These tortillas opened a whole new door of possibilities for us. Given that they are a little bit labor intensive, they aren’t something I suggest every day, but once in a while it’s nice to have that tortilla to wrap some meaty goodness into.
I’m amazed at how well these tortillas hold up to heat (as in when baking enchiladas). Yes, they are much more fragile than typical corn or flour tortillas, but they still get the job done. We tested these out on some clients at our gym a while back and they indeed were a hit, especially when dipped in guacamole! It’s really critical to have a good non-stick pan for these, as otherwise you’ll have a heck of a time getting these tortillas to release from the skillet.
¼ cup (40 g) coconut flour
8 large egg whites
¼ teaspoon baking powder
½ cup (125 mL) water
~ coconut oil
- Whisk all ingredients together in a bowl, making sure no lumps remain. If you want thinner tortillas, add 1–2 teaspoons (10 ml) more water.
- Preheat a small nonstick skillet over medium heat. Place about 1 teaspoon (5 ml) coconut oil in the pan. Swirl around to coat.
- Pour about 3 tablespoons (45 ml) of the batter into the pan, tipping the pan from side to side while you pour in the batter (to get a very thin tortilla). Do not attempt to flip the tortilla unit you are sure the first side is golden brown. Otherwise, the tortilla will rip.
- Once nice and golden brown, flip over and brown on opposite side. Remove to plate, and repeat process (adding in some coconut oil, the batter, etc.). You should get about 8–10 medium-sized tortillas (if you make yours very thick, you will get less).
Variations—You could try doing cumin-spiced tortillas, chili-spiced, or for more of a treat, some cinnamon or nutmeg would be lovely.
Do Ahead—Make these a day or two in advance, store them in a ziplock bag, and then reheat when you need them.
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Coconut flour tortillas are four ingredients whisked thin and swirled in a hot pan - no press, no rolling pin. They wrap meaty fillings beautifully and even hold up in baked enchiladas. A little labor-intensive for every day, but worth it whenever a tortilla craving hits.
Pro Tips
- A good nonstick pan is critical - the recipe says plainly these will not release otherwise.
- Tip the pan side to side as you pour so the batter runs thin; thick tortillas tear when folded.
- Do not flip until the first side is fully golden brown - too early and the tortilla rips.
- Want thinner tortillas? Add 1-2 teaspoons more water to the batter.
Frequently Asked Questions
Can I make them ahead?
Yes - the do-ahead note says make them a day or two early, store in a ziplock bag, and reheat when needed.
Can I flavor them?
Cumin-spiced, chili-spiced, or sweet versions with cinnamon or nutmeg are the recipe's own variations.
What should I fill them with?
Meaty fillings are the point - and they were a hit dipped in guacamole when tested out at the gym.
Recipe Card
Ingredients
Method
- Whisk all ingredients together in a bowl, making sure no lumps remain. If you want thinner tortillas, add 1–2 teaspoons more water.
- Preheat a small nonstick skillet over medium heat.
- Place about 1 teaspoon coconut oil in the pan. Swirl around to coat.
- Pour about 3 tablespoons of the batter into the pan, tipping the pan from side to side while you pour in the batter (to get a very thin tortilla).
- Do not attempt to flip the tortilla unit you are sure the first side is golden brown. Otherwise, the tortilla will rip.
- Once nice and golden brown, flip over and brown on opposite side.
- Remove to plate, and repeat process (adding in some coconut oil, the batter, etc.) You should get about 8–10 medium-sized tortillas (if you make yours very thick, you will get less).
