Paleo Whole Wheat Tortilla
Discover the perfect grain-free twist on a classic favorite with these Paleo Whole Wheat Tortillas! Made from a wholesome blend of almond flour, tapioca flour, and coconut flour, these tortillas are easy to roll out and cook to perfection. With a delicate texture and mild flavor, they cater to those following a paleo or gluten-free diet without sacrificing versatility. Requiring just 15 minutes of prep time and 10 minutes to cook, these homemade tortillas are ready in a flash—perfect for wraps, tacos, or even as a base for flatbreads. Plus, these nutrient-packed tortillas store beautifully in the fridge or freezer, making them an excellent choice for meal prepping. Celebrate clean eating and enjoy the comfort of fresh tortillas with this simple yet satisfying recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup almond flour
- 0.75 cup tapioca flour
- 2 tablespoons coconut flour
- 0.5 teaspoon sea salt
- 1 large egg
- 0.25 cup warm water
- 1 tablespoon olive oil
Instructions
In a medium-sized mixing bowl, combine the almond flour, tapioca flour, coconut flour, and sea salt. Stir until the dry ingredients are well incorporated.
In a separate small bowl, whisk the egg, warm water, and olive oil together until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients and mix until a soft dough forms. If the dough is too sticky, add a small amount of tapioca flour, one teaspoon at a time, until it becomes workable.
Divide the dough into four equal-sized balls and roll each one out between two sheets of parchment paper into a thin, round circle. Aim for about 6-7 inches in diameter.
Preheat a non-stick skillet or cast-iron skillet over medium heat. Carefully peel one tortilla off the parchment paper and place it onto the hot skillet.
Cook the tortilla for 1-2 minutes on one side, or until it begins to bubble and brown slightly. Flip it over and cook for another 1-2 minutes on the other side.
Repeat this process with the remaining tortillas, cooking each one individually.
Allow the tortillas to cool slightly before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 7.8 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 177 mg | 4% | |
*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.
