Sunday, February 24, 2013

Paleo Almond Flour Tortillas

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 egg
  • 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!


  1. I made these tonight, and they were the closest I've been able to get to a corn tortilla--tender, yet they held together very well. I didn't try to wrap them--just placed the ingredients on top and baked for a few more minutes. Delicious, and I didn't feel deprived!

  2. I will love to make these, to eat it with some guacamole, beans and pico de gallo. But my boyfriend is not eating eggs at the momment, and everything i do i love to share with him. What i can use instead of the eggs? Help??

  3. These were great! I figured out on my second batch that if you cook them for three minutes and then move them directly from the pan to the rim of a bowl, without even taking the pan out of the oven, they will flop over and harden in a taco shape!