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5 from 1 vote

Paleo Zucchini Tortillas

I love Mexican food!!! The kids and hubby loved these tortillas. They hate cauliflower, so I had to think of something.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dairy free, gluten free, grain free, gum free, paleo
Cuisine: Mexican paleo
Servings: 2
Calories: 79.5kcal
Author: Stacey


  • 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.


Serving: 1tortilla | Calories: 79.5kcal | Carbohydrates: 6g | Protein: 4.7g | Fat: 4.3g | Fiber: 2.5g | Sugar: 1.8g