Psyllium Coconut Wraps/Tortillas | Vegan, Paleo, GF, Keto, Low Carb
- Mary Draper
- Apr 23
- 4 min read
Gluten free wraps that don’t break!!?! 😱
Looking for an easy to make gluten free wrap, that holds up to fillings, folds (and scrunches!!?!) without breaking. Stores well. And has a neutral taste/texture that goes well with any filling? And they’re grain-free/df/v/nut-free and low carb/keto too!! 🙌🏻
Give this one a try!!
Makes: 6 small (54g) wraps/tortillas or 4 larger ones
Today we’re making these low carb tortillas. I can’t get over how bendable these things are. For a gf wrap - it’s crazy!! Don’t judge my on the non circularness, as I was making these quickly for my taco night at home and thought I’d share this with you. You can definitely take a little more time and make them beautifully round and I’ll show you how in a bit.
We start by combining the dry ingredients. I like to get psyllium husk nicely dispersed among other dry ingredients before adding water as it helps to prevent gooey clumps that can be really difficult to smooth out later.
Then add your wets and mix with a spatula until combined. Using warm water helps the psyllium activate faster and absorbs moisture quicker making the dough easy to handle. I like to let it sit for a bit to ensure the psyllium is fully hydrated, then give it a bit of a knead before dividing the dough.
Now you can simply eyeball this and divide into 4-6 portions or you can grab a scale and meticulously weigh each portion out. Go for 4 for larger ones, or 6 for smaller “corn-tortillas-sized” wraps. I went for 6, measuring out 54g each. You could also just use a knife to cut the dough into pieces or do what we do at the bakery and use a cookie scoop. You do you.
Next we roll! Grab some parchment and a rolling pin (or tortilla press if you have one) and we’re gunna roll each ball out.
Turn a quarter turn after each roll for a more even shape. You can roll these quite thin. Mine were almost see through.
Leave them rustic like mine or use a plate as a template to cut each into a perfect circle, and roll your scraps into another wrap.
Stack them with a layer of parchment in between until you’ve rolled them all out.
Get a griddle/skillet heating to medium, and gently flip a tortilla onto the griddle/skillet. (I didn’t need oil, but use oil if you find them sticking in your pan of choice). Gently peel the parchment off and let cook for a few minutes.
One thing you may notice while your wraps cook (or my wraps at least) they change colour. We have the psyllium husk that turns purple-blue after cooking. It gives me “blue corn” vibes! Depending on your kind/brand yours may turn purple-blue or stay white/off-white.
Flip and cook another couple minutes then transfer to a tortilla warmer or a plate. And repeat until you’ve cooked all your wraps.
And that’s it!!! Enjoy them warm or store them for later.
I’ve stored leftovers at room temp overnight, as well as in the fridge and freezer and they all worked great and stayed super bendable. and they have a very mild neutral flavour that goes with anything.
You can watch our full video here:
⬇️ RECIPE ⬇️
INGREDIENTS
-1/2c coconut flour
-2 tbsp psyllium husk powder (**ours is purple, see note below)
-1 tbsp avocado oil/olive oil/coconut oil, melted
-1 cup warm water
-1/4 tsp salt
STEPS
► Combine dry, then add wet.
► Mix well and let sit 5-10minutes for psyllium to absorb water, and make the dough handle-able.
► Then knead a bit and divide into 4-6 balls (6 will give you small ones, 4 will give you bigger ones).
► Gently roll each dough ball between parchment (or use a tortilla press). To get perfectly circular wraps you can use a plate as a guide to cut around. Then use the scraps from the outer edge to roll another wrap.
► Cook on skillet or griddle, 2-4 minutes per side, then flip and cook other side.
► Transfer to plate or tortilla warmer and repeat until all tortillas are cooked. Handle uncooked tortillas gently. If one rips before cooking you can easily press it back together.
► After cooking they are very durable/bendable. I have tested storing leftover wraps in an airtight container at room temp, some in the fridge and some in the freezer and they all worked great. Choose your storage based on how quickly you plan to eat them.
**NOTE: the psyllium husk we have turns blue/purple with cooking, giving a blue corn type colour. Your psyllium husk may turn blue/purple or stay white/off-white depending on the brand.
NUTRITIONAL INFO:
If you make 6 tortillas (54g each) using olive oil, one wrap is:
80 Calories
4g Fat
2g Net carbs
2g Protein
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