Cassava Flour Tortilla Wraps
Whether right out of the pan or filled with your favorite toppings, these tortilla wraps are outstanding! While cooking up a batch I literally have to stop myself from eating them all before I finish making them. They’re sooooo yummy on their own… especially warm! These tortilla wraps do so much more for your meal than just hold it together!
Knowing these delicious, gluten-free, grain-free tortilla wraps are always in my freezer gives me comfort that any member of my family can throw together a whole-food, satisfying meal in minutes!
Here are some ways my family enjoys these tortilla wraps. (See Yuca Pairing recipe links below.)
This recipe was developed by Dr. Sarah Ballantyne of ThePaleoMom.com (See her full recipe link below.) A big thank you to her for creating such AWESOME tortillas!
All it takes is a few simple ingredients and about 30 minutes of your time.
Ingredients:
-cream of tartar
-baking soda
-warm water
Simply mix dry ingredients together, add oil and water, then blend until a dough forms. Toward the end it may be easier to knead with your hands into a large ball of dough.
Divide dough ball into smaller balls, depending on the number and size of tortilla wraps desired.
Roll out each ball with a rolling pin on parchment paper, or use a tortilla press if you’re lucky enough to have one. (A tortilla press is DEFINITELY on my wish list!) ThePaleoMom uses one in her video and her tortillas come out PERFECT in a fraction of the time! Click here for full recipe and video from Thepaleomom.com.
Place each rolled-out tortilla wrap in an UN-GREASED, preheated frying pan and cook on medium heat for 1-2 minutes until bubbles begin to form.
Flip and cook the second side for 30-60 seconds. Each side should cook enough to form brown spots as seen below.
Stack each tortilla wrap on a plate, with parchment paper between each layer to prevent them from sticking together. They’re now ready to be filled with your favorite toppings. Once cooled they can also be frozen this way in a sealed plastic bag.
Otto’s Cassava Flour is available in some specialty markets or can be purchased by clicking the link below!
Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound
No time to make these Cassava Flour Tortilla Wraps, but want to try a great ready-made version? I highly recommend Siete Cassava and Coconut Tortillas. These are YUMMY!!!
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Healthy Eating Tip: Double your batch and freeze them for a quick, satisfying meal in minutes! These tortillas freeze perfectly! I make about a dozen and freeze them with parchment paper between them in a large zippered plastic bag. They’re then ready to be pulled out whenever a family member wants to make a quick breakfast wrap, salad wrap, taco, fajita, etc. They also hit the spot when you need a quick snack and would otherwise grab cookies or chips. For a soft bendable wrap, just heat frozen tortilla wrap in the microwave for about 20-30 seconds or bake in the oven/toaster oven for 1-2 minutes. They can also be toasted (whole or first cut into wedges) for more of a crunchy cracker. Eat plain or dip into guacamole or hummus for a healthy snack or side dish. They are so versatile!
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Cassava Tortilla Wrap Pairings
Click here for Veggie Egg recipe
Click here for Taco Meat recipe
Click here for Zesty Chicken Salad Dijonnaise
Click here for Easy Go-To Crockpot Chicken recipe.
Having cooked chicken or taco meat on hand ensures a healthy wrap can be thrown together in minutes any time!
How do you like your tortilla wraps? Comment below and let me know what you think of these tortilla wraps and about your own unique creations!
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
Wow! This is such an awesome idea. I can’t wait to bring these to work to make wraps 🙂
I can’t live without these wraps!! I even enjoy them plain. Such a treat!
I want to make the tortillas, but your instructions list the ingredients, but the measurement amounts is left out.
Dr Sarah Ballantyne of ThePaleoMom was the original creator of this amazing tortilla recipe. There is a link at the bottom of my post that will bring you right to her page, which includes the full recipe and video. I hope you enjoy your tortillas!!!
Hi! So I found your empanada recipe but don’t have fresh yuca. I have both tapioca flour and regular cassava flour home. Would I be able to use this recipe to make the empandas? And put the filling into the raw tortilla dough, then bake as instructed on the empanada recipe? Also, would you recommend I use tapioca or cassava flour? Thank you!!! Stay well.
This recipe uses fresh or frozen yuca. Sometimes one is able to find frozen yuca in stores where fresh isn’t sold. Goya and Big Banana are 2 brands I’ve gotten at stores like Stop and Shop, Fairway, or Best Market. While it would be possible to use cassava flour (not tapioca flour) to make a nice dough for these empanadas, you would need to follow a different recipe for the dough. You could search for a recipe for pizza crust that uses cassava flour. It would work for these empanadas as well.