Primal Tortillas (or wraps or soft tacos)

When we first started our Primal/Paleo venture, I quickly looked for bread substitutes.  I tried several different ones.  We even bought a loaf of "Paleo bread" online.  Most of them were awful.  Really awful.  I had given up on a bread replacement.  We were getting used to just wrapping our meats in large leaves of lettuce. 

It was not until I saw this recipe for a Paleo Enchilada Pie that then led me to this recipe for the tortillas to make with it that I finally found a winner, a real substitute for bread.   Now I make these two or three times a month.  They don't take very long.  We use them as wraps and soft tacos.  I modified the recipe a little bit and that is what is below.  But thank you to Mrs. Paleo for posting the original recipe. 

Primal Tortillas (Wraps, Soft Tacos)
Makes 7 to 8


- 1 cup of tapioca flour (I found mine at a local farmers co-op/whole foods store.  You could also use arrowroot flour which is gluten-free but not primal/paleo)
- 4 Tbsp coconut flour (found in the organic section of your flour aisle.  We use Bob's Red Mill brand)
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp of Italian seasoning (or combo of oregano, basil, garlic and onion spices)
- 3 Tbsp butter, softened not melted (all natural, from grassfed cows.  We like the Kerrygold brand)
- 8 Tbsp boiling water



Grease parchment paper and skillet with a little bit of olive oil.  I don't use exact measurements.  I pour a little onto the pan and paper then spread it out with a small paint brush.  That is works best for when I use olive oil.  (The can spray stuff is loaded with crap.  Stop using that!)  Turn the skillet on low heat until you're ready to cook.

Mix the dry ingredients (first six listed above) together in a large bowl.  Add in the softened natural butter.  Break up with a fork into smaller pieces and stir.  The batter will clump and form into tiny circles.  Heat up your water and once it's boiling, pour it into the bowl with the batter.  Form large balls of dough, about 2 inches.  I make 7 to 8 balls and spread them out on the greased parchment paper. 

Then flatten out the dough balls into a round shaped tortilla.  I use the palm of my hands and keep pressing until it's a thin and nicely round size.  Like this:

Pull the finished dough from the parchment paper carefully and place in the greased skillet.  Turn the heat up to medium and cook about 4 minutes on each side or lightly brown.  I use a flexible turner to flip them over.  This one is perfect for flipping over these along with pancakes and other things I make.

Let them cool before you try to handle them or stuff them with taco meat, chicken or deli slices.  Wait about fifteen minutes to be safe. 

Then stuff away and enjoy!  My four year old likes these with ham and cheese.  My husband and I stuff them with all sorts of meats and veggies.