Tortillas are back!

Brian LOVES enchiladas and I do too and so do the kids! So… I was on a mission to figure out how I could make that possible. So I stumbled upon this recipe for grain-less tortillas! They are actually more like the consistency of crepes and could be used as such, but better than nothing! I did make the enchiladas and they were quite tasty. It was a lot of work since the meat had to be precooked, beans presoaked, coconut milk made, tortillas made and then assembled. It did turn out delish, but I’m not about to make this on a weekly basis!

I thought maybe there were some others out there who might be interested in giving this recipe a try. Like I stated earlier these were much more like crepes. They did fine in the enchiladas, but I don’t think I would try them for tacos or fajitas. They tear pretty easily and probably wouldn’t hold up well enough. You might be able to make quesadillas with them, but the consistency would be quite off and would probably taste more like and omelet.

Servings: 12 tortillas
Preparation Time: 20 minutes

6 tablespoon coconut flour
¼ + 1/8 teaspoon baking powder
12 egg whites
12 tablespoons water or coconut milk
Coconut oil/butter

Mix the coconut flour and baking powder with the milk and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

Heat frying pan on medium heat. Pour a little less than ¼ cup of the batter on the heated pan greased with coconut oil or butter. Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

It’s very important to wait until the edges are brown on the side of the tortilla. Once browned carefully use a spatula to loosen the sides of the tortilla from the pan. The middle doesn’t stick much and is easy to flip after loosening the edges. Flip the tortilla and cook for about 30 seconds on the other side.

Fill with cream, berries, enchilada filling – anything you like!

These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!

Enjoy and let me know what you think!

6 thoughts on “Tortillas are back!

  1. Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!


    1. I’ll be writing 2-3 times a week and more as I have time! I’m glad you find it interesting and hopefully helpful too!


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