
  6. Put the pan back on the burner for about 30 seconds - 1 minute.
  7. You'll know it's time to flip when the tortilla moves around easily when you shake the pan. So flip and now cook the other side for 30 seconds - 1 minute.
  8. Repeat for remaining batter. Make sure to give the batter a little stir each time. You will have enough for 6 tortillas if you use an 8 inch skillet and ½ cup batter per tortilla.

 

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Paleo Tortillas Recipe by Primally Inspired

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56 Responses to Paleo Tortillas Recipe

  1. Emily says:

    These sound great! And I have all the stuff on hand. I’m sure you’ve tried this, but we recently ate fish tacos using stiff romaine leaves as shells and they were fantastic! My skeptical hubby absolutely LOVED them!

  2. Nicole says:

    Do you think these could be frozen once made and used later? Or no?

  3. Kayla says:

    I’m severely allergic to flax. Any suggestions on replacing the flax? Would just chia seeds work, in the same amount?

  4. Sarah Post says:

    OMG! Thank you SOOO much for these! I don’t miss bread so much, but I DO miss having tortillas. These were perfect! And really easy, too. And yes, they freeze well.

  5. Valerie C says:

    Thanks for this great recipe! I don’t know much about tapioca starch and am seeing tapioca flour in a lot of places locally. Are these interchangeable?

    Thanks again!

    Valerie

    • Hi Valerie! Yes, they are the same thing :)

      • Valerie C says:

        Hello there! Just wanted to thank you so much for this recipe – it has become a staple in our household! I’ve been buying sweet potatoes and baking and mashing them for the recipe. One of our favorite treats is to heat up one of these and add a little butter, peanut butter, raw honey and cinnamon on top. So yummy!

        We’ve been making triple batches and freezing them. Great to have these on hand. Thanks again!

        Valerie

  6. Ginger says:

    IS THAT 1 AND 1/4 CUP OF STARCH OR 1/4 CUP..I USED 1/4 BUT THEY ARE STICKING TO PAN..ARE WE SUPPOSE TO SPRAY OR OIL PAN?
    THANKS GINGER

    • Jodi says:

      I was thinking the same thing. These sound great, but need to know I guess I am a bit dense. Thanks!
      Jodi

  7. Ginger says:

    I ALSO DID NOT HAVE STARCH OR ARROWROOT SO I USED COCONUT FLOUT
    PROBABLY NOT GOOD IDEA, HUH?

  8. Kristin says:

    Could you use all chia instead of flax? Or w would the texture not be right then? I was told to stay away from flax from my doctor because I have PCOS and it apparently works like soy and affects the body like estrogen.

  9. Sarah Post says:

    Could you use cooked, mashed plantains instead of sweet potato or pumpkin? What do you think? I ask because I’m sitting on some plantains that need to be used up.

  10. Jessica says:

    Hey Kelly, love this! But, I can’t have egg whites. Is there a substitute that you would recommend for that? I would love to make pizzas with these! Thanks!

    • Jessica says:

      I made these last night and experimented with substituting the eggs for the “chia egg” and they were SO good!! A little elastic-y and had to cook them a little longer so they weren’t chewy. I also cut the amount of batter each time to 1/4 a cup. But, i’m very excited about these!

      • Oh wow, Jessica! You rock! I wasn’t sure how to answer your question because I didn’t want to give you an idea of what to do and then they would come out horribly. LOL. That is such great news! Thank you for taking the time to experiment. You will LOVE frying them up in ghee or butter (or whatever else you use) and making a pizza with it. That’s probably my favorite way to eat these now :) xo, Kelly

        • Jessica says:

          So, I know I must pester you on here and Instagram. BUT, I must let you know. I tried this again last night and it was a FAIL. But this wonderful batter was NOT going to go to waste. I am too obsessed with these for that! So, I lined a baking sheet with parchment paper and poured the batter, with a little help from the measuring cup to make a circle, and baked at 350 (unsure how long). They were perfect and even better than the first time! Also, a lot less stress over worrying about sticking to the pan because of the different consistency.

          • Jess, you never ever pester me! I always love hearing from you <3 :) Thanks so much for letting me know! That is awesome about your idea to bake it. I am loving that. I can’t wait to try it! Wonder why it was a fail this time — what failed? Like did it stick? Or something else?

            • Jessica says:

              Aw, you made my day! :) Well, I’m not really sure. I’m sure patience had a little to do with it, ha! And maybe I didn’t have the temperature just right. It stuck really really badly and when I thought it looked like it did last time before flipping it, it just rolled up into a sticky mess!

  11. Vickie says:

    I would still like to know how much arrowroot/tapioca starch to use. Is it 1 plus 1/4 (5/4) cups? (That sounds like a lot.) Thanks!

  12. Renee says:

    You my new BFF have changed my life with these!!! Made them tonight for tacos and all I can say is,” Wow!”. I used my griddle and was able to make 4 at a time. I did have to add a bit more water to thin them out ( wanted more of a taco shell kinda feel ). Then, I added up all the ingredients and divided it by the number I made out of the batch. These little bad boys are only about 60 calories, 1.5 grams of fat, 11.7 carbs, and 1.3 grams of protein. Perfect for me because I’m trying to shed some pounds! Thank you soooooo much!!!

  13. Angela says:

    Hi Kelly!!

    Any subs for flax and chia?? No nuts or seeds for me.

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  15. Melody says:

    I have a husband and an 8 year old that refuse all things healthy. They have really been resistant to my paleo recipe tries, not liking anything I’ve made so far. UNTIL THESE! My husband devoured these for tacos tonight and even ate several by themselves with no filling! My son happily ate a cheese roll up with these as well! No complaining! I’m so excited. Thank you so much for sharing this recipe. I will be making them again and again! Next use will be as enchiladas! Can’t wait! Thanks again! I am one happy wife and mom!

    • Yay!! You have no idea how happy this makes me to hear!! I know just how it is to have resistant family members and it’s always a huge deal when you can “win them over.” :) I hope you continue to find recipes out there that can do that!

  16. OMGeee!!! Kelly, I’m going to come through the computer screen and hug you…cuz kissing would be weird ;) These are awesome! I don’t have the words to say how excited I am to find this recipe and successfully make them. I’ve tried other paleo tortillas using coconut flour but these add the veggie punch plus all the Omegas! I happened to have butternut squash on hand and it worked perfectly. I think I will add a bit more water next time to thin them out and get more than 5 tortillas. Thank you, thank you, thank you for your delicious recipes…they went great with your chicken fajita recipe :D :D :D

    End swoon.

  17. Christine says:

    Hi Kelly!!
    Love your recipes!

    Any subs for flax and chia?? No nuts or seeds for me …..

    Thanks!

  18. Nickie says:

    Have you tried cutting these up and baking into a chip? I need a replacement to go with my guacamole!

  19. Shannon says:

    Just made these the other night, and they are DELICIOUS!!!!! Thank you for such a great, and healthy recipe.

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  21. Ohemmgee!! I stumbled upon your blog when I was looking up the top search term on my blog and I’m so happy I did! These are so easy and came out so well after the first one (my pan wasn’t well seasoned and these things STUCK!) I had it last night with buffalo chicken and this morning with cream cheese. I’m not paleo but don’t really like the way breads make me feel and these are a great substitute! Thank you!!

  22. Cynthia says:

    I just started the 21 day sugar detox and with a 2year old and a 8 month old, sandwiches have been sorely missed as a quick meal for me. Well let me say that this recipe was AMAZING. It tastes so good and quickly wrapped up for my lunch today. Thank you so much for this recipe!

  23. Lauren says:

    The only size pans I have are a 6 inch and a 9 inch. Which one would be better to use and how would I adjust the amount of batter for them?

    • Hi Lauren! I would use the 9 inch. You can use the 9 inch and the 1/2 cup of batter should still be perfect. If you find it needs a bit more (the batter doesn’t completely cover the whole bottom of the pan), just add a little bit more. I’ve used my 9 inch pan a lot with this and the 1/2 cup of batter is usually all it needs!

  24. Karen says:

    I made these tonight. FABULOUS! My non-paleo son said they were better than regular wraps! I can’t wait to make a large batch to freeze. I’ve never used arrow root before. Love trying something new. Thank you Kelly!

  25. gabriella says:

    Hello! I just wanted to write to you and let you know how awesome this recipe is! My family and I are lucky enough not to have any food allergies or sensitivities, but I’ve been wanting to phase out the amount of grains in our diet. We eat TONS of tortillas and I hate spending the money on them. I made a batch 2 nights ago and everybody loved them including my husband who is a bit of a food snob :). I’ve been using them as wraps for my kids school lunches and am going to make another big batch today to freeze. I’m also going to try your pumpkin pudding recipe today too. Thank you for posting all these recipes. Oh I also made your 5 min zucchini bread and it was wonderful too!

  26. Karen says:

    So, so, so yummy! Thank you for creating this recipe!

    Karen

  27. Kristen says:

    Made these tonight and they were great! Not as good for crispy tacos but definitely burritos and wraps. Thanks!

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  29. Jessica Smith says:

    I just made these and WOW. Thank you so much for such an awesome recipe! I figured out that the secret is patience; my very first one I tried to flip with a spatula way too soon, not realizing you have to wait until the tortilla can actually move on its own, just like you said in the directions – imagine that :-)I tend to get nervous when I think something is about to stick or burn in the pan, and then get spatula-happy, but you really nailed it with this. I had a bunch of extra ingredients still out so after the first batch, my husband helped me make a second one to freeze. He and my kids both love these! Thanks Kelly!

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