Homemade paleo tortillas recipe or should I say zucchini taco shells ?!
Yep! those healthy paleo tortillas are loaded with grated zucchini, only 4-ingredients and 100% gluten free, paleo and simply the best clean eating taco recipe.
What are paleo tortillas recipe ?
A paleo tortillas recipe is a wheat-free, dairy-free tortillas recipe that is soft and flexible to replace store-bought tortillas on a paleo diet. Bonus, those paleo wraps have only 4 simple paleo ingredients, including healthy grated zucchini. Therefore, we could call those zucchini taco shells or zucchini tortillas. Let’s see all you need to make this easy zucchini recipe.
A 4-ingredients zucchini taco shells
The best paleo recipes are the ones with few ingredients. In order to make those soft, flexible paleo tortillas you need to put together the ingredients below:
Grated Zucchini – make sure you pat dry the zucchini with absorbent paper to remove all the water/juice from the vegetable
Arrowroot flour or tapioca flour
Egg or chia egg if you are on a paleo vegan diet. A chia egg is simply the combination of 1 tablespoon of chia seed with 3 tablespoons of water. Stir and set aside for 10 minutes until it has an egg-like texture.
Coconut flour – make sure you use fresh coconut flour with no lumps
Spices – it is optional to add spices to your batter but it can add delicious extra flavors. The best addition are 1/2 teaspoon of garlic salt, paprika, oregano or cumin.
Also note that coconut flour and arrowroot flour are healthy paleo flour. They should not be replaced to makes those zucchini tortillas soft, flexible and easy to roll. Consequently, this paleo wrap recipe is gluten free, wheat free with vegan option.
How to eat your paleo tortillas ?
Paleo tortillas can be eaten in replacement of your regular store-bought tortillas. They are delicious with chicken fajita, beef fajita, Greek chicken souvlaki or simply roasted vegetables.
Others paleo wraps recipe
This paleo tortillas recipe is an easy zucchini recipe to use your leftover summer zucchini. However if you don’t have zucchini on hands and you crave a good tortilla you can try my recipes below:
Prepare a baking tray covered with baking paper. Set aside.
Wash the zucchini and leave the skin on.
Using a grater, finely grate the zucchini. Squeeze the extra zucchini juice with your hands. Discard the zucchini juice. Press the grated zuchini into a measuring cup until it reach 1 cup.
Set aside into a mixing bowl. Add eggs and combine with the dry ingredients: arrowroot flour, coconut flour, oregano, salt and pepper. It will form a batter not too moist. If too moist - i could happen if you did not squeeze out the zucchini water very well- add an extra tablespoon of coconut four to absorb.
Using a mechanical ice cream scoop maker. Scoop some zucchini tortilla batter.and scoop out onto the baking paper.
Using your finger press the batter until thin and shape a round tortilla. It should not be thicker than 0.2 mm.
Repeat until you scoop all the batter. The recipe makes about 6 tortilla 10 cm diameter.
Bake for 20-30 minutes or until the tortilla gets brown on the side and hold together.
Cool down on a rack to keep them moist.
Eat hot or cold.
Egg free/vegan note:
I recommend to use 1 tbsp. flax seed meal (ground flax seed) with 2 tbsp water to replace egg in this tortilla recipe. Add the flax seed meal and water into a small mixing bowl. Stir to combine and let rest for 5 minutes to thicken. Add to the tortilla recipe in place of the egg.
You can fill those zucchini tortillas with any wet or dry filling of your choice like roasted vegetables, grilled chicken, greens, spinach, avocado, grated carrots, nuts or seeds etc.
Nutrition panel is for one tortilla using an egg, recipe makes 6 zucchini tortillas
Paleo tortillas Recipe Zucchini Tortillas
Amount Per Serving (1 tortilla)
Calories 54Calories from Fat 10
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.