Coconut Flour Tortillas
- 11 min
- Serves 4
- 4 ingredients
5 minutes to prep, 6 to cook. These light, grain‑free coconut flour tortillas are quick to make and perfect for paleo meals. With just coconut oil, coconut flour, water, and a pinch of salt, they turn golden and flexible in minutes, offering a tasty low‑carb alternative to traditional wraps.
Free. No account needed.
Method
Heat a non‑stick pan over medium heat and add 1 tbsp coconut oil, swirling until melted.
In a bowl, whisk together 3 tbsp coconut flour, a pinch of salt, and 3 tbsp water to form a thin batter.
Pour the batter into the hot pan, spreading it thinly; cook until the edges turn brown and the tortilla releases from the pan, about 1½ minutes.
Flip the tortilla and cook the other side until lightly browned, another 1½ minutes.
If the tortilla tears, drizzle a little extra batter around the tear and let it set.
Repeat with the remaining batter, stacking finished tortillas on a plate.
Tips while you cook
- Preheat pan and melt oil first
- Heat the non‑stick pan over medium heat and melt the coconut oil before adding any batter.
- Whisk batter to a thin consistency
- Combine coconut flour, salt, and water in a bowl and whisk until the batter is thin before pouring.
- Cook each side about 1½ minutes
- Cook the tortilla until edges brown and it releases, then flip and cook the other side for another 1½ minutes.
- Patch tears with extra batter
- If a tortilla tears, drizzle a little extra batter around the tear and let it set before stacking.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Lauren Bragg made this.
The recipe comes from Lauren Bragg’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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