These paleo tortillas are soft, pliable, and sturdy enough to be used for wraps or soft taco shells. You can even use them as wrappers for sweet fillings! Use immediately or wrap stack of tortillas in a paper towel and store in a resealable plastic bag in the fridge for a few days. Tortillas will still be soft and pliable right out of the fridge.
Ingredients
- 2 tablespoons water
- 2 teaspoons ghee , clarified butter
- 4 eggs
- 0.5 cups tapioca flour
- 2 teaspoons coconut flour
- 1 pinch sea salt
Instructions
-
1
Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
-
2
Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Egg-White Crepes
Crêpes made with whole wheat flour, skim milk, and egg whites, you'd never know they're more health-conscious than your basic crêpe from the taste.
Chicken Primavera Pasta Bake
This chicken primavera pasta bake is full of fresh spring peas. asparagus, and spinach. With cavatappi pasta in a creamy cheese sauce, the casserole is topped with seasoned panko and Parmesan and bakes until bubbly and golden.
Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
Great use for a left over uncarved Halloween pumpkin!