Chicken Free Gluten Free Almond Flour Tortillas
Soft, pliable, and made entirely from pantry staples, these almond flour tortillas are the kind of recipe that quietly becomes a weekly staple. The combination of almond flour and tapioca starch is what makes the texture work — you get a tender, slightly chewy wrap that holds together without any wheat in sight. Each tortilla is rolled thin between parchment sheets and cooked dry on a hot skillet, so there's no fuss and no extra fat needed in the pan. The five-minute steam under a kitchen towel at the end is a small but essential step that transforms them from slightly crisp to genuinely flexible and wrap-ready. With just eggs, water, and a handful of dry ingredients, there's nothing here to second-guess — no mystery proteins, no processed fillers, just clean and simple food. They're sturdy enough for tacos, soft enough for wraps, and honestly impressive enough to serve to anyone at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 2 cups almond flour
- 3 tbsp tapioca starch
- ½ tsp salt
- 2 large eggs
- 2 tbsp water
Instructions
- 1
Whisk together the almond flour, tapioca starch, and salt in a large mixing bowl until evenly combined.
- 2
Add the eggs and water to the dry ingredients and stir until a soft, cohesive dough forms — it should hold together when pressed and not crumble at the edges.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!