Paleo | Soft Tortillas

One of the most popular posts on the blog is one of my very first recipes… the original Paleo Taco/Burritos post, and the most common question I get asked about it is… if the “tortilla” on that post is foldable? It was definitely more tostada like then burrito like.  This recipe is the answer to all of those questions… a foldable, yummy “tortilla.”  It is much easier to make then the other recipe, and is a lot  quicker as well.


  • 3 Eggs, Whisked
  • 1/2 C. Almond Milk
  • 2 T. Coconut Flour
  • Pinch of Sea Salt


  1. Combine all ingredients in a medium sized bowl, starting with the eggs.  It is on the runnier side.

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2. Grease a pan and with medium heat, pour mix to make 5-6 inch sized “tortillas.”  It takes about a one minute per side.

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3. Place your toppings in and EAT!

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18 responses to “Paleo | Soft Tortillas

  1. Made these just now-they taste delicious! However, I did find it difficult to flip them because they were so fragile. I only managed to get about 3 tortillas and another 3 that were broken and falling apart. Perhaps I would try adding more flour to thicken them for next time. Thanks for the recipe!

  2. So glad I came across this recipe! Was planning on making taco wraps with lettuce but gonna try these out instead! Super simple, and not a lot of ingredients which I love!

  3. I found these very difficult to flip even with cooking spray on the pan & my spatula so I had no luck making them look pretty, but they taste absolutely amazing! I made a tuna wrap for lunch & loved it. They remind me a lot of breakfast crepes & would be amazing with fresh fruit & whipped cream too. Very versatile! I’m wondering if the batter was slightly thicker how it would do in a waffle iron & may try that soon.

  4. I have found that allowing the mixture to set up for an hour or more so the coconut flour has time to absorb the liquid makes for a softer, less fragile tortilla. I also substituted bone broth for the milk with great success. Thank you for such a tremendous recipe!

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