This gluten free paleo tortilla recipe is SO easy to make! They’re soft, pliable, vegan-friendly and loaded with healthy flax seed, and sun dried tomatoes!
Why You Will Love This Recipe
I know you think that making your own tortillas is WAY beyond your skills but they are MUCH easier than you think. Especially since I made you an uber-easy-to-follow video.
You control all the ingredients and can make sure to have them healthy. In fact, the tortillas are paleo and vegan friendly and they’re good for your guts because they have ALL the flax seed.
They are fun to make yourself
Easy to make variation around this recipe. I used sun-dried tomato but you can make them plain or flavor them with for example basil or spinach.
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 & Tricks:
- You can cook these longer if you like your tortilla crunchy, but then they will not be as soft and “bendable.”
- These 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 for up to 5 days.
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:
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!
Monique says
What can I use instead of flax?
Foodfaithfitness says
Hi Monique, you can try almond or chia meal but the quantities may be different and I have only tried with flax.