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.
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.
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- 1 ounce medium or 2 small Zucchini 6 -7 size ( makes 1 1/2 cups grated)
- 2 Cloves to 3 Garlic minced.
- 1/2 Tsp Chipotle pepper powder . or chili powder
- Dash Himalayan sea salt * optional.
- 1 egg beaten.
- 1 Tsp Flax Meal * optional.
- 1 Tbsp Coconut Flour
- 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.
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*
Barb Armon says
12 April, 2018 at 4:54 pmHuge 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!
Stacey says
13 April, 2018 at 3:35 pmThank you so much, Barb 🙂
Deborah Shane says
9 March, 2018 at 1:56 pmI 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
Stacey says
10 March, 2018 at 11:08 amThank you so much, Deborah. I made the cupcake social media icons.
Leona says
30 May, 2014 at 12:14 pmI juice every day, can the zucchini be juiced,
and the pulp used for this recipe.
Stacey says
31 May, 2014 at 8:12 pmLeona, 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
linda says
24 April, 2014 at 1:59 amI cant eat eggs….would a flax egg work or baking soda & vinegar?
Stacey says
25 April, 2014 at 5:45 pmLinda, 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
Mary Jaffe says
2 March, 2014 at 11:20 pmCan you make extras and freeze them? These just are amazing
Stacey says
3 March, 2014 at 3:48 amMary, 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
Karen Miller says
25 October, 2013 at 6:47 amHi 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
Stacey says
25 October, 2013 at 7:30 amHi 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
Patti says
9 October, 2013 at 2:34 pmDoes this make two only? So you need to quadruple or more to make a lot?
Stacey says
9 October, 2013 at 5:50 pmHello 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