This gluten free tortilla recipe is SO easy to make! They’re soft, pliable, vegan-friendly and loaded with healthy flax seed, and sun dried tomatoes!
Weekday friends! How was your weekend?
Mine was full of cocktails, laughs and general good times because my brother and sister in law spent it at our place.
But, don’t worry, the laughs and general good times were NADA compared to what I have with you. Ya’ll hold the special place in my <3.
Insert “awwww-that’s-so-touching-and-adorable” moment HERE.
Now that your inner person who likes to be friends with random internet girls, that make food and take photos of said food, but doesn’t like to admit to enjoying time spent with random-girl-from-internet-land (that’s me) is feeling smiley and good, can I touch your taste buds?
Actually. Not touch. More, like, reach through the screen and GRAB THEM BY THEIR FACES AND SHAKE THEM AROUND.
Not in an angry way though. A tender, loving, I-just-want-you-to-eat-delicious-food kind of internet-friend-way.
You understand.
You GUYS. We’re making our own paleo tortillas or wraps. Like, with our own hands and a rolling pin and HEALTH.
In fact, the tortillas are paleo and vegan friendly and they’re good for your guts because they have ALL the flax seed. And Google told me that was ULTRA awesome for the inside-workings of you, so we’re basicallllly making roll-able superheroes that you fill with whatever your tummy desires.
I don’t know where I get these things.
Before we move further, I need you to do something for me. I need you to wipe that jaded-by-the-easiness-of-grocery-store-tortilla-buying judgmental look off your face. I KNOW you think that making your own tortillas is WAY beyond your skills. Heck, maybe you even burn toast.
Sidenote: I killed a cactus once, so we’re even in the failing-at-life-category.
RIP Pokey (that was its name.)
How-EV-er, they are MUCH easier than you think. Especially since I made you an uber-easy-to-follow video in the new Chez FFF! WOOOT.
I thought about making you un-flavored tortillas, but only bland, boring humans do that. Here in this little piece of the interwebz, that is just not acceptable.
Enter the sun-dried tomato. You should also note that I originally typed “robust sun-dried tomato, “ but immediately backspaced it out. I am just not that person who can use the word “robust” without giggling.
Hi. I’m 5.
ANYWAY.
I know you’re just itching to get your tasty-tomatolicious-tortilla on BEFORE lunch, but I have one parting word of wisdom for you:
Be kind to yourself.
Circles are REALLY hard to roll.
Not that I know all about misshapen, awkward tortillas or anything.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Ingredients
- 2 Cups + 1 Tbsp Flax meal divided
- 1 Cup Hot water
- 1 1/8 tsp Salt
- Pepper
- 1/2 Cup Roughly chopped sun-dried tomatoes in olive oil tightly packed (115 g)
- 4 1/2 Tbsp Coconut flour
- 1 1/2 Tbsp Italian seasoning
- 1 1/2 Tbsp Olive oil from tomatoes.
Instructions
- In a small food processor (mine is 3 cups) blend 1/4 Cup + 2 Tbsp flax meal with the water, salt, sun-dried tomatoes and a few good twists of pepper until the mixture thickens and the tomatoes are broken down. You'll need the stop the food processor and scrape down the sides a few times. Let stand for 10 minutes.
- In a large bowl, place the remaining flax meal, coconut flour, Italian seasoning and olive oil. Add the tomato/water/flax mixture (it should be thick and gloopy by now) and stir until the dough starts to come together.
- Knead the dough in the bowl for 3 minutes. It will start off quite sticky, but should become firmer as you knead it. Divide the dough into 10 equal balls.
- Place one ball between 2 sheets of parchment paper and roll out. You want them just under 1/4 inch thick. Be careful not to roll the edges out too much or they'll crack. Repeat with remaining balls.
- Lightly oil a large frying pan and heat it to medium heat. Cook one tortilla until it JUST begins to brown, about 20-30 seconds. Flip and cook an additional 20-30 seconds.* Repeat with remaining tortillas.
- DEVOUR.
Tips & Notes:
Tortillas are more delicate than a traditional tortilla, so you do need to be careful not to stuff them too full. Alternately, you could divide the dough into only 8 balls and make slightly thicker tortillas, if you like them stuffed.
Store tortillas in an airtight container in the refrigerator.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
4 Weight Watchers SmartPoints per tortilla
Want more vegan meals?
Vegan Cookie Dough Breakfast Bowl
Grilled Sweet Potato Salad with Almond Vinaigrette
Vegan Coconut Curry with Sweet Potato Noodles
Healthy Homemade Tortillas from around the web:
Easy Homemade Garlic Tortillas – Cooking For Keeps
Homemade Flour Tortillas – A Zesty Bite
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Melinda says
First let me start by saying, “I thought I was the only one to ever kill a cactus”. Second, I tried these and oh my goodness, delicious and easy! Thank you for sharing.
Taylor Kiser says
Haha! So glad you love them!