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These paleo tortillas are soft, pliable, and sturdy enough to be used for wraps or soft taco shells. You can even use them as wrappers for sweet fillings! Use immediately or wrap stack of tortillas in a paper towel and store in a resealable plastic bag in the fridge for a few days. Tortillas will still be soft and pliable right out of the fridge.
Ingredients
- 2 tablespoons water
- 2 teaspoons ghee (clarified butter), melted
- 4 eggs
- ½ cup tapioca flour
- 2 teaspoons coconut flour
- 1 pinch sea salt
Directions
Step 1
Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
Step 2
Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.
Cook’s Notes:
Arrowroot flour can be used in place of the tapioca, if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 71 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 7% |
| Cholesterol85mg | 28% |
| Sodium67mg | 3% |
| Total Carbohydrate7g | 3% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein3g | |
| Calcium13mg | 1% |
| Iron1mg | 5% |
| Potassium32mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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