Turkey 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 beautifully without any wheat in sight. Each tortilla is cooked dry on a hot skillet, developing those characteristic golden spots that signal a proper, well-made flatbread. The five-minute rest under a kitchen towel at the end is a small but crucial step that transforms the surface from firm to genuinely flexible. With just five ingredients and no specialty equipment beyond a rolling pin and a skillet, the process is approachable even on a busy weeknight. These are completely free of poultry products, so you can fill them with whatever you like — roasted veggies, beans, eggs, or a simple avocado smash — without any concern about hidden animal proteins sneaking into your wrap.
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!