Coconut and Almond Flour Low Carb Tortillas Wraps and Chips

Yields: 10 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Mins

This recipe makes ten to twelve 8″ soft wraps on the stovetop. To make chips, roll the dough out and slice into triangles or cut out rounds or ovals and bake to make crispy “nacho” chips.

Or you can do both! Make triangle or round-shaped chips in the oven while you cook up the soft tortillas on the stove.

Don’t omit the psyllium husk – it holds the dough together!

Serve the wraps with traditional taco or tortilla fillings such as ground beef, cheese, guacamole etc.
OR use them as wraps with your favorite breakfast or lunch fillings.

My son likes to have these for breakfast and fills his with scrambled eggs, crumbled bacon and shredded cheese!

To make nachos spread the chips on a parchment covered cookie sheet and top with your favorites such as diced tomatoes, jalapenos, and peppers, cooked ground beef or diced chicken and top with shredded cheese such as cheddar mozzarella or pepper jack. Serve with your choice of homemade guacamole, homemade salsa and a dollop of sour cream!

Ingredients

0/13 Ingredients
Adjust Servings
  • You will also need:
  • For tortillas
  • For chips

Instructions

0/12 Instructions
    Making the dough
  • In a medium mixing bowl add the dry ingredients (almond flour, coconut flour, psyllium, baking powder, salt, garlic powder and onion powder. Stir until combined.
  • Add the olive oil and 1/2 the water and mix on low speed or with hands. Gradually add the remaining water and mix it until the dough can form a soft elastic dough. It should be a bit moist but not overly sticky. Add extra water a bit at a time as necessary.
  • For tortillas
  • Cut the dough into 8 pieces. Hand roll each piece of dough into a ball. Place one ball on a piece of parchment paper and cover with another piece of parchment paper. Flatten the ball and then roll the dough out with a rolling pin until it is larger than 8 inches and 1.5 mm thick.
  • Remove the top layer of parchment paper and place an 8-inch plate over top of the rolled out dough. Cut around the edge of the plate to make perfectly round tortillas. Use the excess dough to make two more balls of dough.
  • Preheat 2 frying pans or a griddle or electric frying pan to medium-high heat. Coat the surface with 1 tsp of olive oil and wipe with a paper towel (re-use this paper towel each time to coat the pan, adding more oil as necessary).
  • Gently place the tortilla onto the hot surface and peel off the parchment paper.
  • Repeat steps 4-6 until all the dough is used up and all tortillas are cooked.
  • For chips
  • Pre-heat oven to 450 degrees
  • Divide the dough into 4 smaller chunks and roll out between two pieces of parchment until the dough is 1/5 mm thick. Remove the top layer of parchment paper.
  • Use a knife that sharp enough to cut the dough cleanly but not cut through the parchment paper. Cut the dough into strips approximately 2.5 to 3 inches wide. Cut the strips at angles to make triangular shapes.
  • Place fresh pieces of parchment paper onto two cookie sheets. Flip the parchment paper with triangle shapes onto the parchment-lined cookie sheets and carefully remove the old parchment paper. Repeat until all the dough is used up.
  • Bake the chips at 450 degrees for 10-15 minutes or until browned and crisp.