Tortillas — warm, satisfying pockets of dough that blanket your favorite meats, cheeses and veggies.

Unfortunately, the traditional recipe calls for non-Paleo corn or white flour. This Paleo-friendly recipe upgrades the tortilla, replacing gluten-ridden flours with tapioca starch and almond meal. 

The result is warm, crispy-edged rounds that blanket Paleo burritos and tacos beautifully. These rounds of love need only 5 ingredients and take minutes to prepare.

Love almond flour recipes? Get our free almond flour recipe cookbook here!

Pro tip: these make fantastic Paleo tortilla chips if you cut them into triangles and bake them at 400°F for 20 minutes.

Courtney Hamilton

Warm, Crispy Paleo Tortillas

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Cook Time:20 mins 20 minutes

Prep Time: 5 mins 5 minutes

Serves:10

Warm, Crispy Paleo Tortillas

Ingredients

• 2 eggs
• 1 cup unsweetened almond milk
• Juice from ¼ lemon
• 1 ½ cups tapioca starch
• ½ cup almond meal
• Coconut oil for frying
• Salt to taste

How to Make It:

1. Whisk together eggs, almond milk and lemon juice in a bowl. In a separate bowl, combine tapioca starch and almond meal. Whisk in wet ingredients to dry. Mixture will be liquid, like pancake batter.

2. Coat a cast iron skillet with coconut oil. Pour tortilla batter into taco-sized rounds. Fry about 2 minutes a side over medium heat.

3. Remove tortillas from pan and sprinkle with salt, if desired. Enjoy!

(You’ll Also Love: Paleo Enchiladas)