These are just a wonderful option for tacos and wraps if you’re looking for a wheat-free, gluten-free tortilla. As you’ll see in the video I have two favourites fillings at the moment…
#1 is slow-cooked lemon and pepper chicken thigh, mayo, lettuce, tomato and fermented hot sauce.
#2 is baked sweet potato (baked in olive oil, apple cider, paprika and chipotle), hummus, tomato, lettuce and fermented hot sauce.
Now you have this recipe, you can get as creative as you like with your fillings.
Nutrition (For one serving)
- 1 cauliflower (600g/21ozs)
- 2 eggs
- 100 g potato starch (3/4 cup)
- 30 g coconut flour (1/4 cup)
- 1/2 tsp salt
- pinch black pepper
- Preheat your oven to 200 C (390 F).
- Bring a pan of water to a simmer.
- Cut the cauliflower into small florets and simmer or steam them in the water for 10 minutes.
- Transfer the cooked and drained cauliflower to a food processor, then add in the remaining ingredients. Grind down until a smooth batter has formed.
- Separate the mixture into 6 individual balls. Roll each ball out into a thin tortilla between two pieces of baking parchment. A rolling pin or empty tube from the parchment is good for this.
- Place each tortilla on baking parchment, on a baking tray. Depending on the size of your trays and oven, you may have to do this in batches, one or two at a time.
- Cook for 7 minutes on each side. They'll be done when the edges are very slightly showing signs of browning.
- Leave to cool for 5 minutes or so, which is when they’ll become fully pliable.
- Store in a sealed container for up to 4 days in the fridge.