Tortilla Wraps (gluten free $ AIP/paleo)
These tortilla wraps are near and dear to my heart! I knew tortillas had to be replaced by an Autoimmune Protocol friendly recipe while I was on this protocol because they’re the perfect vehicle for so many dishes! I named these "Tortilla Wraps" because they're a bit heartier then a traditional corn or flour tortilla.
Making a pliable tortilla that wouldn’t crumble up wasn’t the easiest feat! All the ingredients were carefully tested and chosen with purpose. I tried many other fats and found that Primal Kitchen extra virgin avocado oil yields the best texture and taste! The green banana flour adds extra elasticity that’s needed for them to hold their form when rolled or wrapped! Oh and please weigh your water out for the most accurate batch of dough!
These tortilla wraps are perfect for making tacos, wraps, taquitos, and it’s the perfect vessel for anything else you’d usually use bread for, pulled pork, chicken salad, avocado toast, sandwiches, etc! Use your imagination, I’d love to see what you create with them!
This recipe is nutrition dense, Autoimmune Protocol (AIP) friendly, paleo, primal, vegan, vegetarian, gluten free, grain free, dairy free, nut free, egg free, & nightshade free!
$ What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
This recipe is full of healthy fats and oils, which supports the sacral chakra.
This recipe is high in carbohydrates, providing the solar plexus chakra with both long-lasting sugar sources (like fiber) and quick acting sugars like glucose.
Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.
$ Equipment Needed to Create this Recipe:
medium-large mixing bowl
tortilla press (optional but highly recommended to get the most uniform wraps) or rolling pin
tortilla pan, big skillet or griddle
(gluten free & AIP/paleo)
Prep time: 15-20 minutes Cook time: 6 minutes/tortilla Yield: 4 large or 8 small tortillas
1.5 cups cassava flour
160 grams of warm filtered water, + more to get the perfect ratio
¼ cup Primal Kitchen extra virgin avocado oil
2 tbsp. Let’s Do Organic green banana flour (don’t skip this! It’s what makes them so pliable)
1-2 tsp. garlic granules, depending on how much flavor you want to add
1 tsp. pink Himalayan sea salt
How to Create this Recipe:
In a medium-large size mixing bowl, add all the dry ingredients and give it a good mix.
Next, making a well in the center of the dry ingredients, add in the wet ingredients. Stir until a dough consistency, like play dough, forms. I like to mix this with my clean bare hands, as it’s easiest to manipulate and get into a ball.
Once you’ve got the dough formed, roll it into a big ball. Cut the ball in half with your hands. Then cut each half in half, and so forth, until you have 8 balls. You can also stop at 4 balls for bigger, wrap sized tortillas.
Working quickly, so they don’t start to dry out (but if they do add a tiny bit of water to rehydrate), either roll out your tortilla wraps by hand with a rolling pin or use a tortilla press.
For rolling them out by hand, place a piece of parchment paper down on the counter. With your hands begin to flatten the dough ball down into a tortilla shape, forming the edges into a clean circle, smoothing out any cracks that occur. Next, lay another sheet of parchment paper down and begin to roll the tortilla thinner with the rolling pin. It’s best to do this in strokes all around the circle... think of it like the hour marks on the clock; this will make for a rounder shape. This way is especially good for a bit thicker, wrap like tortillas that are awesome for “sammie’s”. If the dough starts to stick at all to the parchment add a bit of cassava flour to dust between the dough and paper.
To make these in a tortilla press, lay a piece of parchment paper down on the bottom of the press. Next, place a dough ball slightly off center and toward the hinge. Then, lay another piece of parchment of top and close the tortilla press lid. Use the lever to flatten the dough out completely.
Leave the tortilla on the bottom piece of parchment paper, to transfer it to a tortilla pan, skillet, or griddle. Cook on the first side until you see small bubbles forming, flip and then cook on the other side until golden brown dots form and it reaches your individual desired doneness! Repeat this for all the dough balls.
Enjoy these tortilla wraps any way you would a traditional tortilla or wrap!
You may need to add a tad more water or flour to get the perfect texture. This takes a bit of patience when first starting. But soon you’ll make these enough that it’ll be like second nature!
Store in an air tight container in the fridge for up to a week. They can be frozen as well!
Once chilled in the fridge, warm them slightly on a tortilla pan to bring back their pliability.
Serving Size: 1 large or 1 small (based off of 1 serving total)
Calories: 315/ 157
Fat: 14 g/ 7 g
Carbs: 42g / 21 g
Protein: 0 g/ 0 g
*All nutritional information are estimations and will vary.