These tortilla substitutes are easy to make, they don't break when you try to wrap them up, and taste great. The recipe is from Stupid Easy Paleo. I made these to use as soft tacos with some shredded pork and they were awesome! I can also see how adding some vanilla or honey would make these dessert-like, too. Lots of great applications for these! Enchiladas, soft tacos, crepes, oh my!
Prep time: 10 mins Cook time: 5 mins Total time: 15 mins
Serves: Three 8" tortillas
1 tsp (5 mL) melted ghee (sub: melted coconut oil)
1 tbsp (15 mL) water
¼ cup (33 g) arrowroot powder 1 tsp (3 g) coconut flour
Pinch sea salt
*If making crepes for a sweet application, add ¼ teaspoon vanilla extract
Crack the eggs into a medium-sized bowl and whisk in the melted ghee and water.
Add the dry ingredients—arrowroot, coconut flour and salt—and beat well to combine. Make sure the dry ingredients are sifted and there are no lumps.
In a small (8") skillet over medium heat, pour in about ⅓ of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
Cook for 1 minute on each side.
If saving for later, cool completely and store in a plastic bag or airtight glass container.
You can substitute tapioca flour for the arrowroot.