Paleo Soft Tortilla/Taco

For a paleo recipe this tortilla has a whole lot of bend and very little break, it's super foldable and tastes great too! Not to mention it will literally go with anything.
Tip: Fill it and fold as a soft taco shell or if you add a little extra water and spread it out a little more you can roll it up and use as a wrap.

Prep time: 2 mins
Cook time: 8 mins

Breakfast

Dairy Free

Sides, Snacks & Drinks

Vegan

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 tablespoons of blanched almond meal

2 tablespoons of arrowroot or tapioca flour

1 tablespoon of unsweetened almond milk or other plant based milk

1 tablespoon of water

1 large pinch Himalayan or sea salt

1/4 teaspoon of cold pressed coconut oil

Method

Mix almond meal, arrowroot or tapioca flour, milk, water and salt in a small bowl until it becomes a well combined smooth batter.

Heat oil in a small or medium sized fry pan over a medium to high heat. The pan size will determine the size and thickness of the tortilla.

Pour mixture in creating an even thickness. With a smaller pan will fill the base, in a larger pan it will measure around 14cm.

Cook on high for 2-3 minutes or until the top is dried out, the bottom is golden brown and it's firm enough to flip. Turn and cook further 3-4 minutes or until nicely browned.

Note: The thickness of the batter will depend on the milk used and how thick you want the flatbread. A thicker batter will result in a smaller and thicker flatbread with a longer cooking time and a thinner batter will spread out more and cook a little quicker. You can add even more milk or water to thin right out and make into a wrap. Either way if you want it even crispier again you can place it in a 180°- 350°F - Gas Mark 4 oven for up to 10 minutes.

Calories: 205
Protein: 3.5
Carbs: 14.8
Fibre: 1.4
Fat: 14.5

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