High Protein Almond Flour Tortilla
Elevate your homemade tortilla game with this High Protein Almond Flour Tortilla recipe—a nutritious twist on a classic favorite! Perfect for health-conscious foodies and anyone seeking gluten-free, low-carb options, these tortillas combine finely milled almond flour with unflavored plant-based protein powder for a satisfying protein boost. Psyllium husk powder lends flexibility and structure, while a touch of olive oil ensures a tender texture. Made in just 35 minutes (prep and cook combined), these tortillas are soft, pliable, and ideal for wraps, tacos, or even as a flatbread substitute. Whether you're meal-prepping or whipping up a quick dinner, these tortillas are a wholesome, versatile addition to your repertoire. Keep them fresh for up to three days and enjoy a hearty, healthy alternative that's as delicious as it is nutritious! Keywords: high protein, almond flour tortilla, gluten-free, low-carb, healthy tortillas.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 scoop Protein powder (unflavored plant-based)
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine the almond flour, unflavored plant-based protein powder, psyllium husk powder, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Make a well in the center of the dry ingredients and gradually add the warm water and olive oil to the bowl. Stir the mixture until it begins to form a soft, cohesive dough.
Allow the dough to sit for 5 minutes. This rest period helps the psyllium husk absorb moisture, improving the texture of the tortillas.
Divide the dough into 8 equal pieces and roll each piece into a ball using your hands. It may help to lightly dust your hands with almond flour to prevent sticking.
Place a ball of dough between two pieces of parchment paper and use a rolling pin to flatten it into a thin round tortilla, about 6 inches in diameter. Repeat with the remaining dough balls.
Heat a non-stick skillet or griddle over medium heat. Place one tortilla on the skillet and cook for about 1-2 minutes on each side, or until lightly golden and cooked through.
Transfer the cooked tortilla to a plate and cover it with a clean kitchen towel to keep it warm and pliable while you cook the remaining tortillas.
Repeat the cooking process with the remaining tortillas.
Once all the tortillas are cooked, serve them fresh and warm as part of your favorite dishes, such as wraps or tacos. Store any leftovers in an airtight container and refrigerate for up to 3 days.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1839 mg | 80% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 3.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
