“Paleo tortillas” seems like an oxymoron. The point is to get away from processed foods, and tortillas definitely fall into the processed food category. But sometimes you just need some comfort food, and some of those comfort food dishes require tortillas. There’s nothing wrong with comfort foods from time to time. The guiding principles of Paleo do not forbid it, even though cavemen would not have been making tortillas or pancakes or brownies or any of these other comfort foods. Remember this is a real world approach to healthy living, and done in moderation, comfort food has a place in a healthy diet.
I originally made this recipe for fish tacos – tilapia baked in lemon juice and seasoned with salt & pepper, shredded cabbage, and a squeeze of fresh lime. I took bits and pieces from different tortilla recipes that I liked and came up with my own. The first few I made didn’t hold together incredibly well, and then I figured out the trick was to make sure they were cooked really well. They should literally be golden – don’t take them out of the pan too soon. I think they’re really more like a crepe, and crepes are pretty delicate. Cook them a little longer than you think they need to be cooked and you’ll be in good shape.
One caveat to this recipe: I use regular ol’ cooking spray to coat my pan, and most cooking sprays are not Paleo approved due to the soy lecithin. I know my cooking spray isn’t Paleo approved. So, you have three choices. One, you can use coconut oil or ghee to grease your pan (I don’t do this because I’m a cheapskate and that stuff is so dang expensive). Two, you can use a Paleo approved cooking spray (they’re out there, but run in excess of $7 per can – see cheapskate comment above). Or three, you can just bite the bullet, use an off-plan ingredient, and wait for the Paleo Police to show up at your door. It’s really up to you. This is your Paleo. Do what works best for you. For me, when I compare product cost to using an off-plan ingredient, the cooking spray wins.
Now I will say, I am NOT fat phobic. I use coconut and olive oil regularly. I eat avocado, coconut, olives and nuts. I eat the whole egg. For me, it’s not about cutting out fat – especially the healthy fats. But I am going to supplement cooking spray in some situations, this being one of them. But, if you’re a Paleo purist, you probably haven’t read this far anyway – unless it’s to leave some nasty, judgmental comment about cavemen not eating this stuff. :o)
Now, as for whether these are Whole30, they’re not – now. The Whole30 people used to support a commercial product that was a wrap made entirely of coconut. After an uprising from the Whole30 community, they conceded, apologized to the company and removed it from their list of approved foods. The rationale behind it, if you’re wondering, is that if Paleo breads and other such products aren’t allowed on the Whole30, then Whole30 wraps shouldn’t be allowed. It’s referred to as SWYPO (Sex With Your Pants On), or another way of saying you’re “cheating.” The premise, as I understand it, is that we’re trying to avoid replicating processed foods that are typically overconsumed (which leads us to the health problems associated with overconsumption). The flip side to the argument is that this rule is in place to help people avoid foods that are commonly overconsumed – and I think you’d be hard-pressed to find someone that eats too many tortillas. The original argument toward allowing Paleo friendly wraps was that if you’re using them to replicate a dish that is psychologically unhealthy then they’re bad, but if you’re filling them with all sorts of healthy foods then they’re fine. The Whole30 people finally landed on the side of “not allowed,” much to the dismay of the Paleo Wraps enthusiasts. Guess you can’t please everyone.
That being said, I made these and took the picture before I started the Whole3o. So guess what? I’m still going to post it.
1 T. ghee
1⁄4 cup coconut flour
1⁄4 cup arrowroot powder
1⁄4 tsp baking powder
1⁄4 tsp sea salt
3⁄4 cup coconut or almond milk (more or less for desired consistency)
Whisk eggs in a small mixing bowl. Melt ghee and pour slowly into the eggs, whisking constantly. Set aside.
Combine coconut flour, arrowroot powder, baking powder and sea salt in a large mixing bowl. Whisk well until most of the big lumps are gone. Whisk egg mixture into the dry ingredients (you won’t be able to mix all of it together). Whisk in coconut milk, a little at a time, until mixture is combined and no lumps remain. Use enough milk that the batter is very thin and pourable (you want a crepe type consistency).
If making tortillas, I use an omelet pan. If making wraps, I use a medium skillet. Preheat over medium to mediumhigh heat. Grease pan. Pour 2 T. of batter for tortillas (and 1⁄4 cup batter for wraps) into the center of hot skillet. Turn pan to let batter flow to the outer edges. Cook for 12 minutes or until golden, flip gently with a spatula, and cook an additional 12 minutes. Keep warm on a serving plate covered with a paper towel until ready to serve.