Coconut Mama’s recipe moniker is a bit misleading, but these Coconut Flour Tortillas are fantastic for Burritos and Sandwich Wraps. It’s so easy to make these tasty & pliable Tortillas. I’m holding one, ready to fill it with Chicken Salad, Fajita or Taco Mix. You can add Vanilla to this versatile batter to make Dessert Crepes too.
Tiffany makes 8″ Tortillas, cooking both sides till golden brown. I ladle enough batter to cover a 9″ crepe pan on medium heat. I cook them just long enough so I can flip them, then lower the heat to finish the other side. Both sides are light with toasted Flax Seed Meal flecks.
Cool on wire racks and separate the Tortillas with wax paper or parchment paper. If you don’t use them all, place them in a bag or container in the fridge.
I added another column in the Coconut Flour Tortillas PDF if you want to start with half a recipe.