These tortillas are amazing and so versatile. Easily switched from a sweet to a savoury option they can also convert into a meal for lunch or a finger food when entertaining. These are a quick and gluten free. This is one of my most handy go to recipes, as I normally always have all the ingredients on hand. You can see below all the shapes and colour variations that can be made with this super quick and easy recipe. Make them as large or as small as you like depending on if you want a larger lunch version or a smaller finger food creation.I have posted on the recipe notes it makes 8-12 servings but this really does depend on the size your making. You can add the some colour to catch the eye or keep them plain. Just switch from sweet to savoury by changing the herbs and spices to sugar and cinnamon.
Some of the filling ideas we use are:
- baby spinach leaves
- chicken
- carrot
- red onion
- cucumber
- mayonnaise
- egg
If you were making a sweet version you can add
- maple
- yogurt
- banana
- sultanas
- grated apple
Gluten Free Tortillas
- 29/07/2018
- 8-12 Servings
- 40 min
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Ingredients
- • 2 eggs - 700g carton
- • 250ml -organic coconut milk
- • 200g tapioca flour
- • 1/2 - 1 tsp paprika
- • 1/2 - 1 tsp cumin powder
- • 3 TBSP coconut flour
- • 1 garlic clove or 1 tsp minced garlic
- • Salt Pepper
- • Oil for frying
- • For Colour
- • Green - 1 handful baby spinach leaves
- • Red -1-2 tsp beetroot powder
Directions
- Step 1
- Measure out all the ingredients into a blender, thermomix or food processor and blend until no lumps appear this will only take a minute or two.
- Step 2
- If adding colour and would like the 3 different colour variations you will need to separate portions out into 3 separate containers. Leaving normal one for plain tortillas and then mix the other two one at a time for the red and the green.
- Step 3
- For the red place the beetroot powder in and you can stir this one by hand.
- Step 4
- For the green the spinach leaves will require the blender or food processor. So blend the spinach leaves until you reach a smooth consistency.
- Step 5
- Heat frypan to medium heat and then oil with olive or coconut oil.
- Step 6
- Cook in frypan for 1-2 minutes each side or until mixture starts to look firm on top and bubbles (sometimes) appear on top of tortilla then flip they should be slightly browned.
- Step 7
- Repeat process for each of the tortillas
- Step 8
- You can make smaller versions and use these for a finger food size as well depending on what size you make, will depend on how many tortillas you end up with.
- Step 9
- Will keep out of the fridge in airtight container for 1-2 days. If refrigerated then best eaten once warmed or back at room temp because when they are cold they become hard in texture and aren’t as nice to eat.
- Step 10
- TIP: You can use any filling in these and then add some mayonnaise or dressing to suit your taste your dietary requirements.
