Paleo Tortillas (AIP)

 

paleo tortillas

 

There’s nothing that quite gets the Paleo community hot & bothered like a good tortilla. We all just like to roll, stuff, and crunch our way into meat & veggies. Nothing wrong with that, my friends.

 

I used to buy Siete Cassava & Coconut Flour Tortillas but I haven’t been able to find them in my neighborhood! They’re pretty yummy – thin, flexible and taste close to a flour tortilla! When cooked they are soft and crispy-fried. I just can’t afford to buy them regularly, so I wanted to make my own AIP-friendly tortilla at home more affordably!

My Plantain Wraps in The Healing Kitchen are another option.  They’re quite popular among the THK Ride or Dies – pliable, soft and fluffy! They make excellent wraps too, but they aren’t super thin like a traditional tortilla and don’t have the taste of a flour or corn tortilla. But if you are looking for a plantain-based option – there you go!

 

paleo aip tacos

Fill your tacos with your favorite protein, avocados & toppings! I chose ground chicken, avocado, onion and cilantro and then sausage and kale!

 

 

These Paleo Tortillas are made with just a few simple ingredients: arrowroot and coconut flours, olive oil, baking soda and sea salt. Instead of cooking them on a stovetop, which can be really tricky, I bake these in the oven. I actually based the recipe on my Pizza Crust because so many of you were telling me you would use the pizza crust recipe as a wrap! I changed up the ratios and technique though – once baked into 6-inch tortillas they are lightly pan-fried in beef tallow so you can eat them as “soft” or “hard” tortillas.

 

 

A note on substitutions: Tapioca starch is generally replaceable for arrowroot starch, but I have not tried it myself in this recipe. You can replace the olive oil with avocado oil, but I prefer the taste of olive oil in tortillas. I link to the baking soda and cream of tartar I use. If you cannot find cream of tartar, you can use the same amount of apple cider vinegar, but your tortillas won’t be quite as soft. It’ll still work though! Okay I think I covered all the inevitable substitution questions!

 

 

aip taco shells

 

If Taco Tuesday isn’t already your thing, it’s about to be!

 

 

1 review

Paleo Tortillas

Preparation 00:15 2017-10-17T00:15:00+00:00 Cook Time 00:10 2017-10-17T00:10:00+00:00 Serves 6     adjust servings
paleo tortillas

Ingredients

Instructions

  1. Preheat oven to 400 degrees. Line two large baking sheets with parchment paper. Set aside a separate 8 square inch piece of parchment paper for step 3.
  2. In a food processor, combine all ingredients except the warm water until well combined. With the machine running, slowly drizzle in the warm water and process for 45 to 60 seconds until a wet, fluffy "dough" forms. This will not look like regular dough - it is drier and more crumbly but sticks together when pressed.
  3. You are going to make 6 tortillas with 3 on each baking sheet. Form 3 balls of dough, 1/4 cup each in size, on each baking sheet. Using the extra piece of parchment paper from step 1, use your hands to roll out each ball into a 1/8-inch thin, 6-inch diameter tortilla. Make sure to adequately space out your tortillas so they don't touch. Please take your time when smoothing out the dough to ensure it is even and the edges are smooth! This is important for your tortilla-enjoying experience.
  4. Bake tortillas for 6 minutes in preheated oven. The tortillas should be a pale off-white color and not too brown around the edges. Transfer parchment paper to countertop to allow tortillas to slightly cool. These are your soft shells.
  5. For hard shells: Heat small stainless steel pan over medium heat. Add 1 to 2 teaspoons beef tallow to coat bottom of pan. Use your hands to fold tortillas into the shape of a hard shell and press bottom side of shell into pan for 30 seconds until crispy. Place tortilla on side, maintaining the hard shell shape, and fry each side for 30 seconds. Let cool on paper towel lined plate before filling with your favorite taco night ingredients!

 

 

paleo aip taco tortilla

 

 

 

AIP Pita Bread (Paleo, Grain-free)

I teased this recipe for AIP Pita Bread on Instagram a couple weeks ago and finally had the chance to make it again! I am a huge fan of the pliability, texture, and taste of the final product! My husband says it tastes like vegetables (UH because it’s made from vegetables, Honey!!!) but I know my fellow AIPers are veggie hounds just like me. I love how easy it is to throw into the blender and whip up for a fun meal too! And so nutritious too – sweet potato, avocado, gelatin, olive oil – this is a crap free zone!

 

If you’re looking for some ideas on how to use the pita, I have been eating it with my AIP Hummus, olive tapenade, sliced cucumbers, and lettuce for Mediterranean Wraps which is SO GOOD.

 

I also want to experiment with using it as a Breakfast Wrap with breakfast sausage, avocado, and some melty Zucchini Cheese.

 

Next week, I’m going to make another batch to bring to work for Chicken Salad wraps with my Crunchy Slaw.

 

Okay,  I gave you 3 ideas. Now you have to tell me how you end up serving these wraps!

 

This grain-free pita is made just from real food ingredients!

 

1 review

AIP Pita Bread

Preparation 00:05 2017-10-17T00:05:00+00:00 Cook Time 00:15 2017-10-17T00:15:00+00:00 Serves Makes 1 pita     adjust servings

Ingredients

Instructions

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Add all ingredients to a small blender or food processor. Process until a dough is formed, scraping down the sides as needed. Alternatively, you can hand mix the dough in a medium bowl, but it must be smooth, well mixed, and a thick dough consistency.
3. Spoon the dough onto the baking sheet and use your hands to form an oval shape approximately 4 inches wide and 8 inches long. Bake for 14 minutes until it can be easily peeled away from the parchment paper.