45+ Flavorful Friday Paleo Tortilla Recipes for a Healthier Meal

Tacos, wraps, and delicious finger foods are always a crowd favorite, but for those following the paleo lifestyle, finding a tortilla recipe that fits just right can be a challenge.

Whether you’re in search of a quick and easy meal or need a healthy alternative for your weekend gatherings, these 45+ Friday paleo tortilla recipes are the perfect solution!

Packed with wholesome ingredients, these recipes offer a range of delicious and versatile options that will make your paleo journey even more enjoyable.

From crispy to soft, savory to sweet, you’re bound to find a new favorite that will satisfy your cravings without compromising on health.

45+ Flavorful Friday Paleo Tortilla Recipes for a Healthier Meal

With these 45+ Friday paleo tortilla recipes, you don’t have to sacrifice flavor or texture while sticking to your paleo diet.

From low-carb and grain-free tortillas to savory wraps, these recipes provide all the versatility you need to make your favorite dishes without the gluten and grains.

Whether you’re making tacos, wraps, or experimenting with creative paleo pizza crusts, there’s something here for everyone.

Get ready to enjoy a delicious, healthy, and exciting paleo-friendly meal every Friday and beyond!

Almond Flour Paleo Tortillas

These almond flour tortillas are the perfect option for a low-carb, keto-friendly lunch. Made with just a few simple ingredients, these tortillas are pliable and easy to roll, offering a fantastic base for wraps, tacos, or burritos. The almond flour gives a mild, nutty flavor that complements savory fillings beautifully.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• 2 tablespoons coconut flour
• ½ teaspoon baking powder
• 1 tablespoon olive oil or avocado oil
• 1 tablespoon water (if needed)
• A pinch of sea salt

Instructions:

1. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and sea salt.
2. Add the eggs, olive oil, and mix until you have a smooth dough. If the dough is too thick, add a tablespoon of water to achieve a pliable texture.
3. Divide the dough into 6 equal pieces and roll each into a ball.
4. Roll each dough ball between two sheets of parchment paper until about ¼-inch thick.
5. Heat a non-stick skillet or frying pan over medium heat and lightly grease with oil.
6. Cook each tortilla for about 1-2 minutes on each side, until golden and slightly crispy. Repeat with all dough balls.
7. Remove from heat and set aside to cool.

These almond flour tortillas are a versatile option for any low-carb, keto lunch. Whether used for wraps, tacos, or as a side, they provide a satisfying, gluten-free alternative to traditional flour tortillas. They are quick to make, full of healthy fats, and won’t derail your keto diet!

Coconut Flour Paleo Tortillas

These coconut flour tortillas are soft and slightly chewy, making them a perfect choice for a paleo, low-carb wrap. Coconut flour is known for being highly absorbent, so this recipe uses fewer eggs compared to others. These tortillas are a great option for anyone looking for a nut-free, keto-friendly lunch.

Ingredients:

• ½ cup coconut flour
• 4 large eggs
• 1 tablespoon coconut oil, melted
• 1 teaspoon apple cider vinegar
• ¼ teaspoon baking soda
• A pinch of sea salt
• 2 tablespoons water (or as needed)

Instructions:

1. In a bowl, whisk together the coconut flour, baking soda, and sea salt.
2. Add the eggs, coconut oil, and apple cider vinegar. Mix well to form a thick batter. If the batter is too dry, gradually add water, one tablespoon at a time, until you achieve a dough-like consistency.
3. Divide the dough into 6 equal portions and roll each into a ball.
4. Roll out each ball between two pieces of parchment paper until about ¼-inch thick.
5. Heat a skillet over medium heat and grease lightly with coconut oil or ghee.
6. Cook each tortilla for about 1-2 minutes per side, until golden brown and slightly crispy.
7. Let them cool slightly before serving.

These coconut flour tortillas offer a soft, chewy texture that is perfect for holding a variety of fillings. They are naturally low in carbs and ideal for those following a paleo or keto diet. With their slightly sweet flavor from the coconut flour, they pair well with both savory and sweet fillings, making them a flexible option for lunch.

Cauliflower Paleo Tortillas

If you’re looking for a grain-free, low-carb tortilla with a bit of extra veggies, cauliflower tortillas are a great option. These tortillas are soft, flexible, and provide a mild flavor that complements both savory and spicy fillings. They’re also an excellent choice for anyone on a strict keto or paleo diet looking to add more vegetables to their meals.

Ingredients:

• 1 small head of cauliflower (about 3 cups grated)
• 2 large eggs
• 1 tablespoon coconut flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• A pinch of sea salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the cauliflower into florets and pulse in a food processor until finely grated.
3. Place the cauliflower in a microwave-safe bowl and microwave for 5 minutes to soften it.
4. Once cooled, place the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
5. In a bowl, mix the cauliflower, eggs, coconut flour, garlic powder, onion powder, and salt until well combined.
6. Divide the dough into 6 portions and form them into balls.
7. Roll out each ball between two sheets of parchment paper until about ¼-inch thick.
8. Heat a non-stick skillet over medium heat and lightly grease with oil.
9. Cook each tortilla for about 2-3 minutes per side, until lightly golden and firm.
10. Remove from heat and allow to cool slightly.

Cauliflower tortillas are a unique and nutritious alternative to traditional tortillas, offering a boost of veggies without compromising on flavor or texture. They’re soft, low in carbs, and versatile for a variety of fillings. Whether you’re using them for wraps, tacos, or even as a base for pizza, they’re sure to be a hit for any low-carb or keto lunch.

Flaxseed Paleo Tortillas

Flaxseeds are a great addition to any low-carb or keto diet, providing omega-3 fatty acids and fiber. These flaxseed tortillas are incredibly pliable, rich in healthy fats, and make for an excellent base for any paleo-friendly wrap. The earthy taste of flax combined with a hint of salt creates a deliciously savory tortilla that complements a variety of fillings.

Ingredients:

• 1 cup ground flaxseed
• 2 large eggs
• 2 tablespoons coconut flour
• 1 tablespoon olive oil
• ½ teaspoon baking powder
• A pinch of sea salt
• 2-3 tablespoons water (if needed)

Instructions:

1. In a mixing bowl, combine the ground flaxseed, coconut flour, baking powder, and sea salt.
2. Add the eggs, olive oil, and stir to combine. If the mixture is too dry, add water a tablespoon at a time until the dough becomes pliable.
3. Divide the dough into 6 equal portions and roll each portion into a ball.
4. Place each dough ball between two sheets of parchment paper and roll it out to about ¼-inch thickness.
5. Heat a skillet over medium heat and lightly grease with oil.
6. Cook each tortilla for 1-2 minutes on each side until golden and firm.
7. Let the tortillas cool on a wire rack before serving.

Flaxseed tortillas are a powerhouse of nutrition, providing fiber, omega-3s, and healthy fats. These tortillas are a great addition to any low-carb or keto meal, especially for those looking to increase their intake of seeds and healthy fats. They’re flexible, satisfying, and a wonderful base for wraps or tacos.

Zucchini Paleo Tortillas

Zucchini is a fantastic low-carb vegetable, and it’s the star of these soft, pliable tortillas. These zucchini tortillas have a mild flavor, making them ideal for a variety of fillings. Not only do they taste great, but they also provide an extra serving of veggies in your low-carb or keto lunch. Perfect for anyone looking to add some extra greens into their diet!

Ingredients:

• 2 medium zucchinis, grated
• 2 large eggs
• 2 tablespoons coconut flour
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• A pinch of sea salt
• 1 tablespoon flaxseed meal (optional)

Instructions:

1. Grate the zucchinis and squeeze out any excess moisture using a clean kitchen towel or paper towel.
2. In a large bowl, combine the zucchini, eggs, coconut flour, olive oil, garlic powder, and sea salt. If the mixture is too wet, add a tablespoon of flaxseed meal to absorb the moisture.
3. Divide the dough into 6 equal portions and roll each into a ball.
4. Roll each ball between two pieces of parchment paper until ¼-inch thick.
5. Heat a non-stick skillet over medium heat and lightly grease with olive oil or ghee.
6. Cook each tortilla for about 2-3 minutes per side, until golden and slightly crispy.
7. Cool the tortillas on a wire rack before using.

Zucchini tortillas are a great way to incorporate more vegetables into your keto or paleo meals. These tortillas are not only low in carbs but also moist and tender, making them perfect for holding your favorite fillings. The zucchini adds an extra layer of nutrition, making this a healthy, veggie-packed option for lunch.

Psyllium Husk Paleo Tortillas

Psyllium husk is a natural fiber supplement often used in gluten-free baking to create a dough with structure and elasticity. These psyllium husk tortillas are flexible, soft, and have a perfect chewy texture, making them an excellent choice for low-carb, keto, or paleo diets. They hold up well with fillings, and the added fiber promotes digestive health.

Ingredients:

• 1 cup almond flour
• 2 tablespoons psyllium husk powder
• 1 large egg
• 2 tablespoons coconut oil, melted
• 1 teaspoon apple cider vinegar
• A pinch of sea salt
• 1/3 cup warm water (or as needed)

Instructions:

1. In a large bowl, mix the almond flour, psyllium husk, and sea salt.
2. Add the egg, coconut oil, and apple cider vinegar. Stir to combine into a thick dough.
3. Slowly add warm water, one tablespoon at a time, until the dough is smooth and elastic.
4. Divide the dough into 6 equal pieces and roll each into a ball.
5. Roll each dough ball between two pieces of parchment paper until it reaches about ¼-inch thickness.
6. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
7. Cook each tortilla for 1-2 minutes on each side until golden and slightly crispy.
8. Let the tortillas cool slightly before using.

Psyllium husk tortillas provide the perfect balance of texture and nutrition. They are chewy, flexible, and rich in fiber, which helps make them filling and satisfying. These tortillas are an ideal choice for anyone on a low-carb or keto diet who needs a solid tortilla for wraps, tacos, or even pizza. They’re easy to make, packed with fiber, and perfect for lunch!

Chia Seed Paleo Tortillas

Chia seeds are small but mighty, packed with fiber, protein, and omega-3 fatty acids. These chia seed tortillas have a slightly crunchy texture and are full of nutrients, making them an excellent choice for a low-carb, keto-friendly lunch. The chia seeds add a nice crunch while also giving the tortillas a unique flavor that complements savory fillings.

Ingredients:

• ½ cup ground chia seeds
• 1 cup almond flour
• 2 large eggs
• 1 tablespoon coconut oil, melted
• ¼ teaspoon baking powder
• A pinch of sea salt
• 3-4 tablespoons warm water (or as needed)

Instructions:

1. In a mixing bowl, combine the ground chia seeds, almond flour, baking powder, and sea salt.
2. Add the eggs and melted coconut oil. Mix well to form a dough. If the dough is too thick, gradually add warm water to achieve a smooth, pliable texture.
3. Divide the dough into 6 equal portions and roll each portion into a ball.
4. Roll out each ball between two sheets of parchment paper until about ¼-inch thick.
5. Heat a skillet over medium heat and lightly grease with coconut oil.
6. Cook each tortilla for 1-2 minutes on each side until golden brown and firm.
7. Let the tortillas cool before using.

Chia seed tortillas are packed with nutrients, offering a crunchy texture and a great source of fiber and omega-3s. These tortillas hold up well with various fillings and can be used for wraps, tacos, or even as a base for a low-carb pizza. They’re versatile, nutritious, and ideal for anyone following a keto or paleo lifestyle.

Sweet Potato Paleo Tortillas

These sweet potato tortillas are soft, flavorful, and naturally gluten-free. They’re a fantastic option for a more colorful tortilla that is slightly sweet yet still low in carbs compared to traditional flour tortillas. Sweet potatoes add extra vitamins, minerals, and fiber, making them a nourishing addition to your paleo or keto lunch.

Ingredients:

• 1 medium sweet potato (about 1 cup mashed)
• 1 cup almond flour
• 2 large eggs
• 1 tablespoon coconut flour
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• 1 teaspoon garlic powder (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Poke the sweet potato with a fork and bake for 40-45 minutes, or until soft.
2. Allow the sweet potato to cool, then peel and mash it until smooth.
3. In a mixing bowl, combine the mashed sweet potato, almond flour, coconut flour, eggs, olive oil, sea salt, and garlic powder.
4. Mix everything together until a dough forms. If the dough is too sticky, add more almond flour.
5. Divide the dough into 6 equal portions and roll each portion into a ball.
6. Roll each dough ball between two pieces of parchment paper to about ¼-inch thick.
7. Heat a skillet over medium heat and lightly grease with olive oil.
8. Cook each tortilla for 2-3 minutes on each side until golden brown and slightly crispy.
9. Let the tortillas cool on a wire rack before serving.

Sweet potato tortillas are a vibrant and nutritious alternative to traditional tortillas. The natural sweetness of the sweet potato pairs well with savory fillings like grilled chicken, avocado, or roasted vegetables. These tortillas are soft and pliable, making them perfect for wraps or tacos while still being low-carb enough for a paleo or keto diet.

Hemp Seed Paleo Tortillas

Hemp seeds are loaded with plant-based protein, omega-3s, and a variety of minerals. These hemp seed tortillas are packed with nutrition, offering a nutty flavor and a satisfying, chewy texture. They are an excellent choice for those looking to add more protein and healthy fats to their low-carb, keto-friendly meals.

Ingredients:

• ½ cup hemp seeds (hulled)
• 1 cup almond flour
• 2 large eggs
• 1 tablespoon coconut flour
• 1 tablespoon olive oil
• A pinch of sea salt
• 2-3 tablespoons water (or as needed)

Instructions:

1. In a food processor, pulse the hemp seeds until finely ground (you can leave some texture for added crunch).
2. In a mixing bowl, combine the ground hemp seeds, almond flour, coconut flour, and sea salt.
3. Add the eggs and olive oil, and mix well until a dough forms. If the dough is too dry, gradually add water to achieve a smooth consistency.
4. Divide the dough into 6 equal portions and roll each portion into a ball.
5. Roll each dough ball between two sheets of parchment paper to about ¼-inch thickness.
6. Heat a skillet over medium heat and lightly grease with olive oil.
7. Cook each tortilla for 2-3 minutes on each side, until golden and firm.
8. Let the tortillas cool on a wire rack before serving.

Hemp seed tortillas are a protein-packed alternative to traditional tortillas, perfect for anyone looking to boost their intake of healthy fats and plant-based protein. These tortillas have a nutty flavor and a slightly chewy texture, making them great for tacos, wraps, or even as a pizza base. They’re perfect for a low-carb, keto-friendly lunch that doesn’t compromise on taste or nutrition.

Avocado Paleo Tortillas

Avocado tortillas are rich in healthy fats and have a creamy texture, making them a perfect option for anyone following a keto or paleo diet. These tortillas are soft, pliable, and mildly flavored, making them perfect for both savory and fresh fillings. Avocado not only contributes healthy fats but also gives these tortillas a smooth, slightly green color that adds a fresh touch to any meal.

Ingredients:

• 1 ripe avocado
• 1 ½ cups almond flour
• 2 large eggs
• 1 tablespoon coconut flour
• ½ teaspoon garlic powder
• A pinch of sea salt
• 1-2 tablespoons warm water (if needed)

Instructions:

1. In a bowl, mash the avocado until smooth and creamy.
2. Add the almond flour, coconut flour, eggs, garlic powder, and sea salt to the mashed avocado. Mix well until everything is fully incorporated into a dough.
3. If the dough feels too thick, gradually add 1-2 tablespoons of warm water until it becomes pliable.
4. Divide the dough into 6 equal portions and roll each portion into a ball.
5. Place each dough ball between two sheets of parchment paper and roll it out to about ¼-inch thick.
6. Heat a non-stick skillet over medium heat and lightly grease with oil.
7. Cook each tortilla for 2-3 minutes per side, until golden and slightly crispy.
8. Let the tortillas cool slightly before using.

Avocado tortillas provide a creamy, soft texture and are a perfect way to get healthy fats into your diet while enjoying a delicious, low-carb meal. These tortillas are great for wraps, tacos, or even as a side dish for your keto lunch. Their subtle flavor allows them to pair beautifully with both savory and fresh ingredients, making them a versatile option for any meal.

Psyllium Husk & Almond Flour Paleo Tortillas

hese psyllium husk and almond flour tortillas combine the fiber and structure of psyllium husk with the richness of almond flour. The result is a soft, flexible tortilla that holds up well to hearty fillings. The psyllium husk gives the tortillas a slightly chewy texture, while the almond flour adds a mild, nutty flavor. These tortillas are great for anyone following a low-carb, keto, or paleo diet.

Ingredients:

• 1 cup almond flour
• 2 tablespoons psyllium husk powder
• 1 large egg
• 2 tablespoons coconut oil, melted
• ½ teaspoon baking powder
• A pinch of sea salt
• 3-4 tablespoons warm water (or as needed)

Instructions:

1. In a large bowl, combine the almond flour, psyllium husk powder, baking powder, and sea salt.
2. Add the egg and melted coconut oil, mixing until the dough comes together. If the dough is too dry, add water one tablespoon at a time until it reaches a smooth consistency.
3. Divide the dough into 6 equal portions and roll each portion into a ball.
4. Roll each dough ball between two sheets of parchment paper until about ¼-inch thick.
5. Heat a non-stick skillet over medium heat and lightly grease with coconut oil or ghee.
6. Cook each tortilla for 2-3 minutes on each side, until golden and firm.
7. Let the tortillas cool slightly before serving.

Psyllium husk and almond flour tortillas are a fantastic option for anyone on a low-carb or keto diet. They provide the perfect balance of fiber, protein, and healthy fats, making them a satisfying choice for lunch. These tortillas are not only great for wraps and tacos but can also be used as a base for other creative low-carb recipes, offering a chewy texture and a mild, nutty flavor.

Spaghetti Squash Paleo Tortillas

Spaghetti squash is an excellent low-carb vegetable that can be used in many creative ways. In this recipe, the squash replaces traditional flour or grain-based tortillas, creating a soft and light alternative that’s both nutritious and satisfying. These tortillas have a unique texture that holds up well with savory fillings like pulled pork, chicken, or vegetables.

Ingredients:

• 1 medium spaghetti squash
• 2 large eggs
• 1 cup almond flour
• 1 tablespoon coconut flour
• 1 tablespoon olive oil
• A pinch of sea salt
• ½ teaspoon baking powder

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the spaghetti squash in half, remove the seeds, and place the halves cut-side down on a baking sheet. Roast for 40-45 minutes, or until tender.
2. Once the squash is cool enough to handle, use a fork to scrape out the flesh into a large bowl. Set aside.
3. Add the eggs, almond flour, coconut flour, olive oil, sea salt, and baking powder to the spaghetti squash. Stir until the mixture is well-combined and forms a dough-like consistency.
4. Divide the dough into 6 portions and roll each into a ball.
5. Roll each dough ball between two sheets of parchment paper to about ¼-inch thick.
6. Heat a skillet over medium heat and lightly grease with olive oil.
7. Cook each tortilla for 2-3 minutes on each side, until golden and slightly crispy.
8. Let the tortillas cool on a wire rack before serving.

Spaghetti squash tortillas are a fun and nutritious way to enjoy a grain-free, low-carb option. They have a light, slightly chewy texture and a subtle, natural sweetness from the squash. These tortillas are a great base for all types of fillings, offering a unique twist on traditional tortillas. They are a great option for a keto or paleo-friendly lunch that’s both satisfying and full of vegetables.

Sunflower Seed Paleo Tortillas

Sunflower seeds are a nutritious, grain-free alternative that can be used to make delicious, pliable tortillas. These sunflower seed tortillas are perfect for anyone looking for a nut-free, low-carb option. They offer a mild, slightly earthy flavor with a soft, chewy texture that works well for wraps, tacos, or as a side to any meal.

Ingredients:

• 1 cup sunflower seed flour (or ground sunflower seeds)
• 1 cup almond flour
• 2 large eggs
• 1 tablespoon olive oil
• ½ teaspoon baking powder
• A pinch of sea salt
• 2-3 tablespoons water (if needed)

Instructions:

1. In a mixing bowl, combine the sunflower seed flour, almond flour, baking powder, and sea salt.
2. Add the eggs and olive oil. Mix until well combined. If the dough is too thick, add water a tablespoon at a time to reach a pliable consistency.
3. Divide the dough into 6 equal portions and roll each portion into a ball.
4. Roll out each ball between two sheets of parchment paper to about ¼-inch thick.
5. Heat a skillet over medium heat and lightly grease with olive oil or avocado oil.
6. Cook each tortilla for 2-3 minutes on each side, until golden and firm.
7. Let the tortillas cool before serving.

Sunflower seed tortillas are a great option for those avoiding nuts but still wanting a low-carb, paleo-friendly tortilla. They offer a nutty, earthy flavor with a soft texture that’s perfect for any filling, whether savory or fresh. These tortillas are easy to make and versatile, perfect for a nutritious, keto-friendly lunch.

Mushroom Paleo Tortillas

Mushrooms are a fantastic, low-carb ingredient to use in creating flexible, flavorful tortillas. These mushroom tortillas are made with finely minced mushrooms, which lend a savory umami flavor and a soft, tender texture. They’re a great way to incorporate more vegetables into your low-carb or keto meals while still enjoying a flavorful, satisfying tortilla.

Ingredients:

• 2 cups mushrooms (preferably shiitake or cremini), finely minced
• 1 cup almond flour
• 2 large eggs
• 1 tablespoon coconut flour
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• A pinch of sea salt

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the minced mushrooms until they release their moisture and become soft (about 5-7 minutes).
2. Once cooked, let the mushrooms cool slightly. Transfer them to a mixing bowl and add the almond flour, coconut flour, eggs, garlic powder, and sea salt.
3. Mix until everything is well combined into a dough. If the dough is too sticky, add a bit more almond flour.
4. Divide the dough into 6 equal portions and roll each portion into a ball.
5. Roll each dough ball between two sheets of parchment paper until it is about ¼-inch thick.
6. Heat a skillet over medium heat and lightly grease with olive oil.
7. Cook each tortilla for 2-3 minutes per side, until golden and slightly crispy.
8. Allow the tortillas to cool slightly before serving.

Mushroom tortillas offer a savory, earthy twist on traditional tortillas, with the mushrooms providing a depth of flavor that complements many fillings. These low-carb tortillas are rich in fiber and ideal for anyone on a keto or paleo diet. Whether you use them for tacos, wraps, or as a pizza base, they make a delicious, healthy option for lunch.

Beetroot Paleo Tortillas

Beetroot tortillas are a vibrant and nutritious addition to any low-carb or paleo meal. The natural sweetness and earthy flavor of the beets lend a unique twist to these tortillas, while also providing a boost of antioxidants and fiber. These tortillas are slightly pliable, making them ideal for wraps, tacos, or even as a colorful side to a fresh salad.

Ingredients:

• 1 medium beetroot, boiled and grated (about 1 cup)
• 1 cup almond flour
• 1 tablespoon coconut flour
• 2 large eggs
• 1 tablespoon olive oil
• A pinch of sea salt
• 1 teaspoon cumin or coriander (optional)

Instructions:

1. Boil the beetroot until tender (about 30 minutes). Let it cool before peeling and grating it finely.
2. In a mixing bowl, combine the grated beetroot, almond flour, coconut flour, eggs, olive oil, sea salt, and optional spices (cumin or coriander).
3. Mix until you form a dough that is firm but pliable. If the dough feels too wet, add a bit more almond flour.
4. Divide the dough into 6 portions and roll each into a ball.
5. Roll each dough ball between two sheets of parchment paper until it reaches about ¼-inch thickness.
6. Heat a non-stick skillet over medium heat and lightly grease with olive oil or coconut oil.
7. Cook each tortilla for about 2-3 minutes on each side, until golden brown and firm.
8. Let the tortillas cool slightly before serving.

Beetroot tortillas are a fun and nutritious way to add some color and extra vitamins to your low-carb or paleo meals. The earthy, sweet flavor of the beets pairs wonderfully with savory fillings, and these tortillas are soft and pliable enough for wraps or tacos. They’re an excellent choice for a keto-friendly, antioxidant-rich lunch option.

Note: More recipes are coming soon