Years ago, when I first made this recipe from Stupid Easy Paleo I was thrilled to find a flexible Paleo tortilla alternative. They are soft, moist, never crack or get brittle. I’ve spent years experimenting with the recipe and saw it was fool proof and open to alterations.
You can add any fat you want, you can use tapioca starch or arrowroot (or mix them) and you can add additional seasonings to create an herbed tortilla. They really are impossible to mess up.
Paleo Tortillas are fast food.
Heat up them up in the microwave for 20 seconds and have it as a quick breakfast or an on the go snack (one tortilla equals about one egg.)
If you eat veggie cheese, these make for fabulous quesadillas stuffed with fresh spinach, tomatoes and avocado. Remember to make enough to share!
Don’t forget to make a double batch to store in the freezer. They never last long.
How many did you eat while you were making them? My record is 4.
Soft and Delicious Paleo Tortillas
- 12 eggs
- 6 teaspoons melted ghee *or coconut oil, lard or tallow
- 6 tablespoons water
- 1 1/2 cup arrowroot powder *or tapioca flour
- 6 teaspoons coconut flour
- 1/4 teaspoon sea or pink salt
Blend eggs, water, and melted ghee in Cuisinart or blender
Add dry ingredients into the egg mixture and blend. Make sure to scrape down the sides a few times while blending
I use a Lodge (10.5”) cast iron griddle, also known as a comal. If you use a smaller skillet, the tortillas will be thicker. Over medium low heat, pour in ⅓ cup of batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks
Cook for approx. 1 minute per side, making sure it browns evenly
- Depending on egg size, each tortilla contains roughly one egg.
- Try adding dry herbs to the batter for a savory herbed tortilla.