Paleo Tortillas Recipe
These Paleo tortillas are really good. I like to make a bunch ahead of time and have them on hand for lunch, between meals, breakfast burritos or for all sorts of dinner uses, like tacos, burritos, wraps, fajitas, enchiladas - or even in place of naan, pitas or bread. Because they are a lot easier to make than bread and store better. Because the dough lacks gluten, and is therefore much more delicate, I have written in very specific instructions on how to roll them out without tearing or breaking.
These Paleo tortillas are really good. I like to make a bunch ahead of time and have them on hand for lunch, between meals, breakfast burritos or for all sorts of dinner uses, like tacos, burritos, wraps, fajitas, enchiladas - or even in place of naan, pitas or bread. Because they are a lot easier to make than bread and store better. Because the dough lacks gluten, and is therefore much more delicate, I have written in very specific instructions on how to roll them out without tearing or breaking.
- Carbohydrate 0.977958331349211 g
- Cholesterol 0.81666666500978 mg
- Fat 0.179666666302152 g
- Fiber 0 g
- Protein 0.675791665295593 g
- Saturated Fat 0.11188333310634 g
- Serving Size 1 1 tortilla (43g)
- Sodium 22.326249957258 mg
- Sugar 0.977958331349211 g
- Trans Fat 0.00918749998136 g
- Calories 8 calories
Step-by-step
- Place the flour blend, tapioca starch, sea salt, and baking powder in the bowl of a food processor. Process for a few seconds to combine.
- With the processor running on low, add the butter pieces, one at a time, to the processor until the mixture resembles coarse crumbs.
- Slowly pour in the water, processing just until a thick dough comes together.
- Let the dough sit in the processor for 5 minutes to allow the coconut flour time to soak up excess moisture.
- Shape the dough into a flat disc, wrap with plastic wrap, and refrigerate for one hour.
- Divide the cold dough into 8 equal balls.
- Dust a piece of parchment paper with tapioca starch. Place a dough ball on the parchment, flatten slightly with your hand, and sprinkle the top with more tapioca starch.
- Place another piece of parchment paper on top of the dough and roll twice. Peel the paper off of the dough, set it down again, and flip the dough over (should still be sandwiched in between parchment paper). Peel the parchment carefully off of the dough and set back down again. Roll twice in the opposite direction you rolled last time. Peel the parchment carefully off of the dough, set back down, flip, peel the parchment off of that side, set back down, and continue to repeat the process until you have a tortilla that is 6-7 inches in diameter. Once the tortilla has been rolled out, keep it on the parchment paper as this will help you flip it onto the pan to cook.
- Rolling the dough out with this method will help your tortilla not to stick to the parchment or tear as easily since paleo dough is very delicate and difficult to work with without the help of gluten to hold it together.
- Repeat this process with each dough ball until you have 8 dough discs that are ready to cook.
- Heat a skillet or frying pan to medium/high. When the pan is hot, place a tortilla in your palm with the parchment in between your hand and tortilla. Flip the tortilla onto the hot pan so that the parchment paper is on top. Carefully peel off the parchment and discard.
- Cook the tortilla for about 30 seconds on each side, or until each side has developed golden brown bubbles over the surface. Repeat with the remaining tortillas.
- Store the tortillas in an airtight container or ziplock bag.
My Go-To Paleo Tortillas: A Busy Mom's Kitchen Staple
As a working mom, time is my most precious commodity. Juggling work, kids' activities, and trying to maintain a semblance of a healthy lifestyle can feel overwhelming. One area where I've found significant time-saving success is in meal prep. Pre-made components, like these amazing paleo tortillas, are my secret weapon for quick and nutritious meals throughout the week. Forget spending precious weekend hours wrestling with complicated recipes; these tortillas are incredibly simple to make and offer endless possibilities.
The beauty of these paleo tortillas lies in their versatility. They’re not just for tacos (though, trust me, they make the best tacos!). I use them for everything from breakfast burritos packed with scrambled eggs and veggies to quick lunches filled with leftover chicken and salad. Even dinner becomes a breeze; I've used them as wraps for fajitas, as a base for enchiladas, or even as a substitute for bread with my favorite soups and stews. The possibilities are truly endless, limited only by your imagination and the contents of your fridge.
What sets these tortillas apart isn't just their convenience, but also their flavor and texture. The subtle nutty notes from the coconut flour blend beautifully with the slight tang of the tapioca starch, creating a delightful balance that doesn't overpower the other ingredients in your meal. They have a satisfying chewiness, which makes them incredibly satisfying and prevents that "cardboard-like" texture that some paleo recipes can have. Plus, making them ahead of time means I always have a healthy and delicious option readily available for those rushed weeknights.
Why Paleo?
My journey into paleo cooking wasn't about strict adherence to a diet trend. It was about finding a way to eat healthier, feel better, and manage my time more effectively. I needed a way of cooking that offered wholesome ingredients and quick preparation. Cutting out processed foods and refined sugars was a natural evolution for me, and paleo cooking provided a framework that works with my family’s needs.
The ease of making these tortillas is a game-changer. The recipe itself is straightforward, requiring minimal ingredients and equipment. Even my kids can help with some of the simpler steps, making it a fun family activity. This shared experience makes cooking less of a chore and more of a connecting point for us.
Beyond the Tortillas: A Lifestyle Change
More than just a recipe, these paleo tortillas represent a larger shift in my lifestyle. They're a symbol of my commitment to prioritizing my health and well-being without sacrificing precious time with my family. They’re a reminder that healthy eating doesn’t have to be complicated or time-consuming. Simple, wholesome meals can be delicious and easy to prepare, freeing up time for the things that truly matter: family, friends, and those precious moments of relaxation.
So, if you’re looking for a simple, healthy, and versatile addition to your meal repertoire, give these paleo tortillas a try. They’re a game-changer in my kitchen, and I have a feeling they’ll quickly become a staple in yours, too. Believe me, these tortillas aren’t just a meal component – they’re a lifestyle upgrade!
Tips and Tricks for Success:
- Don't overwork the dough: Overmixing can lead to tough tortillas. Mix just until the dough comes together.
- Chill the dough: This step is crucial for preventing the tortillas from tearing when rolling.
- Use plenty of tapioca starch: This prevents sticking and makes rolling much easier.
- Adjust cooking time: Depending on your stovetop and pan, you might need to adjust the cooking time slightly.
- Experiment with fillings: The possibilities are endless! Get creative and have fun with it.
Storing your Paleo Tortillas:
Proper storage is essential for maintaining the freshness and quality of your tortillas. After they've cooled completely, store them in an airtight container or a zip-top bag at room temperature for up to 3 days. For longer storage, you can freeze them. Simply wrap individual tortillas in plastic wrap and then place them in a freezer-safe bag. Frozen tortillas can be stored for up to 3 months.
I hope you enjoy these paleo tortillas as much as I do. They've become an indispensable part of my busy life, and I can't wait to see how you incorporate them into yours. Happy cooking!
