It's possible to make a pliable paleo tortilla without grains, starches, or even eggs! I especially love these flaxseed paleo tortillas for making salad wraps. #tortilla #wrap #grainfree #glutenfree #paleo #vegan #eggfree

Vegan Flaxseed Paleo Tortillas

It's possible to make a pliable paleo tortilla without grains, starches, or even eggs! While they're a great substitute for any meal that normally uses tortillas, I especially love these flaxseed paleo tortillas for making salad wraps. 
Course Breads and wraps
Cuisine Latin American
Special Diet Candida Diet, DF, GF, Low Carb, Paleo, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 small tortillas
Calories 224kcal


  • 1/3 cup water
  • 1/2 cup flaxseeds (Either golden or brown flaxseeds work well.)
  • salt (Optional, to taste)


  • Grind some flaxseeds in your blender, enough to end up with 1/2 cup of ground flaxseeds.
    flax seeds and ground flaxseeds in a blender
  • Boil the water in a small saucepan, and immediately stir in your ground flaxseeds and remove the mixture from the heat source.
  • As you mix the ingredients together, they should come together into a dough-like ball.
  • Separate the dough into two parts.
  • Heat a frying pan over medium heat. I like to lightly grease the pan with a little coconut oil before beginning the process.
  • Add your ball of "dough" to the pan and press it into a tortilla shape with the bottom of your spatula. I keep pressing down on the dough and extending it as far as I can to get a very thin tortilla. You want to heat the mixture as you press down on it and shape it. When I first made this recipe in a non-stick pan, I never had issues with the tortilla sticking to the pan, probably because the flaxseeds have oils of their own. I've since switched to all stainless or iron pans, though, and occasionally have issues with sticking. This will improve as the tortilla starts drying out and eventually they won't stick anymore. You can take the dough out and roll it thinner to help with the process too. 
  • Continue to flip the tortilla and press down on it. If it isn't thin enough (or big enough) for your taste, you can now remove the tortilla temporarily and use a rolling pin to extend it. This is actually the point where I usually sprinkle on a little bit of salt, and use the rolling pin to press it into place. Once you've thinned it out a little more, you can remove it from your counter with a spatula and return it to your frying pan for a little while longer to finish drying up the newly exposed parts of the dough. (If you have issues with sticking, you can roll between 2 sheets of parchment paper.)
  • You are now ready to remove your tortilla and make the rest of them. As the tortilla rests on the plate, it usually becomes more pliable, especially if you have a small stack of these made. You want to cook them long enough to dry them and keep them from being sticky, but not so long as to dry them into tortilla chips.
    A flaxseed tortilla being bent in a way to show how pliable they are.
  • You can now use them to wrap up your salads, fajitas, burritos, etc. Just roll up your ingredients and enjoy!


Serving: 1tortilla | Calories: 224kcal | Carbohydrates: 12g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 341mg | Fiber: 11g | Calcium: 107mg | Iron: 2.4mg