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!
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!
If Taco Tuesday isn’t already your thing, it’s about to be!
- 1 cup Bob’s Red Mill arrowroot starch
- 2/3 cup Bob’s Red Mill coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
- 1 cup warm water
- beef tallow for frying (for hard shells)
- 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.
- 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.
- 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.
- 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.
- 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!
- Serving Size: 1 tortilla