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Ready to enjoy a paleo burrito made with a foldable paleo tortilla? This simple wraps recipe is made with less than 10 ingredients and holds up under a pile of sweet or savory fillings.
I finally broke down and realized that you need eggs to make Paleo tortillas.
The thing is, I really hate using a lot of eggs in my recipes. One, we already go through 2 dozen eggs a week, not including my baking. Two, I hate eggy tasting foods.
After working on this for a month, I finally got the egg count down to four ( one egg will only use the egg white) and, in my opinion, they taste pretty darn good.
Again, I broke out my new favorite ingredient, sesame seeds. They really give the tortilla a lot of depth and flavor, and they would pair really well with hummus or curries. I was almost tempted to call this naan or pitta because the flavor is so similar.
However, it goes really well with anything you want to wrap up – or goodness, I didn’t even think about it, but this would be an amazing Quesadilla!
I ended up making Paleo Enchiladas with this recipe with my niece and they are seriously amazing and hold up perfectly even with the sauce. She is going into culinary school and finally settled on a Cooking School in Orange County. I can’t wait and taste what she creates and I’m happy to have been a positive influence on her.
The texture of the wrap really reminds me of a flour paleo tortilla and wow, is it foldable. These freeze and reheat really well so you can make a bigger batch and freeze some for later.
What you’ll need for this Recipe:
How to Make This Paleo Tortilla Recipe:
Place a medium skillet over medium heat and grease your pan with the coconut oil.
In a mixing bowl add the ingredients and whisk for one minute.
Pour out a 5″ circle into your pan and cook for 3 to 4 minutes until browned.
Flip and brown the other side.
Remove from the pan and repeat.
Tip: Re-whisk the batter before you pour a new wrap.
If you like this Paleo Tortilla recipe, you’ll love:
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These paleo tortillas make the perfect wrap for burritos, enchiladas and more!
- Place a medium skillet over medium heat and grease your pan with the coconut oil.
- In a mixing bowl add the ingredients and whisk for one minute.
- Pour out a 5" circle into your pan and cook for 3 to 4 minutes until browned.
- Flip and brown the other side.
- Remove from the pan and repeat.
- Tip: Re-whisk the batter before you pour a new wrap.
You can substitute almond flour for the sesame seeds.
Amount Per Serving: Calories: 266Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 80mgSodium: 191mgCarbohydrates: 26gFiber: 3gSugar: 1gProtein: 9g
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