Some food demands to be wrapped up in a warm and comforting tortilla. Not convinced? Try to sell a lettuce-wrapped almond butter and strawberry “roll-up” to your kid who had real thoughts and feelings about how warm and gooey nut butter treats are supposed to go down at 7am.
Making your own Paleo tortillas after years of buying whatever pre-made white flour crap was on the grocery store shelves can be a hard sell for some people. Like people who have jobs, manage their households, or maybe just people who want to watch The Bachelor in peace while not standing over the stove flipping tortillas.
While making tortillas may not be a part of your everyday repertoire when you're just trying to get a dinner on the table that doesn't come in animal shapes (looking at you mac 'n cheese and frozen chicken nuggets), these can really elevate the "comfort factor" of your next paleo meal.
Truthfully these tortillas are not hard to make and they taste great. Make a bunch, freeze them and the next time your kid mentions tacos or breakfast wraps you can pull off an insanely delicious Paleo-approved meal that doesn’t involve a soggy piece of lettuce masquerading as a tortilla.
Coconut Flour Paleo Tortillas
(makes about seven or eight, eight inch tortillas)
Preheat your 8-10 inch skillet over medium heat. Melt a little coconut oil in your plan, just to coat the bottom. Whisk the eggs, melted coconut oil and liquid of your choice together in a bowl.
Add in your dry ingredients and stir gently. Your batter will be very, very thin. Gently swirl a couple of tablespoons of the mixture in the pan, in a similar fashion to how you would make a crepe.
When the bottom appears to be set and the “tortilla” is opaque, flip gently. Cook the tortilla for just a few minutes, less than two, per side.
Serve immediately or cool on a rack and freeze for later.
Mine were a little square so I trimmed them into rounds after cooking. Just shove all the delicious scraps in your face and call it good.
Too much reading...
How about dessert?