Just 4 ingredients to make the easiest coconut flour Paleo Protein Tortillas, PLUS you can customize them 4 different ways! Great for a low carb and gluten free option, while getting 5 grams of protein per one tortilla!
This post is sponsored in partnership with Vital Proteins. All opinions expressed (as always) are my own. I only partner with brands I trust and personally recommend – thank you for your support in helping make Eat the Gains possible!
Check out the video to see how easy they come together!
T-minus 4 days until Cinco de Mayo!! Anyone else as excited as me?! I honestly don’t even know what we will do, but I do know it will probably involve some chips and guacamole/homemade salsa, tacos, and a margarita or two! I’ve been craving one for the past week or so and Saturday will be the perfect opportunity to fill that void. Today is also my last day of my Whole30! So tacos in something other than lettuce wraps – like these paleo protein tortillas – will be happening!
So let’s talk about these tortillas though. Not only are they super easy to make, they are only 4 ingredients! And you probably already have all the ingredients at home. If you haven’t gotten on the collagen train yet, I highly recommend you get some to add to your diet. I love Vital Proteins as it is sourced from grass fed and pasture raised cows to ensure the highest quality. And if collagen from cows isn’t your thing, they also source it from wild caught fish!
While I’ve used it on and off for over a year now, it wasn’t until this last month that I have really been trying to add it to my daily routine. I have already seen improvements in my nail strength, my hair looks healthier, and skin has been looking more youthful. Gotta get ready for the wedding coming up 😉
Paleo Protein Tortillas
To make the tortillas it’s really quite simple. First, whisk the eggs and the water together. Then add the coconut flour, collagen, salt, and any optional seasonings you want. I chose garlic & herb, paprika, and turmeric, but anything you like would work – I’m thinking Italian or everything but the bagel seasoning from TJ’s would be fun too.
The batter should be smooth and still liquid/runny and easy to pour. You don’t want it too thick as the tortillas could become more like a pancake consistency. If you think the batter is too thick, add a little more water. I would suggest a teaspoon and going from there. If you watch the video below, you will see the consistency of my batter. The consistency will vary depending on your coconut flour though. I used this brand and it works well for these paleo tortillas.
Once you have the right consistency, you want to heat a medium-large nonstick pan over medium heat. Add oil (I love this spray bottle) and let it get pretty hot. Take about 3 tablespoons of the batter (I used a 1/4 cup as a scoop) and pour it into the pan. Then pick up the pan and distribute it evenly forming a circle (about 4 inches wide). Let it cook for about 2 minutes until the edges get golden brown, flip it over (it should be golden brown with some darker golden brown spots), and cook for another minute or 2.
Continue with the rest of the batter, making sure the pan is still hot and there is enough oil in the pan each time you add a new tortilla. This recipe makes about 5 4-inch tortillas. I haven’t tried to make the tortillas larger, but you could by just adding more batter to the pan. I find the smaller size holds up well and they are still flexible.
These paleo protein tortillas make a great option for taco night . If you are expecting the consistency to be like a corn tortilla, you will be a little disappointed, but they make a great alternative for a low carb or higher protein option. I make a couple batches and keep them on hand for easy meals during the week. To store, keep them in a glass container with parchment paper or a paper towel between them so they done get soggy.
Make sure to check out the video at the top of the page to see how easy this recipe comes together!
4 Ingredient Paleo Protein Tortillas 4 Ways
- Add eggs and water to a medium bowl and whisk until smooth. Add collagen, coconut flour, salt, and additional seasoning if using and whisk until combined. Batter should be liquid and runny.
- In a large non stick pan over medium heat, add oil and let it get hot, about 30 seconds. Using a 1/4 cup as a scoop, add about 3 tablespoons batter to the pan. Pick up the pan and roll it so the batter distributes evenly, making about a 4-inch tortilla. Cook for about 2 minutes, until edges get golden brown, and flip. Cook for another 1-2 minutes.
- Repeat with remaining mixture, making sure pan is well greased before adding the batter.
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