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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 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.
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. 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, traditional 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!
The process of cooking up these tortillas is a lot like making crepes.
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 the ugly one that the cook gets to nibble on while she makes the meal.)
Chia-Flax Tortillas — Starch-free, Grain-free, Paleo, GAPS
Equipment
- pan for cooking
Ingredients
- 6 whole eggs
- ½ cup water
- ¼ cup chia seeds
- ¼ cup flax seed meal
- 2 Tablespoons butter or ghee, coconut oil, duck fat, etc., melted and cooled slightly (This fat is included in the batter.) + you'll need 1 additional T. fat for seasoning the pan
- ¼ teaspoon sea salt
Instructions
- Place all ingredients in a high-powered blender: eggs, water, chia seeds, flax seed, 2 T. 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 T. fat of choice in a skillet over medium-high heat.
- Pour in 2 ounces of batter and use an offset spatula to spread the 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 seconds.
- Remove the first tortilla to a plate and turn the heat to low under the pan. (This first tortilla is 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 the tortillas in this manner until all the batter is used.
Faith Izzarone LaCross says
Looks great and yummy. What is flax seed meal? I often have flax seed. Is it just processed a bit?
Megan Stevens says
Yes, that’s all- in a spice/coffee grinder or high-powered blender. For about 30 seconds until all the seeds are broken into pieces. 🙂
Frances says
These are delicious!! I rolled scrambled eggs up inside for a breakfast burrito, and it turned out great! These are a new favorite!
Megan Stevens says
Oh I’m so happy you made them and loved them! Thanks for letting me know!! I like them best that way too!
Misha J Williams says
I love your recipes! I’m trying to get in shape and they seem totally on point! Do you have the calorie/ other nutrition facts for your recipes?
Megan Stevens says
Thank you, Misha! Yes, I just got that feature added. 🙂
linda spiker says
Nice! As always!
Megan Stevens says
Aw, thanks, Linda!
Emily @ Recipes to Nourish says
Such a great idea! I love that you make it in the blender. Yum!
Megan Stevens says
Thanks, Emily! I know; the blender makes Paleo baking so fast and easy.
Renee Kohley says
What a great option for a sandwich or wrap! Thank you!
Megan Stevens says
Yes, you are right! 😉 I need to do that!
Anna @GreenTalk says
Love the idea of using flax and chia.
Megan Stevens says
Me too. It’s nice to have nut and coconut-free baking options, to change it up for our bodies.
josie says
Hi Megan. This is another excellent recipe! I was wondering if I could substitute sesame seeds for the chia seeds without destroying the texture or changing the flavor too dramatically. Thanks for any suggestions and your time.
Megan says
Hi Josie, thanks for your kind comment and question. No, unfortunately that won’t work. Chia seeds provide the elasticity for this recipe, and sesame seeds don’t have that property. In other tortilla recipes, you’ll see tapioca or cassava flour contributing that feature. If you can use either of those ingredients, the tortillas need a strong stretchy tender quality to hold together and be pliable.
Jennifer Mukubi says
Hi! Excited to try this! Do you add the 2 T. butter/fat in the blender with all the other ingredients or is the fat just used for cooking the tortillas?
Megan says
Hi Jennifer, great, I think you’ll love them! The 2 Tablespoons of fat is used in the batter, so it gets blended. (I’ll clarify in the recipe that the fat should be melted and cooled slightly before adding it to the blender.) Then, in the Instructions, you’re instructed to use 1 (additional) T. of fat in the pan for cooking the first tortilla and seasoning the pan. 🙂
Stacy says
Hi Megan! Have you tried using zen basil seeds in place of chia seeds? We are low lectin and cant consume chia seeds. Thank you!
Megan says
Hi Stacy! Yes, I love them, too, for lectin-free! I completely think they’ll work in this recipe and would love to hear your results. (Here’s my article on them: https://eatbeautiful.net/what-are-basil-seeds-how-to-eat-them/ and I have used them recently in some other recipes that I used to use chia seeds in. They behave almost exactly the same way and sub in so well in every recipe I’ve tried so far.)
Stacy titus says
Great! Thx! I just bought them and am trying to figure out if they behave exactly like chia seeds – they seem to be more absorbent maybe? Like they absorb more water/liquid? What is your experience? I love your book by the way!! So helpful for a healing diet!
Megan says
I think you’ll like the article on basil seeds I link to above. It answers all of those questions very specifically. For example, when using them with liquids: “Basil seeds seem to thicken liquids slightly less than chia seeds. For this reason, be prepared to sometimes add slightly more basil seeds to a recipe if you’re subbing them in for chia seeds.” But I give a lot of other examples of how to use them as well, because yes, they absorb more liquid and expand more, and they absorb different liquids differently. SO glad you love the cookbook! 🙂
Sadie Tankard says
Hi there,
For GAPs diet you are supposed to soak chia and flax for 2 hours before using… do you think I should soak them before using your recipe or perhaps just leave the mixture for 2 hours to sit once made.
Thanks
Megan says
Hi Sadie, good question. I’d soak the mixture for 2 hours after it’s made. 🙂
Shawna says
I can’t wait to try these! Do they freeze well? Hoping to meal prep some.
Megan says
Hi Shawna, I’m sorry, I haven’t tried freezing them. It’s a great idea and should work, but I can’t be sure. I’d just layer parchment or wax paper between them before freezing.