35+ Easy and Delicious Saturday Paleo Tortilla Recipes You Need to Try

Saturdays are for relaxation, fun meals, and indulging in your favorite dishes—without the guilt!

If you’re following a paleo diet or simply looking to make healthier food choices, you don’t have to miss out on the classic tortilla experience.

Whether you’re craving a hearty taco, a fresh wrap, or something unique, we’ve got you covered.

With over 35+ paleo tortilla recipes to explore, you’ll discover new and exciting ways to enjoy your favorite meals, all while staying true to your paleo lifestyle.

We’ll guide you through a variety of delicious paleo tortillas made from wholesome, gluten-free ingredients like almond flour, cassava flour, and sweet potatoes.

These recipes are not only easy to make, but they’re also versatile enough to pair with a wide range of fillings, from savory meats to fresh veggies and even sweet treats.

35+ Easy and Delicious Saturday Paleo Tortilla Recipes You Need to Try

There’s no need to miss out on your favorite wraps or tacos just because you’re following a paleo lifestyle.

With these 35+ Saturday paleo tortilla recipes, you can enjoy all the deliciousness of traditional tortillas—without the grains or gluten.

From simple almond flour tortillas to veggie-packed options like zucchini and spinach, there’s a recipe for everyone.

These tortillas are perfect for any meal, whether it’s a lazy weekend breakfast, a fun lunch with friends, or a satisfying dinner with family.

So, next Saturday, ditch the store-bought tortillas and get creative in the kitchen with these easy-to-follow paleo recipes.

Whether you’re craving something soft, crispy, savory, or sweet, these tortillas are sure to become a staple in your weekly meal rotation.

Almond Flour Paleo Tortillas

These light and fluffy almond flour tortillas are perfect for a Saturday morning breakfast taco or an afternoon snack wrap. They’re low-carb, gluten-free, and packed with nutrients, making them a healthy and delicious alternative to traditional tortillas.

Ingredients:

• 2 cups almond flour
• 2 tbsp tapioca flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 2 tbsp water

Instructions:

1. In a medium bowl, whisk together almond flour, tapioca flour, baking powder, and salt.
2. Add eggs and water to the dry ingredients, stirring until a smooth dough forms.
3. Divide the dough into 6-8 equal portions and roll each into a ball.
4. Place each ball between two sheets of parchment paper and roll into thin tortillas.
5. Heat a non-stick skillet over medium heat and cook each tortilla for 1-2 minutes per side until lightly golden.
6. Let cool slightly before serving.

Soft and slightly nutty, these tortillas pair beautifully with savory fillings like scrambled eggs and avocado or sweet toppings like almond butter and banana. They’re a versatile base for your paleo meals.

Cassava Flour Paleo Tortillas

Cassava flour tortillas are stretchy, pliable, and taste just like traditional wheat tortillas. They’re a Saturday essential for anyone looking to recreate their favorite taco night without compromising their paleo lifestyle.

Ingredients:

• 1 cup cassava flour
• 1/4 cup coconut oil (melted)
• 1/4 tsp salt
• 1/3 cup warm water

Instructions:

1. In a bowl, mix cassava flour and salt.
2. Add melted coconut oil and stir until the mixture resembles coarse crumbs.
3. Gradually add warm water, mixing until a smooth dough forms.
4. Divide the dough into 6 equal portions and flatten each into a round disk.
5. Roll out each disk between parchment paper to desired thickness.
6. Heat a dry skillet over medium-high heat and cook each tortilla for 1-2 minutes on each side.

These cassava flour tortillas are sturdy yet tender, making them ideal for holding hearty fillings like grilled chicken, sautéed veggies, or pulled pork. Their neutral flavor complements any topping you choose.

Coconut Flour Paleo Tortillas

Coconut flour tortillas are a soft, tropical-inspired twist on the classic tortilla. These tortillas are slightly sweet, making them an excellent choice for both savory and dessert creations on a relaxed Saturday.

Ingredients:

• 1/2 cup coconut flour
• 4 large eggs
• 1/2 cup almond milk
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a bowl, whisk together coconut flour and salt.
2. Add eggs, almond milk, and olive oil, mixing until smooth.
3. Let the batter sit for 5 minutes to thicken slightly.
4. Heat a non-stick skillet over medium heat and pour 1/4 cup of the batter onto the skillet, spreading it thin.
5. Cook for 1-2 minutes on each side until golden brown.

These tortillas are delicate and flavorful, with a light coconut aroma. Pair them with savory fillings like smoked salmon and greens or sweet treats like honey and berries for a delightful paleo experience.

Sweet Potato Paleo Tortillas

These vibrant sweet potato tortillas are naturally gluten-free, slightly sweet, and loaded with fiber. Perfect for a lazy Saturday brunch, they bring a hearty and comforting twist to your favorite tortilla-based dishes.

Ingredients:

• 1 cup mashed sweet potato (roasted and mashed)
• 3/4 cup cassava flour
• 1/4 tsp salt
• 1/4 cup water (if needed)

Instructions:

1. Combine mashed sweet potato, cassava flour, and salt in a bowl. Mix until a dough forms.
2. If the dough is too dry, add a tablespoon of water at a time until it holds together.
3. Divide the dough into 6 equal portions and roll each into a ball.
4. Flatten each ball between parchment paper and roll into a thin tortilla.
5. Heat a skillet over medium heat and cook each tortilla for 1-2 minutes per side.

These tortillas boast a hint of sweetness that pairs wonderfully with spiced fillings like curry chicken or even cinnamon and almond butter for a sweet treat.

Plantain Paleo Tortillas

Soft, pliable, and subtly sweet, plantain tortillas are a paleo favorite for their simplicity and versatility. Whether you’re making tacos or wraps, these tortillas bring a tropical flair to your Saturday meal prep.

Ingredients:

• 2 large ripe plantains (peeled)
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Blend plantains in a food processor until smooth.
2. Add coconut flour and salt, blending until a dough forms.
3. Divide the dough into 6 portions and shape into balls.
4. Roll out each portion between parchment paper into a thin tortilla.
5. Heat olive oil in a skillet over medium heat and cook each tortilla for 2-3 minutes per side.

These tortillas are sturdy enough to hold fillings like shredded beef or grilled veggies and add a unique tropical sweetness to every bite.

Cauliflower Paleo Tortillas

Light, low-carb, and veggie-packed, cauliflower tortillas are an excellent Saturday recipe for those looking to sneak in extra nutrients without compromising on taste.

Ingredients:

• 1 medium head of cauliflower (riced)
• 2 large eggs
• 2 tbsp coconut flour
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F (190°C).
2. Steam cauliflower rice until tender, then let cool. Squeeze out excess moisture using a cheesecloth.
3. Combine the cauliflower, eggs, coconut flour, and salt in a bowl to form a dough.
4. Divide into 6 portions, flatten into rounds, and place on a parchment-lined baking sheet.
5. Bake for 10 minutes, flip, and bake for an additional 5-7 minutes.

Cauliflower tortillas are perfect for lighter wraps or as a base for breakfast burritos, adding a subtle veggie flavor to your meals.

Flaxseed Paleo Tortillas

Flaxseed tortillas are nutrient-dense, full of omega-3s, and ideal for Saturday lunches. They’re quick to whip up and hold up well with hearty fillings, making them an excellent option for meal prep.

Ingredients:

• 1 cup ground flaxseed meal
• 1/4 tsp salt
• 1/2 cup warm water

Instructions:

1. In a bowl, combine flaxseed meal and salt.
2. Gradually add warm water, stirring until a dough forms.
3. Divide the dough into 6 equal balls.
4. Roll out each ball between two sheets of parchment paper into a thin tortilla.
5. Heat a skillet over medium heat and cook each tortilla for 1-2 minutes per side.

These nutty, earthy tortillas are perfect for sandwiching bold flavors like roasted veggies, hummus, or slow-cooked meats.

Zucchini Paleo Tortillas

Zucchini tortillas are a great way to sneak in extra veggies while enjoying your favorite wrap. They’re soft, flexible, and easy to make, perfect for a nutritious Saturday lunch or dinner.

Ingredients:

• 2 medium zucchinis (grated)
• 1/2 cup coconut flour
• 1 egg
• 1/4 tsp salt
• 1/2 tsp garlic powder (optional)

Instructions:

1. Grate the zucchinis and squeeze out excess moisture using a cheesecloth or clean towel.
2. In a bowl, combine the zucchini, coconut flour, egg, salt, and garlic powder, mixing until a dough forms.
3. Divide the dough into 6 portions and flatten each into a round shape.
4. Heat a non-stick skillet over medium heat and cook each tortilla for 2-3 minutes on each side until lightly golden.

Zucchini tortillas offer a refreshing, slightly savory flavor that pairs well with both savory fillings like grilled chicken or roasted vegetables, and lighter toppings like avocado and salsa.

Chickpea Flour Paleo Tortillas

Chickpea flour tortillas are a rich source of protein and fiber, making them a fantastic choice for a filling meal. These soft tortillas are perfect for making wraps or serving with your favorite paleo dips on a laid-back Saturday.

Ingredients:

• 1 cup chickpea flour
• 1/4 tsp turmeric (for color and flavor)
• 1/2 tsp salt
• 1/2 cup warm water
• 1 tbsp olive oil

Instructions:

1. Whisk together chickpea flour, turmeric, and salt in a bowl.
2. Gradually add the warm water and olive oil, mixing until a dough forms.
3. Divide the dough into 6 equal portions and roll each into a ball.
4. Roll each ball into a thin tortilla between two sheets of parchment paper.
5. Heat a skillet over medium heat and cook each tortilla for 1-2 minutes on each side.

Chickpea flour tortillas have a rich, earthy flavor, and their slight nuttiness makes them perfect for hearty fillings like lamb or a vegetable stir-fry, or for pairing with a paleo hummus.

Psyllium Husk Paleo Tortillas

Psyllium husk tortillas are known for their elasticity and high fiber content. They have a wonderfully chewy texture and are a great option if you’re craving a tortilla that can hold up to heavier fillings.

Ingredients:

• 1 cup almond flour
• 1/4 cup psyllium husk powder
• 1/2 tsp salt
• 2 tbsp olive oil
• 1/4 cup warm water

Instructions:

1. In a bowl, combine almond flour, psyllium husk powder, and salt.
2. Add olive oil and warm water, mixing until the dough comes together.
3. Divide the dough into 6 equal portions and roll each into a ball.
4. Flatten each ball between parchment paper and roll into thin tortillas.
5. Heat a skillet over medium heat and cook each tortilla for 2-3 minutes on each side.

These psyllium husk tortillas are chewy and slightly dense, making them an ideal choice for robust fillings like pulled pork or grilled steak. They provide a satisfying bite that complements bold flavors.

Butternut Squash Paleo Tortillas

Butternut squash tortillas are naturally sweet and savory, offering a vibrant and flavorful base for all kinds of paleo fillings. Their slightly earthy flavor makes them a wonderful addition to any Saturday meal.

Ingredients:

• 1/2 cup mashed butternut squash (roasted)
• 1 cup almond flour
• 1/4 tsp salt
• 1 tbsp olive oil
• 1 egg

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash until soft, then mash and allow it to cool.
3. In a bowl, mix the mashed squash, almond flour, salt, olive oil, and egg until a dough forms.
4. Divide the dough into 6 portions, rolling each into a ball.
5. Flatten each portion between parchment paper and roll into thin tortillas.
6. Heat a skillet over medium heat and cook each tortilla for 2-3 minutes on each side.

Butternut squash tortillas have a slightly sweet and earthy flavor that pairs beautifully with savory fillings like spiced lamb or sautéed mushrooms. They can also be paired with a sweet topping for a dessert-style wrap.

Spinach Paleo Tortillas

Packed with nutrients and a vibrant green color, spinach tortillas are a great way to add some extra greens to your paleo meals. They’re soft, flexible, and perfect for making wraps or serving as a base for fresh fillings.

Ingredients:

• 2 cups fresh spinach (steamed and drained)
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 egg
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Steam the spinach until wilted, then squeeze out any excess moisture and finely chop.
2. In a bowl, mix the spinach, almond flour, coconut flour, egg, salt, and olive oil. Stir until a dough forms.
3. Divide the dough into 6 portions and roll each into a ball.
4. Flatten each ball between parchment paper and roll into thin tortillas.
5. Heat a skillet over medium heat and cook each tortilla for 2-3 minutes per side.

These spinach tortillas add a vibrant, earthy flavor to your wraps. Pair them with grilled chicken, avocado, and a squeeze of lemon for a healthy, nutrient-packed lunch.

Avocado Paleo Tortillas

Rich in healthy fats and packed with creamy avocado, these tortillas are smooth, flexible, and perfect for holding savory or even sweet fillings. Their soft texture makes them a favorite for anyone looking to switch up their tortilla game.

Ingredients:

• 1 ripe avocado (mashed)
• 1/2 cup coconut flour
• 1/4 cup tapioca flour
• 1 egg
• 1/4 tsp salt
• 2 tbsp water (if needed)

Instructions:

1. Mash the avocado in a bowl until smooth.
2. Add coconut flour, tapioca flour, egg, and salt, mixing until the dough is smooth. If the dough is too dry, add water, one tablespoon at a time.
3. Divide the dough into 6 portions and roll into balls.
4. Flatten each ball between parchment paper and roll into thin tortillas.
5. Heat a skillet over medium heat and cook each tortilla for 2-3 minutes on each side until lightly golden.

These avocado tortillas are rich and flavorful, perfect for pairing with grilled veggies, scrambled eggs, or even a touch of salsa for a delicious Saturday treat.

Hemp Seed Paleo Tortillas

Hemp seeds are an excellent source of protein, fiber, and essential fatty acids, making them a great addition to paleo-friendly tortillas. These tortillas have a slightly nutty flavor and a firm texture that holds up well with substantial fillings.

Ingredients:

• 1/2 cup hemp seeds
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 egg
• 1/4 tsp salt
• 2 tbsp water

Instructions:

1. In a food processor, pulse hemp seeds until they form a coarse meal.
2. Combine the hemp seed meal, almond flour, coconut flour, salt, and egg in a bowl. Stir until the dough comes together.
3. Add water, a tablespoon at a time, if needed, until the dough is firm but not too sticky.
4. Divide the dough into 6 portions and roll each into a ball.
5. Flatten the balls between parchment paper and roll them into thin tortillas.
6. Cook each tortilla in a hot, dry skillet for 2-3 minutes on each side until golden.

These hemp seed tortillas have a nutty, hearty flavor that works wonderfully with robust fillings such as roasted meats, grilled vegetables, or even a paleo-friendly chickpea salad.

Mushroom Paleo Tortillas

These earthy mushroom tortillas bring a unique twist to the traditional tortilla, offering a savory depth of flavor. They’re a great option for anyone looking to add more vegetables to their paleo meals.

Ingredients:

• 1 cup mushrooms (finely chopped)
• 1/2 cup almond flour
• 1 egg
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 2 tbsp coconut flour

Instructions:

1. In a skillet, sauté the chopped mushrooms until soft and most of the moisture evaporates. Let them cool.
2. Combine the sautéed mushrooms, almond flour, egg, salt, garlic powder, and coconut flour in a bowl. Mix until a dough forms.
3. Divide the dough into 6 portions and roll each into a ball.
4. Roll each ball between two sheets of parchment paper to form thin tortillas.
5. Heat a skillet over medium heat and cook each tortilla for 2-3 minutes per side until golden.

Mushroom tortillas have a rich, savory flavor that’s perfect for wrapping around grilled meats or roasted vegetables. Their umami taste adds depth to any dish you pair them with.

Note: More recipes​ are coming soon!