What’s the best part about this paleo tortillas recipe with tapioca flour & coconut flour? Where do we even begin? It’s flexible. And soft. And tastes like a flour tortilla. And it’s just 3 INGREDIENTS to make it. It has a lot going for it and we haven’t even eaten them yet!
I love easy paleo tortillas as much as the next person, especially when they only require a few staple ingredients, but I also wanted to create the BEST paleo tortilla recipe out there. And I’m happy to say that it’s here! It’s pillow-y and soft, and tastes like a flour tortilla.
The combination of coconut and tapioca flours in these tapioca flour paleo tortillas help to create this ideal texture and really mild flavor. If you aren’t familiar with tapioca flour (a.k.a. tapioca starch), it’s made from the pulp of the cassava root and it’s a great replacement for both gluten-free and paleo recipes. You won’t believe how well it actually wraps!
Paleo tortillas recipes like this one are perfect with Mexican food, yes. (And you know as the self-proclaimed queen of margaritas, I’m allllllll about that.) But they are also great with your favorite deli meat, a few lettuce leaves, and a slather of avocado oil mayo for a quick and easy lunch or snack. There are so many ways to enjoy these tortillas.
How To Make Paleo Tortillas
These tortillas are so easy! First, we whisk all of the ingredients together: eggs, water, coconut flour, tapioca flour, and a touch of sea salt.
Then we heat our pan with a little coconut oil or butter so that they don’t stick at all. This will also help them get that nice golden color that we are after.
Once the pan is hot, we cook the tortillas for a minute or two on each side, until they are golden brown. Repeat with the remaining batter, you should end up with eight tortillas.
Now it’s the best part: we’re ready to enjoy our tapioca flour paleo tortillas!
Are Corn Tortillas Paleo?
No, corn tortillas are NOT paleo. Corn is technically a grain, a vegetable, AND a fruit, but for paleo purposes, it’s considered a grain, making it definitely a no-no.
Luckily, with these paleo tortillas with coconut flour are so delicious, you won’t miss corn OR flour tortillas!
How Many Calories In Paleo Tortillas?
The full nutrition stats are in the recipe card below, but I pulled out the important ones and these paleo tortillas are pretty low in calories. Each tortilla has:
- 86 calories
- 1 gram of fat
- 15 grams of carbohydrates
- 2 grams of protein
- 1 gram of fiber
Note that these paleo tortillas are not low carb, so if that’s important to you, try coconut flour tortillas instead.
How To Store Paleo Tortilla Recipe
The tortillas store well in the fridge, so make a batch of them over the weekend and use them up for lunches throughout the week. They’ll last 5 to 7 days.
The best way to store them is with paper towels between each one, to absorb any moisture.
How To Freeze Paleo Tortillas With Coconut Flour
Yes, you can freeze these paleo tortillas with coconut flour. (And I suggest making a double batch and freezing half, so that you always have some in the freezer!) Just line parchment paper between them and freeze.
Thaw them in the fridge or on the counter before using, and pat with paper towels if there is any moisture remaining. Then lightly heat them up and use.
What To Serve with Tapioca Flour Paleo Tortillas
What you put in your homemade paleo tortillas is entirely up to you, but I do have a few suggestions for you.
One of my favorites is the bang bang shrimp tacos pictured above. I actually created THESE paleo tortillas especially for that recipe, but it’s so good that I wanted to create a recipe just for the tortillas.
Any grilled meat or blackened fish would go really well stuffed in these tortillas. Just top with slaw and a squeeze of fresh lime. Here are the best fillings and toppings to go along with your tapioca flour paleo tortillas:
RECIPE CARD
3-Ingredient Paleo Tortillas Recipe With Tapioca Flour & Coconut Flour
A paleo tortilla recipe with just 3 INGREDIENTS! You won't believe how flexible and soft these paleo tortillas with coconut flour and tapioca flour are.
Recipe Video
Click or tap on the image below to play the video and learn how to make this recipe!
Ingredients
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- 2 large Eggs
- 2/3 cup Water
- 1 cup Tapioca flour
- 1/4 cup Coconut flour
- 1/4 tsp Sea salt
Instructions
More TIPS about this paleo recipe in the post above!
Combine all ingredients in a medium mixing bowl and whisk until smooth.
Heat a cast iron skillet over high heat and add a bit of coconut oil or butter to the pan.
Pour in 1/8 of the batter at a time and spread out into about a 6" circle. Allow to cook 1-2 minutes then flip and cook another 1-2 minutes.
The tortillas should be soft and foldable but golden brown. Repeat until you have 8 tortillas.
Recipe Notes
Video Showing How To Make Paleo Tortillas:
Don't miss the VIDEO above - it's the easiest way to learn how to make Paleo Tortillas!
Serving size: 1 tortilla
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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19 Comments
Lone
The best tortillas I’ve ever had. Honestly. you for sharing ❤️
Katherine Glenn
We’ve been looking for a clean tortilla recipe for over a year and had yet to find one that folded without falling apart. but this one worked great! Thank you so much! We will be using this for breakfast, lunches and dinners. Can’t wait to add spices into it to have different variations for different cuisines. Thanks again!
Laura Migliore
Made these for my daughter in law as she is breastfeeding and the baby is very sensitive to some foods. I had looked at other recipes, but this one looked so easy, with just a few ingredients. They were super easy. I didnt pull out my cast iron pan, just cooked these in a nonstick skillet. Rubbed a few drops of canola oil over the pan surface. Mine made 6, as I used 1/4 cup of batter. I cooked them 90m secs each side. They were delicious. Reminded me a little more of a crepe than a tortilla, but will certainly make fantastic tortillas and wraps. I plan to add a little sugar and cinnamon to a batch, and make apple crepes. Thanks for such an easy and wonderful recipe.
Vickie
This recipe worked out so well! I have tried a few and this is by far the best. The taste and texture is so good!
Vickie
This is the best paleo tortilla recipe I have tried! Everything worked with the recipe just as it was written. I am so impressed! And they taste so good! Thank you so much!
Diane
Hi! I so badly wanted this to work, but my tortillas came out crumbly and I couldn’t flip them. They all stuck…with ghee & with peanut oil. Please offer any suggestions? Thanks!
Taylor
My favorite recipe by far! They hold so well, they’re so easy to make, and they taste great! I dont miss regular tortillas at all with this recipe. I do add a little extra water to thin it out a bit more, but thats the only change I’ve made. Made them few times now!
Thank you!
Faye Baker
These are wonderful!!! I ordered some tapioca flour thinking I ordered one package but I found out that it came in packs of three. I tried the recipe that I needed it for and didn’t like it. So, I found myself stuck with three bags of tapioca flour. I have searched for a recipe to use it for a long time and didn’t like any of them. I finally ran across this recipe and now I know how the tapioca flour will be used. My first batch of tortillas were not foldable but were very tasty. I added a little water to thin it a bit and the second batch was perfect. I think my egg was a smaller egg which probably caused the batter to be too thick. Thank you a million times for this recipe. I am so excited that these are sooo good and very easy.
Bianca
These would have been great, but they still had more of a gelatinous texture to me while eating them. Instead of whisking the ingredients I used my Ninja food processor. Could that have played a factor in the texture???
Val
These are SO good. Really easy to make and taste like a delicious thick fluffy tortilla….not a wannabe tortilla.
Jean
Can I substitute arrowroot for the tapioca?
Jessica
These paleo tortillas were spot on! I got tired of the expensive clean tortilla brands at the grocery store and am very happy that I found this recipe. The tortillas were easy to make and delicious to eat- tasted SO much better than store bought! They were study and held up well as a taco. I cooked the tortillas while I prepared my other taco ingredients; the batter made exactly 8 tortillas; I used a 1/4 c measuring cup to pour into the pan. My family kept raving about the tortillas and asked me to make tacos again. Thank you for this recipe!!!
Hannah
Wondering if replacing eggs with flaxseed meal would yield the same results?
Dominic
These are absolutely fantastic — wow.
I replaced the 2 eggs with 2 heaping Tbsp Ground Chia Seed + 6 Tbsp water.
Worked amazingly. Love how they hold together and are so deliciously chewy ❤️
Thank you for this recipe
Dina
This is one of my favorite recipes ever
Donna
These are wonderful! Quick and easy to make and very tasty. Love that they don’t crumble when folding for a wrap and they are soft. Thanks for the recipe!
Cristal
I just made these and they are phenomenal! I’m always looking for easy ways to make my own tortillas that are delicious and don’t fall apart. Thank you!
Kristen
Love the simplicity of this recipe! First time making paleo tortillas of any kind. We liked them and will definitely make them again! Thank you!
Sue
My husband and I just started our paleo diet (1week ago today) and have been missing bread quite a bit. I Just finished making these tortillas and they are amazing. Super easy and very tasty. I have to admit I did increase the amount of salt I added to 1/2 tsp. I do like my salt. Would I make this again……absolutely!!!!thank you so much for sharing.