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    Paleo Zucchini Tortillas

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    Zucchini TortillasPin

     

    I made some paleo tortillas that are soft and somewhat bendable, but can be made more crisp as well. I made these to have with a taco , toastada, or sandwich wrap.The best part is that it contains no cauliflower  that makes the house stinky, and the kids whiny.  I do love cauliflower  though. My hubby hates it ,so I needed to come up with something he  would eat. I mixed ground up zucchini, minced garlic in a processor. Then put in fine woven towel or cheese cloth and squeezed out excess water. Mixed in chipotle pepper powder and egg. Mixed in flax meal and coconut flour.

    Spread out on parchment paper in circles.

    OLYMPUS DIGITAL CAMERAPinzucchini prepPinOLYMPUS DIGITAL CAMERAPintortilla prepPinOLYMPUS DIGITAL CAMERAPin

    Then baked and flipped over to bake other side. Then I made  breakfast toastadas right after. I posted a link for that recipe at bottom of page.

    .toastadaPin

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    Paleo Zucchini Tortillas

    Stacey
    I love Mexican food!!! The kids and hubby loved these tortillas. They hate cauliflower, so I had to think of something.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course dairy free, gluten free, grain free, gum free, paleo
    Cuisine Mexican paleo
    Servings 2
    Calories 79.5 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 ounce medium or 2 small Zucchini 6 -7 size ( makes 1 ½ cups grated)
    • 2 Cloves to 3 Garlic minced.
    • ½ teaspoon Chipotle pepper powder . or chili powder
    • Dash Himalayan sea salt * optional.
    • 1 egg beaten.
    • 1 teaspoon Flax Meal * optional.
    • 1 tablespoon Coconut Flour

    Instructions
     

    • Preheat oven to 400 F, and line a baking sheet with parchment paper.
    • Put Zucchini and garlic cloves in food processor or blender, and process till chopped into fine pieces ( or could grate zucchini with grater).
    • Place zucchini garlic mixture into a cheese cloth ( fine weave towel) or layered paper towel, and squeeze out as much water into sink as you can.
    • Transfer mixture to a mixing bowl, and mix in all remaining ingredients.
    • Mix until a little thicker ( it won' be like dough , more like a batter ).
    • Spoon batter onto parchment paper, using back of spoon to spread into a circle.
    • Don't make too thin, you shouldn't see any paper.
    • Slide back of spoon around outer rim of tortilla to make even edges.
    • Bake in oven for 10 to 12 minutes, then take out and put another sheet of parchment paper on top and flip both pieces of parchment paper over back on baking sheet, then slowly peel off parchment paper on top.
    • Bake again for 8 to 12 minutes till slightly browned.
    • Can also, at this point, fry lightly in oiled pan, on each side ,to make more crisp.
    • Breakfast Toastada recipe

    *As an Amazon Associate I earn from qualifying purchases.

    Nutrition

    Serving: 1tortillaCalories: 79.5kcalCarbohydrates: 6gProtein: 4.7gFat: 4.3gFiber: 2.5gSugar: 1.8g
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie
    Yield:2,  Serving size: 1,  Calories: 79.5, Fat: 4.3 g, Carbohydrates: 6 g / Net Carbs: 3.3 g, Sugar: 1.8 g, Fiber: 2.5 g,  Protein: 4.7 g

    *All nutritional data are estimates based on the products I used*

     
    « Egg and Zucchini Breakfast Toastadas
    Piña Colada Ice Cream or Piña Colada Cream Bars »

    Comments

      5 from 1 vote

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      Recipe Rating




    1. Barb Armon says

      April 12, 2018 at 4:54 pm

      5 stars
      Huge hit at dinner tonight! I made your tortillas with grated zucchini for fish tacos (www.paleonewbie.com/paleo-spicy-tilapia-baja-tacos-lime-slaw-avocado-cilantro-sauce/)....Not one bite left over!
      Thank you!

      Reply
      • Stacey says

        April 13, 2018 at 3:35 pm

        Thank you so much, Barb 🙂

        Reply
    2. Deborah Shane says

      March 09, 2018 at 1:56 pm

      I haven’t tried these yet, but I was looking for super low carb tortillas and bread products. Looks like a great recipe, would it get crispy if you fried it in the little avocado oil? Also how did you get your social media icons? Those are the darlingest little pink cupcakes icons :0) I need some little cute bridal type icons for my online bridal accessory store. Check it out if you like: LaBellaBridalAccessories.com
      Thank you, Deborah

      Reply
      • Stacey says

        March 10, 2018 at 11:08 am

        Thank you so much, Deborah. I made the cupcake social media icons.

        Reply
    3. Leona says

      May 30, 2014 at 12:14 pm

      I juice every day, can the zucchini be juiced,
      and the pulp used for this recipe.

      Reply
      • Stacey says

        May 31, 2014 at 8:12 pm

        Leona, I don't see why you couldn't use the pulp. It would probably work great, and be easier as you would not need to press the water out of the grated or ground zucchini.
        Sincerely,
        Stacey

        Reply
    4. linda says

      April 24, 2014 at 1:59 am

      I cant eat eggs....would a flax egg work or baking soda & vinegar?

      Reply
      • Stacey says

        April 25, 2014 at 5:45 pm

        Linda, I have not had success yet with making these egg free, but I have not tried baking soda and vinegar for egg replacement. I've used that to replace baking powder though.
        ~Stacey

        Reply
    5. Mary Jaffe says

      March 02, 2014 at 11:20 pm

      Can you make extras and freeze them? These just are amazing

      Reply
      • Stacey says

        March 03, 2014 at 3:48 am

        Mary, I believe you could freeze them in a zip bag or covered container with parchment paper or wax paper between them (to prevent them from sticking together). Then defrost in fridge before reheating in the oven. Not sure how long to reheat for, as I've have yet to try it. Let me know how it goes.
        Sincerely,
        Stacey

        Reply
    6. Karen Miller says

      October 25, 2013 at 6:47 am

      Hi Stacey,
      Could you tell me how many cups of grated zucchini to use please? I have already grated all of my zucchini and pt it in freezer bags,

      Thanks! Karen

      Reply
      • Stacey says

        October 25, 2013 at 7:30 am

        Hi Karen, it is approximately 1 1/2 cups grated zucchini. Thank you for asking that, because I never had thought of freezing grated zucchini. What a super time saving idea! I'm going to start freezing it too, because I use it so often. Have you stored riced cauliflower in the freezer too?
        Sincerely,
        Stacey

        Reply
    7. Patti says

      October 09, 2013 at 2:34 pm

      Does this make two only? So you need to quadruple or more to make a lot?

      Reply
      • Stacey says

        October 09, 2013 at 5:50 pm

        Hello Patti, Yes it makes two, but I usually triple the recipe to make six, since there are five of us at my house. If you quadrupled it, then that would be eight.
        I might add to the recipe measurements for a larger batch. That way people have "small or larger family" options. Thank you for commenting and bringing this to my attention.
        Great suggestion! (means more math though, lol).
        Sincerely,
        Stacey

        Reply
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