Take a break from lettuce wraps and make these tender 3-ingredient sweet potato tortillas.
These gluten-free tortillas are perfect for making tacos and enchiladas – without all the inflammatory side effects of pesky grains. Best of all, they’re a great way to sneak in extra veggies and take less than 10 minutes to prep!
Cassava flour steps in for traditional wheat and corn by creating a soft tortilla that folds and rolls! It’s the Paleo alternative to all-purpose flour and has a light texture that creates a soft and airy feel. High in fiber, cassava flour is a plant-based baking agent that works well with the subtle sweetness of sweet potatoes (not to mention the bonus antioxidants). Together, they create a chewy tortilla that can be topped with sweet or savory toppings.
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To get started, combine the sweet potatoes, one cup of cassava flour, and sea salt in a medium mixing bowl. Form it into one large ball using your hands. If the dough is too sticky or wet, add an additional quarter to half a cup of cassava flour. Divide the mixture into four smaller balls and dust a piece of parchment paper with one teaspoon of cassava flour. Use your fingers to press the dough into a tortilla shape, measuring about an eighth of an inch thick. If you prefer a pita-sized wrap, opt for quarter-inch thickness. Repeat with remaining dough and set aside.
Next, heat a skillet over medium heat and lightly grease with one teaspoon of avocado oil. Add one tortilla to the skillet and cook for three to four minutes on each side. For easy transfer, flip the tortilla onto the skillet using the same piece of parchment paper you pressed it out on. Repeat with remaining tortillas and serve immediately.
Store leftovers in an airtight container inside the fridge for up to two days. Make sure to include parchment paper between each tortilla to help prevent them from sticking.
Tasty ways to use sweet potato tortillas…
- Turn morning eggs and bacon into a wrap
- Stuff with your favorite with taco fillings
- Add a scoop of chicken salad
- Turn into Paleo quesadillas
Homemade Sweet Potato Tortillas
Homemade Sweet Potato Tortillas
- Medium mixing bowl
- Parchment paper
- Medium cast iron skillet
- 1 cup mashed sweet potato, peeled and cooked
- 1 cup cassava flour, plus more for dusting
- 1/4 t sea salt
- In a medium mixing bowl, combine mashed sweet potato, 1 cup of cassava flour, and sea salt. Form the dough into a large ball with your hands. If the dough is too sticky, add up to an extra ½ cup of cassava flour.
- Divide the mixture into 4 balls and dust a piece of parchment paper with 1 teaspoon of cassava flour. Use your fingertips to shape into a tortilla, measuring about ⅛ - ¼-inch thick. Repeat with remaining dough.
- Heat a medium skillet over medium heat and lightly grease with avocado oil.
- Add 1 tortilla to the skillet and cook for 3-4 minutes on each side. Repeat with remaining tortillas and store in an airtight container in the refrigerator for up to 2 days.
(You’ll Also Love: Homemade Spinach Tortillas – Corn-Free, Grain-Free)