Paleo Tortillas

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Last Updated on January 17, 2021

Ready to enjoy a paleo burrito made with these foldable paleo tortillas? This simple wraps recipe is made with less than 10 ingredients and holds up under a pile of sweet or savory fillings.

Paleo tortillas stacked  on a plate on a table cloth

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.

small bag of sesame seeds with measuring spoon cup inside

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. Typically, you when making tortillas you would use a corn flour such as Masienda, but again, this recipe is Paleo so no grains!

paleo tortilla wraps with some cooked cabbage, onions and a sausage inside

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 Paleo Tortillas Recipe:

How to Make This Paleo Tortillas 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:

Paleo Enchiladas

Slow Cooker Chili Verde

Chicken Fajita Burger

Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

paleo tortilla wraps
Yield: 3

Paleo Tortillas

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These paleo tortillas make the perfect wrap for burritos, enchiladas and more!


  1. Place a medium skillet over medium heat and grease your pan with the coconut oil.
  2. In a mixing bowl add the ingredients and whisk for one minute.
  3. Pour out a 5" circle into your pan and cook for 3 to 4 minutes until browned.
  4. Flip and brown the other side.
  5. Remove from the pan and repeat.
  6. Tip: Re-whisk the batter before you pour a new wrap.


You can substitute almond flour for the sesame seeds.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 266Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 80mgSodium: 191mgCarbohydrates: 26gFiber: 3gSugar: 1gProtein: 9g

Did you make this recipe?

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107 thoughts on “Paleo Tortillas”

  1. Kelly you really nailed this recipe, they are awesome. My grandson Will is high functioning autistic, he is on a gluten dairy free diet for bowel issues. Since he has eaten this way the change in him is unbelievable. My daughter Michele is trying a paleo diet with great success, I made these for them to try, they loved the, the smile on Wills face was priceless. I am going to try them today as a base for breakfast quiches. Will let you know how they go. You are an inspiration, keep the recipes coming

  2. Can’t wait to make these. They look scrumptious. Going to make a chili cheese dog doing Low carb and these should fit that nicely.

  3. I’m eating enchiladas made with these wraps right now. They are fabulous. I think i’ll make another batch tommorrow. Delicious!!

  4. Just made these tonight and they were perfect! I can definitely see making more for the freezer. I do plan to package up the dry ingredients to make it easier to make in a hurry. I have not tried any other wrap but with this recipe, there is no need to. They are tasty and quite foldable. Can’t wait to try the dumplings in chicken soup next. Good job Kelly!

  5. I really want to try this recipe it sounds like just the perfect diy alternativ to store bought wraps!! I just want to ask about the Tapioca flour…hav u tried any other flours for this that worked?

  6. I made these today for the first time and they are absolutely fabulous! I will definitely be making them again. I didn’t have anything to grind my sesame seeds so I just used more Tapioca Flour and they turned out great. Thank you for the great recipe!

  7. I am def making some of these this week. I’ve been eating primally for the last 6 weeks and my kids are mostly on board, it’s jut the lunches, they have wraps every day with different good meats veges etc in them, but now that I have found these, they will almost be all primal too! God knows they behave like cavemen most of the time!!!

  8. What heat level did you cook these on? There is no indication in the recipe that you ever turned the stove on at all ….

    Sorry to have to ask for guidance, but I would like to try and get it right the first time.


  9. I tried the recipe for the creeps and they tasted great, but I burned the last two. I used the eggs at room temperature, will try them again as they tasted wonderful.

  10. I made these this weekend for Taco’s and they were very good!! You can switch up the flavor of them easily with fresh herbs! I was able to make 4 tortilla’s out of this batch. I would double the batch next time and freeze them! Enjoy!

  11. Hi
    I made the wraps today and they tasted great. But my mixture was very thick and I only got three. Do you have any idea what I might have done wrong?

    • Hrmm . I’ve found that egg size isn’t standard. Were you using pastured eggs? They tend to run on the small size and would affect the “liquid” measurement to do this correctly.

  12. I want to thank you for this fantastic recipe! My husband has agreed to go down this new paleo path with me and I have struggled to find breads that he will eat (most smell funny to him – they smell like nuts but what can you do with this guy?). So when I made these wraps I cautiously waited for the verdict – and he loved them! I’ll be making these all the time from now on – thanks a bunch!

  13. These are fantastic, I just made them and my 5 yr old loved them.
    She starts school this year so I’m wondering how well they keep? Will they go hard if I keep a batch in the fridge? Or are they best to be kept out in the pantry?

  14. Hi! I realize that you said that these do not last long at your house,but I was wondering if they could be stored at room temperature. I have an out of time business meeting next week and these would be helpful to have on hand to help with the meals.

  15. I stupidly purchased arrowroot flour instead of the tapioca flour called for in the wraps (from the recipe in the Paleo Eats cookbook). With the rest of the ingredients already in the bowl, I figured – what the heck – I’ll just give it a try with the arrowroot flour. The wraps turned out wonderfully, but I promise to get some tapioca flour and make them as directed. Still, it’s good to know that the arrowroot can be used in a pinched. These wraps are very good, and I’m so pleased to finally have a good wrap recipe. They’re not only tasty, but the texture is lovely and they are both sturdy and pliable. Wraps are so versatile, and can be used in so many different ways in paleo cuisine. I just spread a little butter and maple syrup on a warm one … and called it dessert! Thanks for the great cookbook.

  16. Cooked these tonight for my 1yo and 3yo. 1yo loved them was asking for more before she had finished the first. 3yo ate them but as three year olds are, changed her mind 6 times about them. I like them and will defiantly be cooking them again. Thank you for a lovely recipe

  17. Have scanned through all old comments so sorry if already asked.
    Do these work as a cold wrap for sandwiches? Looking for something my daughter can take to school. She is doing quite well with not needing a sandwich/wrap daily but know she likes them and it will help her with the changes we have made to diet.
    many thanks

  18. Is there anything I can use instead of “cream or tartar,” (preferably not baking soda because of the high amount of sodium)? Thank you!

  19. I made the wraps this morning. I love the recipe. Mine seemed to be thicker than yours, so I add a tablespoon of water…… Perfect!!
    Thank you!!

  20. Best wraps Ive found since I dont tolerate cassava and tapioca.
    Made these with arrowroot and almond flour (since I discovered my spice grinder is dead). Rolled them and froze, perfect to pull out for a quick meal. I enjoyed my first taco in a long time the other night with my family instead of having taco salad. Thanks. Taking them to a taco dinner party tonite for us non-grain crowd. Woo hoo!!
    Have also made them wtihout the garlic for sweet applications – nut butter and jam for instance.

  21. How many wraps does this recipe make and can I substitute butter for the coconut oil?
    also can they be made successfully if made into 10 inch burrito size? also what brand of coffee grinder
    do you use as I would want one that can also grind almonds & coconut in flour if that’s possible?

  22. It’s probably a stupid question; however, when I made these today I wasn’t sure if the 1 Tbsp of coconut oil was supposed to be added to the batter or used in the pan. I added it to the batter and used additional coconut oil in the pan. The recipe made 6 wraps. I haven’t used them yet, but my taste test was good.

      • Thanks, Kelly. I just wanted to let you know that I love your wraps! I add all purpose seasoning to give a savory flavor. I’ve made them with the sesame seeds, the almond flour, a mixture of both and with ground flax seeds when I was out of both sesame seeds and almond flour. All were wonderful. Thank you for a great recipe.

  23. Came on to say I just made these for lunch and they were wonderful! Thank you. My kids had 3 each! (They are piggies). Thank you πŸ™‚

    I used almond meal that I lightly toasted before using as it was a little old.

    Was really nice. Soaked up the lamb roast sauce beautifully. Added salad. Yum.

  24. I was excited to see a gluten free recipe for wraps. So, i made the recipe, as written, using Almond flour (in place of sesame flour and Arrowroot, in place of the Tapioca.

    Normally, with this kind of batter, I would swirl the batter, in the pan (ala’ Crepes), to evenly distribute it. However, I wasn’t able to do that because almost immediately, when the batter hit the pan, it created a raised edge, preventing the swirl. This caused the batter to puddle. As it cooked, it created a thicker pancake/wrap than I wanted.

    So, I went back to the drawing board. I trippled the recipe (using 14 whole eggs – we have laying hens & get 9-11 eggs a day :-). I also added 2 Tbsp of filtered water.

    I made my wraps in a 10″ non-stick fry pan, using 1/4 cup batter at a time, pouring it in a circle and then immediately swirling it to cover the pan.

    This gave me 8 perfect 10″ wraps, which are amazing & exactly what I have been looking for. Even though I adapted it, I couldn’t have done it without your original recipe. So, THANK YOU! πŸ˜€

  25. Hello, can i used a Soy flour or the Bob’s Red Mill AMARANTH flour instead of tapioca flour for the wraps?
    Thank you for your answer

  26. Kelly, I tried the Paleo wrap recipe……
    Thank you! Thank you!
    I have been searching for something to made a lunchtime sandwich with….or a healthy crepe…or tacos. This fits the bill all the way around. The texture, taste and rollability is perfect.
    Like you’re I was pre-diabetic a year ago, and lost 75 lbs after eliminating sugars, breads, pastas and bad carbs…..and adding proteins, good carb fruits and vegetables.
    But I added seed and nut breads back in (because I LOVE breads) , and now my tummy is back, and I can’t lose any more weight. This will feed my craving (in moderation if course) while keeping me healthy.
    I’ll be changing the seasoning from garlic to whatever the wrap will be for…cinnamon…..cumin….dill.
    I used almond flour instead of sesame…worked fine.
    Kudos to you!

    P.S. I’m from McMinnville OR!

  27. Oh this was just perfect and simple! I used all egg whites instead and it still turned out great. I decided to make some premixed bags to keep on hand so all I need to do is add egg whites. Love it!

  28. Just made these today. I made them a little larger and got 3. I used almond flour. I recommend swirling the pan immediately after pouring in the batter to make sure they’re thin and even. I could smell the egg when cooking and the texture looks eggy but they’re pretty sturdy and have a strong, pliable texture that tastes pretty neutral – even good with butter. I am going to try it with two eggs and two egg whites next time. Used them in a chicken verde enchilada dish and they held up wonderfully and tasted GREAT! Will make again…and again.

    • I just made these and then decided to read the reviews. I also used almond flour as well. My daughter who despises eggs didn’t watch me make them but tasted one and raved about how delicious they are. The first one came out thick, more like a pancake, so I swirled the pan and made them thinner. Without the savory ingredients would likely be a delicious pancake. Recipe is a definite keeper. Thank you Kelly!!

  29. Thank you for this recipe. Interestingly enough, I decided to use Trader Joe’s spice jar of “everything but the bagel” which includes, garlic, onion, poppy seeds and both black and regular sesame seeds. I adjusted the quantities and whirled all that into the vitamix to make the powder. I made the enchiladas last night and they were a hit!

  30. These are amazing!! I poured mine a bit thinner and made 6 with one batch. I’m definitely making a large batch and freezing these!

  31. Hi Kelly, I made it today, the texture is great but it has bitter taste, I wonder the bitter taste is from the sesame seeds. I bought from amazon via your link. Does sesame seeds supposed to taste bitter or I got a bad batch?

  32. This is a fantastic recipe- thank you so much!!!! I ended up adding a ttcht of water to make it a tiny bit thinner/ to make bigger wraps. For some I added fresh herbs to the pan before the batter solidified. Yummmmmm.

    For any other readers, I suspect that these would make a great crepe / Swedish pancake recipe, minus the garlic flour, add a tiny bit of sugar (coconut sugar, or honey???? ) . Im tempted to make a version of Jian bing with this as well.

    I’m so glad I ran into this recipe. Thanks for persevering and sharing it!!!!

  33. Thank you for this recipe! I used it to make burritos today with shredded leftover chicken drumsticks mixed up with some veggies and tomato sauce, avocado and salsa verde. There were a couple of tortillas left over so I fried a banana, diluted and warmed some almond butter with cashew milk (to make a paste), added a little salt, and made dessert crepes. I was worried that the garlic powder wouldn’t work with the sweet banana, but it was great! My husband was over the moon.


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