Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
10 mins
cook:
1 min
total:
11 mins
Servings:
9
Yield:
9 8-inch tortillas
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Arrowroot flour can be used in place of the tapioca, if desired.

A 1/2 teaspoon vanilla extract can be added to the batter if using sweet fillings.

Nutrition Facts

71 calories; protein 3g; carbohydrates 7.3g; fat 3.3g; cholesterol 85.1mg; sodium 67.1mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
04/23/2017
Game changer for paleo meals! Read More
(3)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/22/2017
Game changer for paleo meals! Read More
(3)
Rating: 5 stars
06/07/2018
AMAZING!!! Approved by five kiddos and the husband! These are incredibly strong and by far the best primal/paleo "tortilla" we have come across. These also help to use up the fresh eggs we get everyday from our lovely ladies without tasting overwhelmingly like an egg. By far the best vessel to get tasty fillings into our mouths that I have come across over the years that actually are useable in the same fashion as a flour tortilla. We have filled them with nut butters and have also filled them with fajita meat and toppings. Both were delicious. We are going to try some whipped cream and berries next for a special treat! Read More
(2)
Rating: 5 stars
07/19/2021
Great recipe as is but if you want to make a sweet crepe you can add 2 tablespoons brown sugar and 1 teaspoon of vanilla to the batter. This however is not Keto but is gluten free. Read More
(2)
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Rating: 5 stars
03/03/2019
Very good and easy. Thank you for sharing the recipe. I am going to use these in recipes from savory to sweet. Read More
(1)
Rating: 5 stars
03/15/2019
So easy to make and they came out perfectly. I probably made them a little thicker than they should have been but they worked wonderfully. Read More
Rating: 5 stars
05/23/2020
I believe the tapioca flour is an important ingredient! I did not have it on hand so I substituted almond flour. I’m giving us five stars because the recipe shouldn’t suffer because of my mistake. They are delicious. I had a terrible time flipping them. The batter was a little thick so I had to add some extra water finally by the time I got to the end I got one halfway decent one. My picture is honest. Going clockwise at 12 o’clock with my first crepe. You can see the process as I went and finally when you get to 11 o’clock it was my last one and it sort of look better.? all the Read More
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Rating: 5 stars
01/12/2020
This is an easy recipe for my gluten intolerant son. He doesn t eat milk products either so I substituted grape seed oil for the ghee and they were great! My son ate an entire batch and was coming back for more!! He had them plain but I am excited to try fillings with them. Thank you for this recipe:) Read More