This easy-to-make recipe is essentially a simple crepe batter flavored with just a touch of savory seasonings to create a delicious tortilla, perfect for filling with your favorite fixins!
These tortillas are wonderful with just about any hearty filling you desire – from grilled steak fajitas (shown below) to grilled chicken or fish. Enjoy!
(Fun fact about this tortilla recipe, it’s simply a tweaked version of my scrumptious fruit-filled crepes, which if you haven’t tried yet, I highly recommend!)
Ingredients
- 3 tbsp coconut flour
- 3 tbsp blanched almond flour
- 1 tsp arrowroot powder
- 1/2 tsp sea salt
- 1/4 tsp homemade Emeril Essence Seasoning
- 1/8 tsp dried oregano
- 5 egg whites (save yolks for making lemon custard)
- 1/3 cup plain unsweetened almond milk (or raw whole milk)
Instructions
- Preheat griddle (or cast iron skillet) over medium high heat.
- In a small bowl, mix together the flours, arrowroot powder and seasonings.
- In a medium bowl, whisk together the egg whites and almond milk until well blended and slightly foamy.
- Add the dry ingredients to the wet and whisk well until no lumps remain. The batter will resemble a thicker crepe batter, since this is essentially a tortilla-flavored crepe.
- Allow batter to sit about five minutes, which will allow ample time for the griddle to thoroughly preheat. You'll know the griddle is ready when a couple of drops of water added to it's surface "dance."
- (Sidebar: I'm not a fan of lukewarm tortillas – so a little trick I use to ensure everyone gets a nice hot tortilla is to rewarm them in the oven once I’ve finished making all of them. If you like this idea, then you'll want to preheat your oven to 250 degrees before you start cooking the tortillas.)
- Add a small amount of coconut oil or butter to the preheated griddle or skillet. Then whisk batter again and add a spoonful or two of batter to the griddle. Work quickly and carefully, using the back of the spoon to spread the batter into a thin, even layer to form a 4-5 inch round tortilla. You want these to be just a tiny bit thicker than a traditional crepe, so they can stand up to being filled with heavy filling ingredients like grilled beef, poultry, fish and/or veggies.
- Cook tortillas about 1-2 minutes until they begin to firm up. Then carefully slide a spatula under the tortilla and gently flip it over. Cook on the second side about 1-2 minutes.
- Either stack the tortillas on a plate and keep them covered as you cook and skip to step #12.
- Or if you prefer to use my oven-trick for ensuring hot tortillas, then place tortillas on a wire rack to cool, while continuing to make the remaining tortillas and then follow step #11 below.
- Once you’re done making all of the tortillas, transfer them to a baking sheet and place in preheated oven to rewarm about 4-5 minutes.
- Top these delicious tortillas with your favorite “fixins!” Yum!
Notes
Keeping the tortillas small (about 4-5 inches in diameter) makes it easier to flip them. Another trick is to use a slightly damp nylon spatula, if you're having trouble with sticking. Sticking can also result if the pan is not re-oiled between tortillas and if the tortilla is not cooked enough before you attempt to flip it over.
These tortilla can be made ahead of time and then rewarmed in the oven when ready to serve. Simply cook the tortillas and place on a wire rack to cool. Then, stack cooled tortillas in an airtight container with a piece of trimmed parchment between each tortilla to avoid sticking; refrigerate up to 24 hours, or freeze for future use making sure to defrost in frig overnight before rewarming. When ready to serve, rewarm tortillas, as described in steps 6 and 11 above.
i love making homemade tortillas! these look great!
Thanks so much, Caralyn! 🙂
hi-
I hope this isn’t a dumb question….. is there a difference between almond meal and blanched almond flour?
Thanks!
Hi, Jennifer. It’s a very common question. Yes, there is a difference. Almond meal generally refers to almonds with their skins on that are ground into flour. Blanched almond flour is made from almonds that have been blanched to remove their skins. These are then finely ground into flour. Blanched almond flour (because it does not contain almond skins and because it’s more finely ground) produces a very light, fluffy baked good. Whereas almond meal produces a heavier, courser textured baked good. That’s why, if a recipe calls for blanched almond flour, it’s important to be sure to use it and not substitute with almond meal. All of the almond flour recipes on my site were developed with blanched almond flour and so for best results, I recommend using only blanched almond flour. I know it can be quite expensive, but the results are worth the extra expense and by shopping around online, or by joining a co-op, you can find good sales and prices at places such as Honeyville Grains and Azure Standard. Lots of blessings to you, Kelly 🙂
These are delicious! I was very impressed by the taste and texture, and they were wonderful with my favorite taco fixings.
Thanks, Melissa. So glad you enjoy these too! Appreciate you taking the time to leave a kind note! Blessings, Kelly 🙂
I noticed that these are not GAPS legal. Have you ever tried to make a GAPS version?
Hi, Jean. I do not follow the GAPS diet, however, you could easily leave out the arrowroot. It serves as an added binder, but is not completely necessary. Hope this helps. Blessings, Kelly 🙂
My son has nut allergies. What may I use instead of almond flour? Thank you!
Hi, Lisa. You could opt to use Danielle’s coconut flour version (http://againstallgrain.com/2011/05/04/grain-free-tortillas/), as it is uncommon for those with nut allergies to have issue with coconut flour (since coconut is not a nut). But of course, be sure to check with your allergist.
Hi there. Thank you for all the work you do on your recipe and your book. I was wondering, since you stated that the arrowroot acts as an extra binder for the tortillas, could one substitute maybe xanthan gum for the arrowroot and get the same result? Thank you for your time!
Hi, Angel. I have not worked with xanthan gum since it tends to be derived from corn. But I do believe you could use it, I just can’t give an exact substitution ratio since I have not tried it myself. Blessings, Kelly