Almond Flour Tortillas (egg-free, no psyllium husk)

Quick, healthy, and delicious, almond flour tortillas are made with simple ingredients and are the perfect way to make the best wraps!

5 from 1 vote

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Course: Clean Eating Ingredients

Cuisine: Mexican

Prep Time: 10

Cook Time: 5

Total Time: 5

Servings: 8" tortillas

Calories: 230kcal

Author: Violet Parcha

Heat your skillet over medium to medium-high heat.
In a small bowl, combine the ground chia seeds with 4 tablespoons of water and whisk to create a chia egg. Set aside to thicken.
In another mixing bowl, stir together the almond flour, tapioca starch, and salt.
Add the chia egg and 1 teaspoon of water to the dry ingredients and mix well.
Continue adding 1/2 teaspoon of water at a time until the dough comes together nicely but isn't yet sticky. It should feel similar to play dough.
Divide the dough into 6 equal portions and form into balls.
On a piece of parchment paper, press each ball flat with the palm of your hand.
Between two pieces of parchment paper, roll out each tortilla into an approximately 8-inch circle.
Place the tortilla on the hot skillet and cook for approximately 30 seconds. Flip and cook for another 30 seconds or until it's cooked through. Enjoy your homemade tortillas right away!

I typically need to add about 2 teaspoons of water to the dough total, but this can vary depending on how tightly packed your ingredients are and the humidity of your home.

The key to soft tortillas is to cook them quickly at a hot temperature. If they take too long to get done, they'll get crispy instead of soft.