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Soft Paleo Tortillas


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!


  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 cup water
  • 1/4 cup avocado oil or your preference
  • 1/2 tsp salt
  • 1 large egg
  • 1 egg white from a large egg.


  1. Pre heat a skillet to medium-high heat. Before adding your first tortilla lightly oil the skilled with avocado oil or oil of choice.
  2. In a small separate bowl, whisk together your egg and separated egg white.
  3. In a large bowl whisk together your tapioca flour, coconut flour and salt.
  4. Next add your whisked eggs, the oil and water to the flour mix bowl. Stir until combined.
  5. Your batter will be the consistency of a pour-able pancake batter.
  6. Pour 1/4 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.
  7. 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.
  8. Continue this process until your batter is used up. This should make 6-7 tortillas.
  9. 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!


  • 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 7/8 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