I love eating anything with a tortilla. The food you can stuff in there and call it a “wrap” or a “burrito” is pretty fun. I was actually using collard greens as a wrap last summer….ahhhh….can’t wait for those to come back in season!
But I digress. Shocking, I know.
Back to the tortilla. I love burritos and enchiladas. Well, Mexican food in general. Anyway, dealing with being gluten/wheat free has pretty much cut mexican food out of my diet because of the tortilla thing. And I’ve tried the brown rice and other alternative tortillas – they suck. They tear easily so there is no point (for me) to bother with it.
When I bought my Paleo Comfort Foods cookbook, I was super excited to see this recipe. I finally tried it – I hope you do to!
- 1/4 cup coconut flour
- 8 large egg whites
- 1/4 tsp baking powder
- 1/2 cup water
- coconut oil to cook in
- Whisk together all ingredients. If you want thinner tortillas, add 1-2 tsp of H2O. Make sure all lumps are gone! I used a handheld mixer for my tortillas.
- Preheat small, non stick skillet and coat with coconut oil. I actually used a large skillet because I needed them for my enchiladas. I was going to stuff them full!
- The official recipe says to put about 3 tblsp of batter in the pan and swirl it around so it’s thin. Because I used a bigger skillet, I used a big serving spoon to put the batter in there and swirled. It just depends on how big, small, thick or thin you want it! It’s up to you.
- Here’s the key: do not try to flip the tortilla until it is golden brown on the bottom. Then you’ll know you are good to go.
- Flip, get it golden brown on the other side, put on a plate and repeat the process.
- For me, this gave me three larger tortillas, which was fine for Fuzz and I. Next time, I’m going to double the recipe and play with spices – I’ll add cumin, red pepper chili flakes, maybe some very finely diced jalepeno…