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    Home » Paleo

    Paleo Tortillas Or Wraps {Gluten-Free}

    Published: Apr 8, 2019 Updated: Jun 21, 2020 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    These Gluten-Free & Paleo Tortillas are super fast and easy to make, flexible, won't break when folded, and are sturdy enough to hold all your fillings. And the best part? There's no rolling required!
    Close op of tortillas on a plate with the top one folded

    These paleo tortillas have been one of my staple recipes for years now and have never let me down. They are quick and easy to whip up, hold fillings like a boss and can be made in large batches and kept in the freezer for later.

    While I have other tortilla recipes such as my cassava flour tortillas and my keto tortillas from my Keto Breads Cookbook, these will always be my favorite and my go-to recipe.

    They're flexible, won't break when folded, are sturdy enough to hold all your fillings, and don't require rolling!

    Jump to:
    • How to store paleo tortillas
    • 🔪 Easy instructions
    • 💭 Top tips
    • 📖 Recipe
    • 💬 Comments

    How to store paleo tortillas

    These tortillas can be stored covered at room temperature for about a day. After that, they should be frozen because they don't store well in the fridge.

    To freeze, simply place a small piece of parchment paper between each tortilla to keep them from sticking. Then, place them in a freezer-safe baggie.

    They can be stored in the freezer for up to 3 months.

    🔪 Easy instructions

    These tortillas are really easy to make, here are the steps:

    Dry ingredients whisked together in white bowl

    Start by whisking together 1 cup of blanched almond flour, 1 cup of tapioca or arrowroot flour, ½ tsp. baking powder, and ¼ tsp. sea salt.

    batter in white bowl

    In a separate bowl, whisk together 2 eggs and 1 cup of non-dairy milk. I use unsweetened cashew milk from the carton, but whatever milk you prefer should work just fine.

    Then, stir the wet ingredients into the dry and mix well. The batter will be thin but will slightly thicken as it sets.

    batter cooking in cast iron skillet

    Heat a medium-sized skillet over medium heat and very lightly grease with oil of choice. The less oil the better, just use enough to keep the tortillas from sticking.

    Pour around ⅓ cup of batter into the hot skillet. Then, lift up the skillet and swirl the pan to spread the batter. Try to get the batter as thin as possible.

    Allow to cook for around 2 minutes, or until the edges look dry and the bottom starts getting brown spots. Flip the tortilla and cook another 2 to 3 minutes, or until the other side is nicely browned.

    Set the tortillas aside in a tortilla warmer. If you don't have a tortilla warmer, simply place the tortillas between two damp paper towels on a plate. This will keep the tortillas warm while also keeping them from drying out.

    Close op of tortillas on a plate with the top one folded

    💭 Top tips

    • Leftovers stay fresh covered at room temperature for about a day. After that, they should be stored in the freezer because they don't keep well in the fridge. When storing in the freezer, place a small piece of parchment paper between each tortilla to keep them from sticking.
    • As you cook the paleo tortillas I recommend putting them in a tortilla warmer. If you don't have a tortilla warmer though, simply place the tortillas between two damp paper towels on a plate. This will keep the tortillas warm while also keeping them from drying out.
    • Stove temperatures vary, so adjust the temperature as needed. The tortillas should develop darker spots and cook in about 2 minutes per side. If they are browning evenly, similar to a pancake, you need to turn up the temperature.
    • Only use as much oil as necessary. You will need a very light coat of oil to keep the tortillas from sticking, but don't overdo it! I add about 1 teaspoon of oil that lasts me two or three tortillas, but all pans are different.

    Looking for more gluten-free recipes? You may enjoy my Best Ever Guacamole + How To Keep Guacamole From Turning Brown, my Keto Tortillas from my Keto Breads Cookbook, or Gluten-Free Palate's Gluten-Free Bread!

    Or you may want to use these tortillas to make Paleo Beef Enchiladas or Paleo Chimichangas!

    If you’ve tried these Paleo Tortillas or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!

    📖 Recipe

    Close op of tortillas on a plate with the top one folded

    Paleo Tortillas {Gluten-Free}

    These Gluten-Free & Paleo Tortillas are super fast and easy to make, flexible, won't break when folded, and are sturdy enough to hold all your fillings. And the best part? There's no rolling required! 
    4.89 from 43 votes
    Print Pin SaveSaved!
    Cuisine: American
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 6 Tortillas
    CALORIES :131kcal
    CARBS :20g
    FIBER :1g
    Author: Cassidy Stauffer

    Ingredients

    • 1 cup Blanched Almond Flour - finely ground
    • 1 cup Arrowroot Flour - or tapioca flour
    • ¼ Tsp. Sea Salt
    • ½ Tsp. Grain Free Baking Powder*
    • 2 Large Eggs
    • 1 cup Non-Dairy Milk + more if needed
    • Cooking Spray or Oil
    Prevent your screen from going dark

    Instructions

    • Whisk together the almond flour, arrowroot, salt, and baking powder in a large bowl.
    • In a separate bowl, whisk together the eggs and non-dairy milk. Then, stir the wet ingredients into the dry and mix until batter is no longer lumpy. The batter will be thin but will slightly thicken as it sets. 
    • Place skillet over medium/medium-high heat and very lightly grease with oil of choice.
    • When the pan is preheated, pour about ⅓ cup batter into pan. Lift up and swirl the pan to spread batter. Try to get the batter as thin as possible. If tortillas are turning out too thick, thin with additional non-dairy milk.
    • Allow to cook for about 1 to 2 minutes or until edges look dry and the bottom is developing brown spots. Flip and cook until the other side has brown spots as well. If tortillas are browning evenly, similar to a pancake, instead of getting brown spots, slightly increase the heat.
    • Remove tortilla and place in a tortilla warmer. Repeat with the remaining batter and set aside.

    Add Your Own Notes

    Click here to add your own private notes.

    Notes

    Nutritional information does not include oil for frying.
    • Leftovers stay fresh covered at room temperature for about a day. After that, they should be stored in the freezer because they don't keep well in the fridge. When storing in the freezer, place a small piece of parchment paper between each tortilla to keep them from sticking. 
    • As you cook the tortillas I recommend putting them in a tortilla warmer. If you don't have a tortilla warmer though, simply place the tortillas between two damp paper towels on a plate. This will keep the tortillas warm while also keeping them from drying out. 
    • Stove temperatures vary, so adjust the temperature as needed. The tortillas should develop darker spots and cook in about 2 minutes per side. If they are browning evenly, similar to a pancake, you need to turn up the temperature.
    • Only use as much oil as necessary. You will need a very light coat of oil to keep the tortillas from sticking, but don't overdo it! I add about 1 teaspoon of oil that lasts me two or three tortillas, but all pans are different. 
    • For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as arrowroot, tapioca, or potato)
    • If you prefer keto, check out these soft & flexible keto tortillas!

    Nutrition

    Serving: 1tortilla | Calories: 131kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 104mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber

    Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

    Reader Interactions

    Comments

    1. Salma says

      October 29, 2021 at 6:04 pm

      5 stars
      Thank you for this amazing recipe! It came out excellent and will make a huge difference in my son’s happiness as he has to be gluten free.

      Reply
      • Cassidy Stauffer says

        October 30, 2021 at 1:37 pm

        Thank you so much!!! I'm happy it will make a difference😍

        XO,
        Cassidy

        Reply
    2. dawne helligrass says

      July 08, 2021 at 5:39 pm

      5 stars
      They taste delicious and are super easy to make! I've missed my wraps and tortillas since going paleo and they fill that void! Thank you!

      Reply
      • Cassidy Stauffer says

        July 09, 2021 at 2:47 am

        Thank you SO much!! I'm excited you liked them 😍

        XO,
        Cassidy

        Reply
    3. Jill says

      April 15, 2021 at 6:15 pm

      I love this recipe, I make tortillas with it all of the time. And I am probably going to try to thicken it for pancakes. Thank you!

      Reply
      • Cassidy Stauffer says

        April 15, 2021 at 10:10 pm

        Oh, thank you!! I've thought about making them into pancakes too! If you try it please come back and let me know how it went 🙂

        XO,
        Cassidy

        Reply
    4. Lori Drummond says

      February 25, 2021 at 10:49 pm

      5 stars
      These tortillas turned out really nice!! Tasty too! Super easy, so a BIG thank you!

      Reply
      • Cassidy Stauffer says

        February 27, 2021 at 12:18 am

        Oh, THANK YOU!!! I'm so happy you like them 🙂

        -Cassidy

        Reply
    5. Brewtiful says

      January 24, 2021 at 10:05 pm

      Súper delish just want you to know your nutritional facts are wrong.

      You must have the quantify wrong in the system you used. When I ran it through my fitness pal at the quantity of 12 tortillas - each one is 4.4 carbs and 84 calories per tortilla. (Using almond and tapioca flour)

      Reply
      • Angie says

        July 11, 2021 at 6:50 pm

        The recipe yields 6 not 12, and there's no way they could be that low carb, her stats look pretty accurate. Tapioca and arrowroot have nearly 30g carbs per serving.

        Going to try these today!

        Reply
    6. Leah Saks says

      January 07, 2021 at 3:33 pm

      Question: will these work with coconut milk?

      Reply
      • Cassidy Stauffer says

        January 08, 2021 at 3:18 pm

        Hi Leah!

        I think coconut milk should work fine as long as it's unsweetened. The only thing is that coconut milk is usually quite a bit thicker than milk from the carton, so you may need to use 1/2 to 3/4 coconut milk and the rest water, depending on how thick it is 🙂 I hope this helps, please let me know how they turn out!

        -Cassidy

        Reply
    7. Jane Foster says

      December 13, 2020 at 12:41 pm

      5 stars
      Lol! My tortillas turned out like pancakes because I didn’t him the batter enough, but they were actually the BEST paleo pancakes I have ever had. They tasted like the real thing. Yum! I’ll be using this recipe again for pancakes!🥞:) Thank you!

      Reply
      • Cassidy Stauffer says

        December 13, 2020 at 1:50 pm

        That's hilarious!! Yeah, to make tortillas they need to be super thin and the heat needs to be high enough to get dark spots on them like traditional tortillas ...but I'm glad you at least have a new pancake recipe, lol 🤣

        Have a great weekend,
        Cassidy

        Reply
    8. Bryna Iverson says

      November 15, 2020 at 1:37 am

      5 stars
      These tasted great, and even the first few ones I made that were slightly too thick were still good! Thanks for the recipe!

      Reply
      • Cassidy Stauffer says

        November 15, 2020 at 1:46 pm

        Thank you, Bryna! I'm excited you liked them, thanks for taking the time to let me know 😀

        -Cassidy

        Reply
    9. blogger says

      September 29, 2020 at 9:54 pm

      Coming from Pinterest, and you have so many pop ups and ads I can even really see the recipe, much less allllllll the text.
      I mean this in a kind way, but please keep user experience in mind...

      Reply
      • Cassidy Stauffer says

        September 30, 2020 at 2:14 pm

        Hi blogger,

        Thank you for the feedback. The ads are the only way I can provide the recipes for free, however, I appreciate your input and I have been working to reduce the number of ads.

        *EDIT* - I now no longer have a pop-up on mobile and have reduced the number of ads in the recipe card 🙂 Thanks again for the feedback!

        -Cassidy

        Reply
    10. Hannah says

      September 04, 2020 at 10:49 am

      I tried to make these and had no success. I tried a couple different pans and thinned it but they kept cooking like pancakes and I could not for the life of me get them out of the pan. :/

      Reply
      • Cassidy Stauffer says

        September 04, 2020 at 12:38 pm

        Oh no Hannah, I'm SO sorry!!! A few things that come to mind are 1) that maybe the pan was too hot and the batter was burning/sticking 2) the skillet wasn't non-stick (but you said you tried several??) and 3) you didn't let them cook long enough before flipping. Do you think any of those were the case??? Again, I'm SO sorry, I've never had that happen to me!!!

        -Cassidy

        Reply
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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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