Tortillas (AIP, Paleo)

Tortillas (AIP, Paleo)

I’m a fan of wrapping things up. I dig closure and certitude in life. If I were a punctuation mark, I’d want to be the full stop. Period.

My penchant for wrapping things up translates to the more tangible and tasty too, of course. I used to love a good curry chicken salad wrap, for example, and at one point during my SCD days, my mom made a sort of crepe-like wrap with eggs and almond flour in which I would envelope all kinds of yummy things.

So that’s why one of the first cassava-flour-related experiments undertaken in the Eat Heal Thrive test kitchen was the tortilla. And after a few tweaks, I’m happy to share the recipe with you here!

Tortillas AlternateAs of late, I’ve been jazzed about all things Greek, and so a favourite of mine is using one of these tortillas as a wrap for sautéed veg and grilled chicken or these meatballs, doused, of course, in tzatziki. Nommity nom nom NOM. You can also use this recipe as a base for canapés, adding all kinds of exciting toppings like pickled vegetables and smoked fish or pâté and preserves. 

Wrap it or top it — either way these tortillas will be insanely good!


5.0 from 2 reviews
Tortillas (AIP, Paleo)
Prep time
Cook time
Total time
Recipe type: Snack / Flatbread
Serves: 6
  • 1 c. cassava flour
  • ¼ tsp. sea salt
  • ¼ tsp. baking soda
  • ¼ tsp. apple cider vinegar
  • 2 tbsp. oil
  • ⅔ c warm water
  1. Mix the cassava flour, sea salt, and baking soda together in a medium bowl. Make a well in the center and add the apple cider vinegar, oil, and warm water. Stir to combine; then knead a couple of times in the bowl to form dough.
  2. Divide the dough in half and then each half into 2 -3 balls. (I like to cover the uncooked dough with saran to keep it moist; otherwise, I find it tends to dry out a bit.)
  3. Roll out each ball between two sheets of parchment paper to 1/16 inch, making a 6- to 7-inch circle. I like to use one of my glass storage containers with a 6-inch circumference to cut the shape for tortillas. Add any leftover dough back to another ball and continue in this manner until all dough is used.
  4. Cook each tortilla on a hot griddle or skillet and cook on medium heat 1-2 minutes until bubbles form; flip using a spatula and cook for another minute. Remove and continue with the rest of dough. The tortillas can be made in advance and warmed for a few seconds in the microwave. Store unused portions in the refrigerator for 1-2 days.


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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 29 comments for this article
    • Martine Partridge Author at 9:16 pm

      Hi, Tasha. Thanks for stopping by the blog and for your interest in this recipe. We just enjoyed this tortillas with some pulled pork last Friday — delish! 🙂 Anyway, in answer to your question: the tortillas should be fine wrapped in saran or an airtight container. After storing mine accordingly, I keep them in the fridge and then just give them a quick reheat in the microwave since after refrigeration they toughen up a bit.

  1. Cp at 9:09 pm

    Thank you for this! Kills two birds…finding a relatively easy recipe for wraps and finding a really good use for my cassava flour!

  2. Kirstie at 6:25 am

    Martine, these are amazing! I’ve made them twice already and I’m making them again tonight to go with burgers and salad. So quick and simple and delicious!

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  4. Christina Peters at 8:34 pm

    Hi, I read on another blog that cassava flour can be substituted with Tapioca flour as it’s the same plant, just a different part and process of making it, from what I understand. With the cost of the cassava flour at twice tapioca flour, I’d love to use the tapioca.

    • Martine Partridge Author at 4:54 pm

      Hi, Christina. Thanks for stopping by the blog and checking out this tortilla recipe. 🙂 Although they are derived from the same root, tapioca flour/starch and cassava flour are not the same thing and, unfortunately, the tapioca cannot be substituted for the cassava in this recipe. The starch is used often used as a thickener and is popular in gluten-free baking, but I’ve found that it can render an unpleasant glue-y texture. Cassava flour is great, but like you, I also wish it didn’t cost such a pretty penny!

  5. Teresa at 5:40 am

    Well I should have read all the comments before I tried making them, my family was so excited because I was so excited to make these…I used the tapioca flour and it was all liquid we added more flour and salt and powder to try and get it thick we finally did but what work one side kinda looked like a tortilla the other like burnt plastic lol believe it or not my guys ate one….I got on here to see if the recipe was incorrect but I now see I used the wrong flour…….will try again… what to do with the tapioca flour hehe

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  7. Tina Elliott at 6:59 pm

    I am so grateful for this recipe! It was the anniversary of my husband’s dad’s passing, and we always have fajitas to celebrate him. However I’ve been doing AIP and was at a loss for tortillas – these were so easy and so good! Definitely the best paleo tortillas I’ve ever made in terms of ease, texture (they hold together awesome), and taste. Thanks for this innovative creation!

  8. Sandra at 2:58 am

    Martine thanks for the recipe, here in Brazil cassava is everywhere but never seen anything like these tortillas. They are great! And so easy. Thanks!!

  9. erin at 5:15 pm

    This recipe turned out so liquidy that I had to add over two cups of cassava flour to even get it out of the bowl, whereas the recipe calls for 1 cup. Should I have poured it into the pan like a crepe?

    • Martine Partridge Author at 6:49 pm

      Hi, Erin. As you can see from the thread of comments here, that is not a typical result. One cup of cassava is sufficient to form a dough and not have a crepe-like consistency. Perhaps your liquid measure was off? Did you use cassava flour and not tapioca flour/starch?

  10. Hannah Parris at 7:15 pm

    Hi Martine — loved the idea of these and I made them and they sort of worked out but they were too soft and didn’t hold together very well. I had to make them thicker and they ended up stiff and not pliable. I definitely used 100% casava flours. What am I doing wrong? Thanks Hannah

    • Martine Partridge Author at 5:06 pm

      I’m not sure why they wouldn’t hold together. I’ve never had that problem — the dough always forms nicely. I use Otto’s brand. Brand could make a difference. What brand of cassava flour do you use?

  11. Janell Hartman at 6:15 pm

    Holy Smokes. These are so easy and SO corn-like. I’m obsessed with El Salvadorian food and used these to make super authentic-tasting papusas (corn pancakes stuffed with anything paleo-friendly) the other night and they were FABULOUS.

    Thanks again!!!!


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