Primally Inspired Real food, Natural Remedies, Holistic Living
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!
It took a whole day of experimenting with this recipe, but I am SO excited about the end product.
They are perfectly pliable.
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.
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.
I hope you enjoy this recipe as much as we do 🙂 Enjoy!
Paleo Tortillas Recipe:
- 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 for this recipe. 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
- Mix together eggs, melted butter, pumpkin or sweet potato until smooth.
- 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)
- Add in water and whisk until well combined. Batter will be runny.
- Heat an 8 inch skillet on medium heat.
- 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.
- Put the pan back on the burner for about 30 seconds - 1 minute.
- 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.
- 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.
Pin Paleo Tortillas Recipe HERE:
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!
Do you think these could be frozen once made and used later? Or no?
Yes! But you need to put parchment or wax paper in between each tortilla.
I’m severely allergic to flax. Any suggestions on replacing the flax? Would just chia seeds work, in the same amount?
Yes, chia in the same amount works! Just found that out yesterday, actually – I ran out of my flax/chia blend and just had chia. It worked perfectly! 🙂
Oh, yay! Thanks so much – I will be making these soon. 🙂
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.
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 🙂
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
This makes me so happy to hear! Thank you so much for the comment, Valerie 🙂 And I am loving the sounds of your peanut butter creation – I will try it!
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
I was thinking the same thing. These sound great, but need to know I guess I am a bit dense. Thanks!
Jodi
I ALSO DID NOT HAVE STARCH OR ARROWROOT SO I USED COCONUT FLOUT
PROBABLY NOT GOOD IDEA, HUH?
Uh oh!! Coconut Flour absorbs so much moisture and is not a good substitute for arrowroot. I’m so sorry!
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.
Nevermind, I just realized it was already answered in the comments ha ha!
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.
I would think so, Sarah. Of course, I haven’t tried it like that, so I’m not 100%, but I would think it would work! If you try it, let me know!
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!
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
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?
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!
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!
Hi Vickie! It’s 1 plus 1/4 cup arrowroot or tapioca starch.
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!!!
So awesome!!! Makes me so happy to hear 🙂
Hi Kelly!!
Any subs for flax and chia?? No nuts or seeds for me.
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!
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 😀 😀 😀
End swoon.
Hi Kelly!!
Love your recipes!
Any subs for flax and chia?? No nuts or seeds for me …..
Thanks!
Have you tried cutting these up and baking into a chip? I need a replacement to go with my guacamole!
Hi Nickie, I have not but 2 people I know have and said it came out awesome! One baked them and one fried them.
Just made these the other night, and they are DELICIOUS!!!!! Thank you for such a great, and healthy recipe.
Woo!!! So happy you liked them!!
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!!
Awesome, Ashley!!
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!
So happy to hear this, Cynthia!!
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!
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!
I am so happy to hear this, Karen!! Woo!
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!
Gabriella, you made my day! What a nice comment from you. Thank you so much!!! <3 <3
So, so, so yummy! Thank you for creating this recipe!
Karen
You are welcome! 🙂
Made these tonight and they were great! Not as good for crispy tacos but definitely burritos and wraps. Thanks!
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!
Haha! I’m so glad you guys liked them! And I totally get spatula happy, too. Mine is just from lack of patience, though 😛
Thanks so much for sharing your knowledge and passion. Just made you tortillas. Wow, yummy! I am sharing a batch with a friend today. Will be mass producing these as I read in the comments that these freeze well. Thanks so much for the amazing recipes you share!!
Thank you for such a nice comment, Lori! Made my day 🙂
Made these tonight. They came out a bit thicker than yours (as they look in your pictures). Used for quesadillas as they were too thick and a bit gooey to use as a taco wrap. Do you use any fat to cook them? Any tips on making them more wrap-worthy? Thanks!! PS – the flavor is delicious and they are really filling!!
Hi Jennifer! I do not use any fat to cook these. But if they were too thick and a bit gooey for you, I’d try using less batter so that they are really thin and can cook all the way through.
I just made these today, and for dinner I took some of them and made tortilla pizzas. I sprayed the bottom of a pan with a very light coating of olive oil and put some sauce and non dairy cheese on top with some mushrooms. The tortilla crust got crisp on the bottom as the non dairy cheese melted on top. This was so delicious My husband ate half of the tortillas himself. I was shocked as I assumed he would have used traditional tortillas to make his pizza. He really liked them as well. I am very excited to use these for tacos, wraps and desserts. Thank you so much for this recipe and satisfying my need for bread with something that is both healthy and delicious.
This makes me so happy to hear! Thanks for the nice comment, Louann!
Hello, just wanted to say this is a GREAT recipe. I made these the other day and made Sour Cream Chicken Enchiladas with them. They were so good. I have some left over and am planning to use for some breakfast burritos. Thanks for the recipe!!!
Your sour cream chicken enchiladas sounds so good, Stephanie!! So glad you liked this recipe 🙂
Hi! I love your pizza crust recipe, so I came here looking for a tortilla (thinking I might just muck with that if you didn’t have one). We’ve been primal for not quite two months now, and haven’t needed flax or chia seeds – until now! Do you think a packet of gelatin would do the trick, or would I be safer just leaving them out? Thanks!
I went ahead and used a packet of gelatin. It seemed to work, although they were very stretchy and took a little longer to cook (not sure how much of that was my stove). DH could smell the canned pumpkin (I didn’t use the chili powder) but couldn’t taste it, so win! They didn’t toast as well for quesadillas as the standard flour ones do, but I think I’m done searching for a tortilla recipe.
Awesome, Allene, thank you for the update! I just realized I never responded to your last comment – I am so sorry – it must have slipped through the cracks. But actually that may have been a good thing because I think I would have said it wouldn’t work lol. I had SO much trouble when experimenting with substitutes for this recipe – every substitute I tried didn’t really work out so I am so happy to know the gelatin worked! Awesome!!
Made these the other night for tacos, came out perfect! Making them again tonight for chicken enchiladas! THANK YOU FOR AN AWESOME RECIPE 😀
Yay!!! 😀
Thanks for this recipe! Personally I find all starch products to have a slippery texture that I don’t quite find appetizing. I’ve successfully adapted the recipe to use 1/2c quinoa flour and 3/4c starch. I will keep trying with other flours but if it works withe quinoa I think any other gluten free flour will work. I’m loving having wraps again!
Awesome, thanks for the tips, Jennie!
I am assuming you store these in the fridge? 🙂
I do!
We are just starting out on this paleo transition and tortillas are life for us, the most beautiful vessels to carry fluffy eggs and veggies and who on earth doesn’t love tacos and burritos right? I tried this recipe out last night and made use of what I had at home, with the exception of the purchase of arrowroot, and I had interesting results but tasty. I ended up using a half of head of red cabbage instead of sweet potato or pumpkin, had to do something with it because we never waste anything in my house, and who knew that pureed cabbage could be so sweet (delicious), and a 1/4 cup of ground chia seeds instead of the mix. I’m wondering if that may have been why they were a bit more gelatinous than I expected but the results were still very yummy. I added some nutritional yeast to the mix for some added flavor and voila we were able to enjoy some salmon tacos for our meal. I’m looking forward to trying out all the recipes here and thanks for the wonderful website 🙂
Hi Holly! Thanks so much for being here and I am so impressed that you tried the cabbage for the sweet potato – who knew?! I love your innovativeness! That might be why they were a bit more gelatinous, but then again, maybe not – I’m not sure! You can also fry them or bake them to get them super crispy — for mexican pizzas 🙂 Thanks again for your comment and I wish your family much success and fun experimenting with Paleo! I hope you can find some recipe winners or at least some inspiration for your family around here. Take care!!!
I discovered your blog when I was looking into the top pursuit term on my blog and I’m so cheerful I did! These are so natural and turned out so well after the first I had it the previous evening with wild ox chicken and early today with cream cheddar. I’m not paleo but rather don’t generally like the manner in which breads make me feel and these are an incredible substitute!
Awesome!