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There are many grain-free tortilla recipes available, to meet the needs of different diets. Chia-Flax Tortillas are designed for those who need a grain-free, low-starch option, perfect for Paleo, Keto, Gluten-free, Low FODMAP and GAPS diets.
Chia-Flax Tortillas are also great for anyone who just wants a good tortilla. This is a delicious recipe and requires no rolling out of dough!
This recipe is also free of coconut and almonds.
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Ingredients in Chia-Flax Tortillas
Chia-Flax Tortillas are starch-free, meaning no tapioca starch, thus making them Keto and GAPS-friendly and easier to digest for some.
(Some bodies do well with tapioca and don’t do well with seeds or nuts. If that’s you: Find Tiger Nut Tortillas, made with tapioca flour, here.)
The batter uses chia seeds and flax seed meal.
The tortillas are sturdy but tender and behave a lot like whole wheat tortillas.
The other ingredients are: eggs, natural fat of choice and sea salt.
How to make Chia-Flax Tortillas
Chia-Flax Tortillas are easy to make! The batter is made in the blender:
- Add all the ingredients to blender. Blend for about 50 seconds.
- Let batter sit for 10 minutes.
The process of cooking up these tortillas is a lot like making crepes:
- Pour about 2 ounces batter onto hot greased pan. Spread it out with offset spatula.
- Cook on first side 2 minutes.
- Flip, and cook 20 to 30 seconds.
The first crepe functions to season the pan. It will slide around a bit in the pan — but create a non-stick surface for all the remaining tortillas. (The first tortilla is usually a little bit thicker [and sometimes less pretty] — that the cook can nibble on while she makes the meal.)
That’s it! Repeat with remaining batter until it’s all used, and you have 6 to 10 tortillas, depending on size.
Chia-Flax Tortillas — Paleo, Keto, Low FODMAP, Gluten-free, Grain-free
- pan for cooking
- Place all ingredients in a high-powered blender: eggs, water, chia seeds, flax seed, 2 tablespoons fat and sea salt. Puree on medium-high speed for about 50 seconds.
- The batter will be thick and continue to thicken as it sits. Allow it to set up for 10 minutes.
- Heat 1 tablespoon fat of choice in a skillet or crepe pan over medium-high heat.
- Pour in 2 ounces of batter and use an offset spatula to spread batter out into a thin circle. This first tortilla will likely slide around a bit. Turn the heat down to medium.
- Allow tortilla to cook on its first side for 2 minutes. Flip it and cook on the second side briefly, about 20 to 30 seconds.
- Remove the first tortilla to a plate and turn the heat to low under the pan. (This first tortilla can optionally be for the cook to snack on. It will be thicker and not as desirable. It is used as a tool to season the pan.)
- Pour the second 2 ounces of batter into pan and shape as with the first. This time, and for all remaining tortillas, the batter will behave perfectly, allowing you to fan it into a 6" or 7" circle. The pan, with this treatment, will behave in a non-stick fashion. Do not add any more fat to the pan.
- Continue frying tortillas in this manner until all the batter is used.