Super soft paleo tortillas have the perfect texture for any meal. Upgrade your meals with paleo tortillas. Offering endless meal ideas like paleo enchiladas, or paleo breakfast burritos!
I mean come on, let's be honest with each other and at least kinda admit you miss having a tortilla for your taco night. Or maybe you're more of a sandwich girl, and you really miss having something other than lettuce to wrap your meat in. Girl, I got you.
Enter these soft paleo tortillas. They are nut free, and have a mild flavor that allows you to literately pair them with any meal you can dream up.
Imagine sinking your teeth into a paleo club sandwich made with these tortillas. Or bacon and egg wrapped in a warm bendable tortilla.
These can offer you all of those things.
Here are just a few ways you can enjoy super soft paleo tortillas:
- As a breakfast wrap
- Enchiladas that aren't made with zucchini! Let's be real that is just not the same.
- As a soup slur-per upper.
- Paleo toastadas or quesadillas
- Taco night
So I mentioned they are nut free, which means no almond flour. My husband doesn't tolerate almond flour well so these are made with tapioca and coconut flour. Let's take a look at what else is in these fluffy soft circle pillows of joy.
Ingredients for soft Paleo tortillas
- Tapioca flour
- Coconut flour
- Water
- Egg and egg white
- Avocado oil
- Salt
These are really affordable ingredients. So making a batch of these is seriously cheaper than buying tortillas at the store and WAY cheaper than buying Paleo friendly tortillas which can cost upwards of 9 bucks!
You know how some words sound really weird in your head when you say it over and over? Turns out tortilla is one of those words. Just in case you were wondering.
Step by step instructions
These tortillas come together really easily and you only need a bowl and a skillet.
- Pre heat a skillet to medium-high heat. You make have to adjust the heat after you cook the first tortilla. See note below.
- In a large bowl whisk together your tapioca flour, coconut flour and salt.
- In a small bowl whisk your egg, and separated egg white together.
- Next add your whisked eggs, the oil and water to the large bowl with flour in it. Stir until combined.
- Your batter will be the consistency of a pour-able pancake batter.
- Pour ¼ of the batter into a lightly oiled skillet and cook 60-90 seconds. See note below about heat. Flip and cook another 60-90 seconds. You can use the bottom of the measuring cup to push the batter around on the tortilla if you move fast to make it more even.
- The tortilla should be cooking on a high enough heat that dark brown/ black char marks occur in spots.
- Continue this process until your batter is used up. This should make 6-7 tortillas.
- As you cook these, place cooked tortillas on a cooling rack. Stacking the hot tortillas on top of each can result in tortillas stuck together!
Tips for making soft Paleo tortillas
A note about the skillet: If you have a large electric griddle this would be an excellent option. Because it's easier to cook one tortilla at a time, I like to use two skillets at a time. One regular and one cast iron just to speed up the process.
A note about the heat: Your first tortilla you make will be how you gauge if your heat is high enough. The heat should be high enough that it cooks in 60-90 seconds and leaves dark brown/ black char spots. It should not cook like a pancake and become golden brown all over. I had to have my heat on a ⅞ if you were gauging it from a 1-10, 10 being the highest.
Substitutions
I have not tested this recipe with other flours. The tapioca flour could possibly be switched with cassava flour but I haven't tested it. I would not try and replace the coconut flour as it absorbs a lot of liquid. It would be difficult to replace without changing the amount of liquid ingredients added.
As far as the oil used, you could use any light tasting oil you like. I used avocado oil and have used a light tasting olive oil. If you decide to use a melted coconut oil, an unrefined coconut oil will leave a coconut taste in the tortillas. Using refined will eliminate that problem.
I would love to hear any substitutions you try.
Storing
These are best used immediately. However you can store in an airtight container in the fridge and reheat in a skillet for best results. I have frozen these as well and separated each tortilla with wax or parchment paper so they don't stick together.
It is time for you to set forth and make paleo tortillas. Enjoy wrapping your favorite paleo foods with these bad boys to your heart's content.
PrintSoft Paleo Tortillas
- Total Time: 13 minutes
- Yield: 6 tortillas 1x
Description
Super soft paleo tortillas have the perfect texture for any meal. Up your paleo game with paleo tortillas offering endless meal ideas like paleo enchiladas, or paleo breakfast burritos!
Ingredients
- 1 cup tapioca flour
- ¼ cup coconut flour
- ½ cup water
- ¼ cup avocado oil or your preference
- ½ tsp salt
- 1 large egg
- 1 egg white from a large egg.
Instructions
- Pre heat a skillet to medium-high heat. Before adding your first tortilla lightly oil the skilled with avocado oil or oil of choice.
- In a small separate bowl, whisk together your egg and separated egg white.
- In a large bowl whisk together your tapioca flour, coconut flour and salt.
- Next add your whisked eggs, the oil and water to the flour mix bowl. Stir until combined.
- Your batter will be the consistency of a pour-able pancake batter.
- Pour ¼ of the batter into a lightly oiled skillet and cook 60-90 seconds. See note below about heat. Flip and cook another 60-90 seconds.
- You can use the bottom of the measuring cup to push the batter around on the tortilla if you move fast to make it more even.
- Continue this process until your batter is used up. This should make 6-7 tortillas.
- As you cook these, place cooked tortillas on a cooling rack. Stacking the hot tortillas on top of each can result in tortillas stuck together!
Notes
- A note about the skillet: If you have a large electric griddle this would be an excellent option. Because it's easier to cook one tortilla at a time, I like to use two skillets at a time. One regular and one cast iron just to speed up the process.
- A note about the heat: Your first tortilla you make will be how you gauge if your heat is high enough. The heat should be high enough that it cooks in 60-90 seconds and leaves dark brown/ black char spots. It should not cook like a pancake and become golden brown all over. I had to have my heat on a ⅞ if you were gauging it from a 1-10, 10 being the highest.
- How to store: These are best used immediately. However you can store in an airtight container in the fridge for up to 4 days and reheat in a skillet for best results. I have frozen these as well and separated each tortilla with wax or parchment paper so they don't stick together.
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Amanda
These are 1000 times better than regular tortillas! Thank you for this amazing recipe, will definitely be making again!
★★★★★
Loren
Amanda! Thank you so much for stopping back and sharing how much you loved the paleo tortillas! We love them and I agree they are SO much better than regular. I can't tell you how much I appreciate you for reading along and for making my recipes. Thank you so much friend!!