Last time I made a Mexican-inspired meal, I
used lettuce wraps instead of tortillas, and it was just okay. I really
missed the texture of a tortilla, though! So I decided to try to make
some Paleo tortillas to wrap my Slow Cooker Pork Carnitas in tonight. Basically it is the same
recipe as the tortilla chips I have made before, you just don't bake them as long so they stay softer.
Almond Flour Tortillas
(makes 8 small ones)
1 cup almond flour
1/2 tsp olive oil
1/4 tsp salt
Preheat oven to 350 degrees. Mix ingredients together to form a
dough/paste. Divide the dough into small balls (or 8 equal parts).
Take 2 pieces of parchment and roll out the small balls of the dough
between the layers until the tortillas are about 1/8 inch thin. Peel off the top layer and transfer the unbaked
tortillas (on the parchment) onto a baking sheet. Bake for 4-5 minutes
or until cooked but still soft (the longer they bake, the harder they
will become). Remove them carefully with a spatula. Serve right away
warm, or refrigerate them and reheat when you are ready!