25+ Delicious Sunday Paleo Tortilla Recipes for Perfect Weekend Meals

Sundays are the perfect opportunity to relax, unwind, and indulge in a wholesome, satisfying meal that can set the tone for the week ahead.

Whether you’re looking for something light and fresh or hearty and filling, paleo tortillas can be the foundation for your perfect Sunday spread.

Free from grains, gluten, and refined sugars, these paleo tortillas are not only nutritious but also incredibly versatile, allowing you to get creative with your fillings and flavors.

From savory wraps and tacos to breakfast burritos and even sweet options, we’ve rounded up over 25 delicious and easy-to-make paleo tortilla recipes that will make your Sunday meals special and memorable.

In this article, you’ll find a variety of paleo tortilla recipes, featuring different flours, flavors, and fillings to cater to your tastes.

Each recipe is designed to be easy to prepare, using nutrient-dense ingredients that stay true to paleo principles.

So, whether you’re a seasoned paleo chef or simply exploring new ways to enjoy grain-free meals, these recipes will offer inspiration for a Sunday brunch, lunch, or dinner that everyone will love.

25+ Delicious Sunday Paleo Tortilla Recipes for Perfect Weekend Meals

With over 25 paleo tortilla recipes at your disposal, Sundays can become a cherished culinary adventure filled with fresh, flavorful, and nourishing meals.

From the simplicity of a classic almond flour tortilla to the unique twist of a spinach or sweet potato tortilla, there’s something for every palate.

The best part? Paleo tortillas are incredibly versatile, so you can use them for breakfast wraps, savory lunch tacos, or even dessert crepes.

These recipes are not just about food; they’re about creating a warm, inviting atmosphere where you can gather with loved ones and savor every bite.

Almond Flour Paleo Tortillas

These almond flour tortillas are soft, pliable, and perfect for wraps, tacos, or a quick quesadilla. Made with a blend of almond flour and a few simple ingredients, they are naturally gluten-free and suitable for those following a paleo diet.

Ingredients

• 2 cups almond flour
• 1 large egg
• 1/4 cup tapioca flour (or arrowroot flour)
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 2 tbsp coconut oil, melted

Instructions

1. In a large bowl, mix together the almond flour, tapioca flour, baking powder, and salt.
2. Add the egg and melted coconut oil to the dry ingredients. Stir until a dough forms.
3. Divide the dough into 4 equal portions and roll each portion into a ball.
4. Place a ball between two sheets of parchment paper and roll it out into a thin, round tortilla shape.
5. Heat a skillet over medium heat and lightly grease with oil. Cook each tortilla for 2-3 minutes on each side, or until golden and slightly puffed.
6. Remove from the pan and let cool on a wire rack. Serve warm or store in an airtight container for later use.

These almond flour tortillas are a great alternative to traditional tortillas. The slight nuttiness of the almond flour pairs well with savory fillings and adds a satisfying texture. Enjoy them with your favorite paleo-friendly toppings or as a side to complement your meal.

Coconut Flour Paleo Tortillas

A delicious and fiber-rich alternative, these coconut flour tortillas are made with simple ingredients and are easy to prepare. Coconut flour adds a touch of sweetness and a subtle tropical flavor that makes them perfect for both savory and slightly sweet applications.

Ingredients

• 1/2 cup coconut flour
• 1/4 cup tapioca flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 2 tbsp coconut oil, melted
• 1/4 cup water

Instructions

1. Combine the coconut flour, tapioca flour, baking powder, and salt in a mixing bowl.
2. In a separate bowl, whisk the eggs and add the melted coconut oil and water.
3. Gradually combine the wet and dry ingredients, stirring until the mixture is smooth and thick.
4. Divide the dough into 4 equal portions and roll each into a ball. Flatten each ball between two sheets of parchment paper, using a rolling pin to create a thin tortilla.
5. Heat a skillet over medium heat and lightly grease with coconut oil. Cook each tortilla for about 2-3 minutes per side or until golden brown and cooked through.
6. Allow the tortillas to cool on a wire rack before serving.

These coconut flour tortillas are lightweight, versatile, and can be used in a variety of dishes from breakfast wraps to lunch tacos. The high fiber content from coconut flour makes them a healthy and satisfying option for those on a paleo diet. Enjoy them fresh or store them in an airtight container for later.

Cassava Flour Paleo Tortillas

Cassava flour tortillas are an excellent paleo alternative for those seeking a more traditional tortilla texture. With their smooth, elastic quality, these tortillas can be used as a direct substitute for wheat tortillas in any dish.

Ingredients

• 1 cup cassava flour
• 2 tbsp coconut oil, melted
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 1 large egg
• 1/4 cup warm water

Instructions

1. In a mixing bowl, combine cassava flour, baking powder, and sea salt.
2. Add the egg and melted coconut oil to the dry mixture, stirring until combined.
3. Gradually add the warm water, mixing until a dough forms that is soft but not sticky.
4. Divide the dough into 4 equal balls. Place each ball between two sheets of parchment paper and flatten with a rolling pin until thin.
5. Preheat a skillet over medium heat and lightly grease with coconut oil. Cook each tortilla for 1-2 minutes per side or until lightly browned and cooked through.
6. Allow the tortillas to cool on a wire rack and use them as desired.

Cassava flour tortillas have a smooth and chewy texture that is reminiscent of traditional wheat tortillas. They are incredibly versatile, perfect for tacos, wraps, and even flatbreads. Their pliability makes them a favorite for filling with a variety of fillings, whether savory or sweet.

Chia Seed Paleo Tortillas

These chia seed tortillas offer a unique twist on traditional paleo options. Packed with omega-3 fatty acids and fiber, chia seeds not only contribute a subtle, nutty flavor but also improve the texture and nutritional profile of the tortillas.

Ingredients

• 1 cup almond flour
• 2 tbsp chia seeds, ground
• 1/4 cup tapioca flour
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 large egg
• 2 tbsp olive oil or melted coconut oil
• 2 tbsp warm water

Instructions

1. In a bowl, combine almond flour, ground chia seeds, tapioca flour, baking powder, and salt.
2. In a separate bowl, whisk together the egg, olive oil, and warm water.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
4. Divide the dough into 4 equal portions and shape each into a ball. Place each ball between two sheets of parchment paper and roll out into thin, circular tortillas.
5. Heat a skillet over medium heat and lightly grease with oil. Cook each tortilla for 2-3 minutes on each side, until golden and slightly puffed.
6. Let cool on a wire rack and serve warm.

These chia seed tortillas have a wonderful, slightly chewy texture with added nutritional benefits from the chia. The chia seeds provide a mild, nutty flavor that enhances the taste of any filling, making them perfect for a variety of paleo-friendly dishes. Whether used for lunch wraps or snack quesadillas, they add a satisfying, hearty touch.

Sweet Potato Paleo Tortillas

For those who enjoy a hint of sweetness in their savory dishes, these sweet potato tortillas are an excellent option. Rich in vitamins and natural sweetness, they bring an earthy flavor that pairs perfectly with both sweet and savory fillings.

Ingredients

• 1/2 cup sweet potato puree (cooked and mashed)
• 1 cup almond flour
• 1/4 cup tapioca flour
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 large egg
• 1 tbsp olive oil or melted coconut oil

Instructions

1. In a bowl, combine the sweet potato puree, almond flour, tapioca flour, baking powder, and salt.
2. Add the egg and olive oil and mix until a cohesive dough forms.
3. Divide the dough into 4 equal portions and shape each into a ball. Roll each ball out between two sheets of parchment paper until thin.
4. Heat a skillet over medium heat and lightly grease with oil. Cook each tortilla for 2-3 minutes on each side, until lightly golden and firm.
5. Transfer to a wire rack to cool and use as desired.

Sweet potato tortillas are a delightful and colorful addition to any meal. Their subtle sweetness pairs well with both savory toppings like grilled chicken, avocado, or sautéed veggies, and sweet toppings like almond butter and banana slices. These tortillas are an excellent way to incorporate more vegetables into your paleo diet without sacrificing taste.

Flaxseed Paleo Tortillas

Flaxseed tortillas are a great choice for those looking to boost their intake of omega-3 fatty acids and dietary fiber. With their light, nutty flavor, these tortillas have a satisfying texture that’s perfect for wraps, tacos, or simple side dishes.

Ingredients

• 1 cup flaxseed meal
• 1/2 cup almond flour
• 2 tbsp tapioca flour
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 2 large eggs
• 2 tbsp melted coconut oil
• 1/4 cup warm water

Instructions

1. Mix flaxseed meal, almond flour, tapioca flour, baking powder, and salt in a bowl.
2. Whisk the eggs and melted coconut oil in a separate bowl.
3. Combine the wet and dry ingredients, adding warm water gradually until the dough holds together and is pliable.
4. Divide the dough into 4 equal portions. Roll each portion into a ball and flatten between two sheets of parchment paper using a rolling pin until thin.
5. Preheat a skillet over medium heat and lightly grease with oil. Cook each tortilla for about 2-3 minutes per side, until golden and cooked through.
6. Cool on a wire rack and serve as needed.

Flaxseed tortillas are rich in nutrients and have a hearty, slightly crunchy texture that holds up well to any filling. Their mild flavor makes them versatile for a variety of savory dishes, from classic wraps to flavorful tacos. The flaxseed adds a subtle, nutty taste that pairs beautifully with your favorite paleo ingredients.

Zucchini Paleo Tortillas

These zucchini-based paleo tortillas are a fantastic way to use up this nutritious vegetable while creating a versatile, gluten-free alternative to traditional tortillas. The mild flavor of zucchini pairs well with any filling, making these tortillas perfect for a healthy meal.

Ingredients

• 1 medium zucchini, grated and excess moisture squeezed out
• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 2 large eggs
• 1 tbsp olive oil or melted coconut oil

Instructions

1. Place the grated zucchini in a clean cloth or paper towel and squeeze out any excess moisture. Transfer to a mixing bowl.
2. Add almond flour, coconut flour, baking powder, and salt to the bowl and mix thoroughly.
3. In a separate bowl, whisk the eggs and add the melted coconut oil. Mix the wet ingredients into the dry mixture until a soft dough forms.
4. Divide the dough into 4 equal portions and roll each portion into a ball. Place each ball between two sheets of parchment paper and flatten into a thin, round tortilla.
5. Heat a skillet over medium heat and lightly grease it with oil. Cook each tortilla for 2-3 minutes on each side until golden and cooked through.
6. Let the tortillas cool on a wire rack and use immediately or store in an airtight container for later use.

Zucchini tortillas have a soft, moist texture and are slightly pliable, making them ideal for wraps, tacos, or even mini pizzas. The subtle flavor of zucchini is perfect for pairing with a range of fillings, from grilled chicken to sautéed mushrooms and fresh herbs. These tortillas are a creative way to incorporate vegetables into your paleo diet.

Pumpkin Paleo Tortillas

Pumpkin puree not only adds a lovely, earthy flavor to these tortillas but also provides a natural sweetness that pairs well with savory fillings. These tortillas are rich in vitamins and make a perfect addition to your paleo menu, especially in the fall or winter months.

Ingredients

• 1/2 cup pumpkin puree (fresh or canned)
• 1 cup almond flour
• 1/4 cup tapioca flour
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 2 large eggs
• 1 tbsp melted coconut oil
• 2 tbsp warm water

Instructions

1. Combine pumpkin puree, almond flour, tapioca flour, baking powder, and salt in a mixing bowl.
2. Add eggs and melted coconut oil, stirring until a smooth dough forms.
3. Gradually add warm water as needed until the dough holds together but is not too sticky.
4. Divide the dough into 4 portions and shape each into a ball. Roll each ball between two sheets of parchment paper until thin and round.
5. Preheat a skillet over medium heat and lightly grease with oil. Cook each tortilla for 2-3 minutes on each side until golden brown and firm.
6. Transfer to a wire rack to cool and serve with your favorite toppings.

Pumpkin tortillas are slightly sweet, offering a comforting flavor that pairs well with both savory and sweet fillings. Their soft and elastic texture is perfect for tacos, wraps, and quesadillas. You can use them as a base for roasted vegetables, grilled chicken, or even a breakfast scramble. These tortillas bring a delightful twist to your paleo meals.

Cauliflower Paleo Tortillas

Cauliflower is a versatile vegetable that makes an excellent base for paleo-friendly tortillas. Packed with nutrients and offering a neutral flavor, cauliflower tortillas can be used in a wide range of dishes, from wraps to personal pizzas.

Ingredients

• 1 cup cauliflower rice (steamed and squeezed dry)
• 1 cup almond flour
• 1/4 cup tapioca flour
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 2 large eggs
• 2 tbsp coconut oil, melted

Instructions

1. Place steamed cauliflower rice in a towel or cheesecloth and squeeze out excess moisture.
2. Transfer the cauliflower to a mixing bowl and add almond flour, tapioca flour, baking powder, and salt.
3. Add the eggs and melted coconut oil, mixing until a cohesive dough forms.
4. Divide the dough into 4 portions. Roll each into a ball and press between two sheets of parchment paper to form thin, circular tortillas.
5. Heat a skillet over medium heat and lightly grease with oil. Cook each tortilla for 2-3 minutes on each side until golden and slightly crispy.
6. Cool on a wire rack and use with your favorite paleo-friendly toppings or fillings.

Cauliflower tortillas offer a light, mildly nutty flavor that pairs wonderfully with grilled vegetables, meats, and creamy avocado. Their slightly firm texture makes them perfect for any type of filling without tearing, allowing you to enjoy them as versatile wraps or bases for more elaborate dishes.

Coconut Flour Paleo Tortillas

These coconut flour tortillas are a staple for those looking for a low-carb and high-fiber alternative. Coconut flour’s naturally sweet and nutty profile adds a unique twist to the standard tortilla, perfect for filling with savory or sweet ingredients.

Ingredients

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 3 large eggs
• 2 tbsp coconut oil, melted
• 2 tbsp warm water (adjust as needed)

Instructions

1. Combine coconut flour, almond flour, baking powder, and salt in a bowl.
2. In a separate bowl, whisk the eggs and melted coconut oil together.
3. Slowly mix the wet ingredients into the dry ingredients, stirring until a dough forms. Add warm water a little at a time until the dough reaches a smooth, pliable consistency.
4. Divide the dough into 4 equal pieces and shape each into a ball. Roll out each ball between two sheets of parchment paper until thin and round.
5. Heat a skillet over medium heat and lightly grease with oil. Cook each tortilla for 2-3 minutes on each side until golden and cooked through.
6. Transfer the tortillas to a cooling rack and serve immediately or store in an airtight container for later.

Coconut flour tortillas are perfect for adding a touch of sweetness to your savory meals or pairing with fruit spreads and nut butters for a sweet snack. Their slightly dense yet tender texture provides a satisfying base for a variety of fillings, making them a versatile addition to your paleo repertoire.

Sunflower Seed Paleo Tortillas

Sunflower seeds are an excellent choice for those with nut allergies and add a rich, nutty flavor to these paleo tortillas. High in vitamin E and healthy fats, sunflower seed tortillas are nutritious and pair beautifully with hearty fillings.

Ingredients

• 1 cup sunflower seed flour
• 1/4 cup almond flour
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 2 large eggs
• 2 tbsp coconut oil, melted
• 2 tbsp warm water

Instructions

1. Mix sunflower seed flour, almond flour, baking powder, and salt in a bowl.
2. Add eggs and melted coconut oil to the dry ingredients and mix until a soft, cohesive dough forms.
3. Gradually add warm water until the dough is easy to handle and slightly moist but not sticky.
4. Divide the dough into 4 equal pieces, roll each into a ball, and press between two sheets of parchment paper to flatten into thin, round tortillas.
5. Heat a skillet over medium heat and lightly grease with oil. Cook each tortilla for 2-3 minutes per side until golden brown and firm.
6. Allow the tortillas to cool on a wire rack and serve with your preferred fillings.

Sunflower seed tortillas are a delicious, nutrient-dense option with a natural, nutty flavor. They are perfect for wraps filled with grilled meats, vegetables, or avocado and can be used as an alternative to traditional tortillas in tacos, burritos, or quesadillas. Their sturdy texture ensures that they hold up well to hearty fillings without falling apart.

Cassava Flour Paleo Tortillas

Cassava flour is a fantastic alternative for paleo tortillas due to its similarity in texture and flavor to traditional wheat flour. It is naturally gluten-free and provides a soft, flexible texture ideal for a variety of dishes.

Ingredients

• 1 cup cassava flour
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 2 large eggs
• 1 tbsp olive oil or melted coconut oil
• 2 tbsp warm water (adjust as needed)

Instructions

1. In a mixing bowl, combine cassava flour, baking powder, and salt.
2. Add the eggs and olive oil and stir until the dough begins to come together. Gradually add warm water until the dough is soft and pliable.
3. Divide the dough into 4 portions. Roll each portion into a ball and press between two sheets of parchment paper until thin and round.
4. Heat a skillet over medium heat and lightly grease with oil. Cook each tortilla for 2-3 minutes per side until lightly golden and flexible.
5. Let the tortillas cool on a wire rack and serve as desired.

Cassava flour tortillas have a delicate, neutral flavor and a soft, pliable texture that works perfectly for tacos, wraps, and burritos. They are more similar to traditional wheat tortillas in texture, making them an excellent choice for those transitioning to a paleo diet or looking for a gluten-free alternative that doesn’t compromise on taste or usability.

Sweet Potato Paleo Tortillas

Sweet potatoes add a touch of natural sweetness and a rich, creamy texture to these paleo tortillas. Packed with vitamins, fiber, and antioxidants, these tortillas are perfect for those who want a flavorful, nutrient-dense option that pairs well with both savory and sweet fillings.

Ingredients

• 1/2 cup cooked and mashed sweet potato (cooled)
• 1 cup almond flour
• 1/4 cup cassava flour
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 2 large eggs
• 1 tbsp coconut oil, melted

Instructions

1. In a bowl, mix the mashed sweet potato, almond flour, cassava flour, baking powder, and salt.
2. Add eggs and melted coconut oil to the mixture and stir until it forms a smooth, pliable dough.
3. Divide the dough into 4 equal portions. Roll each portion into a ball and flatten between two sheets of parchment paper until thin and round.
4. Heat a skillet over medium heat and lightly grease it with oil. Cook each tortilla for 2-3 minutes per side until golden and set.
5. Transfer the tortillas to a wire rack to cool and use them while warm or store for later.

Sweet potato tortillas are perfect for tacos, breakfast wraps, or as a base for a hearty salad. Their slight sweetness makes them a versatile choice that pairs well with fillings like scrambled eggs, roasted vegetables, or even pulled pork. They offer a nutritious twist that satisfies both sweet and savory cravings.

Spinach Paleo Tortillas

These spinach-infused paleo tortillas are an excellent way to sneak in some greens while enjoying a delicious meal. The addition of spinach not only enhances the flavor but also provides additional vitamins and minerals, making these tortillas both healthy and tasty.

Ingredients

• 1 cup fresh spinach, steamed and excess moisture squeezed out
• 1 cup almond flour
• 1/4 cup tapioca flour
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 2 large eggs
• 1 tbsp olive oil or melted coconut oil

Instructions

1. Puree the steamed spinach in a food processor until smooth.
2. In a mixing bowl, combine almond flour, tapioca flour, baking powder, and salt.
3. Add the pureed spinach, eggs, and melted oil to the dry ingredients. Mix until a cohesive dough forms.
4. Divide the dough into 4 equal portions and roll each into a ball. Press each ball between two sheets of parchment paper until thin and round.
5. Heat a skillet over medium heat and lightly grease with oil. Cook each tortilla for 2-3 minutes on each side until golden and firm.
6. Cool the tortillas on a wire rack before serving.

Spinach tortillas are not only visually appealing with their vibrant green color but are also packed with nutrients. They pair well with fillings like grilled chicken, turkey, and vegetable stir-fries. These tortillas are perfect for creating wraps or quesadillas and are a great way to boost your intake of greens without compromising flavor.

Flaxseed Paleo Tortillas

Flaxseed is an incredible addition to paleo recipes, providing healthy omega-3 fatty acids, fiber, and a subtle nutty taste. These flaxseed tortillas are hearty and full of flavor, making them ideal for wraps or as a side to your favorite paleo meals.

Ingredients

• 1/2 cup ground flaxseed meal
• 1/2 cup almond flour
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 2 large eggs
• 1 tbsp coconut oil, melted
• 2 tbsp warm water (adjust as needed)

Instructions

1. In a mixing bowl, combine ground flaxseed, almond flour, baking powder, and salt.
2. Add the eggs and melted coconut oil and stir until a dough forms. Gradually add warm water until the dough is moist but not sticky.
3. Divide the dough into 4 portions and roll each into a ball. Flatten each between two sheets of parchment paper until thin and circular.
4. Heat a skillet over medium heat and lightly grease with oil. Cook each tortilla for 2-3 minutes on each side until golden brown and slightly crispy.
5. Allow the tortillas to cool on a wire rack and serve as desired.

Flaxseed tortillas have a firm texture and a distinct nutty flavor that makes them perfect for robust fillings such as pulled meats, grilled vegetables, or hearty salads. Their nutritional profile ensures you get a dose of healthy fats and fiber, making them an excellent addition to a balanced paleo diet.

Note: More recipes​ are coming soon!