2-ingredient chia coconut flour tortillas! Fast and easy to make, these soft, flexible tortillas are vegan, oil-free, gluten-free, keto, 4.2 grams protein and 3 grams net carbs each.
Coconut Flour Tortillas without Psyllium
One of the most popular recipes on my site is my 2-Ingredient Coconut Flour Tortillas. It is exciting when a recipe I love and make all the time is a hit with all of you, too.
Many of you have written to ask if the recipe can be made without psyllium husks. Alas, no. Specifically, other ingredients, such as flaxseed meal or chia seeds, cannot be used as direct substitutes in the recipe.
So…I developed a brand new recipe.
Introducing my equally delicious, filling, tender and super-flexible 2-Ingredient Chia Coconut Flour Tortillas!
Chia Coconut Flour Tortilla Benefits
These simple-to-make (and frankly, almost magical–how can chia seeds do what they do??) tortillas are all of the following:
- Vegan (no eggs, no dairy)
- 4.2 grams Proten
- High Fiber (8 grams per tortilla)
- Low-carb (3 grams net carbs per tortilla)
Ingredients for the Tortillas
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
Making these these tortillas requires nothing more than coconut flour and chia seeds, plus some water to make the dough. I use filtered tap water. Add some salt, too, if you like. iDoing so is entirely optional/adjustable.
Any Substitutions for Coconut Flour or Chia Seeds?
If you cannot have coconut or chia, or do not have one, or both, of the ingredients on hand, do not despair! You will find a wealth of other, equally easy, tasty and nutritious tortillas recipes on my site. See link to some of the recipe just above the recipe card, below, or type “tortilla” into the search box.
How to Make 2-Ingredient Chia Coconut Flour Tortillas
Note that the complete directions are also in the recipe card below.
Step One: Gel the Chia Seeds
Allow the chia seed mixture to stand for fifteen to twenty minutes until a thick gel forms. Give the gel a stir.
Step Two: Stir in Coconut Flour
Add the coconut flour (and optional salt) to the bowl with the chia seed gel. Stir until completely combined into a dough.
I like to get my hands into the bowl to mix and knead in all of the coconut flour. It only takes about a minute to incorporate the flour. The result is a soft, slightly moist dough.
Step Three: Shape and Divide the Dough
Use your hands to shape the dough into an even ball. Place it back into the bowl.
Using a pastry cutter or knife, cut the dough into 4 equal pieces, like so:
Step Four: Roll Dough Pieces
Roll each piece into a ball. It is very easy to manipulate the dough, so this step is quick and easy.
Next, place one of the balls between two sheets of plastic wrap (or place inside a a gallon size zip-top plastic bag). You can also use parchment paper, but plastic wrap (or a plastic bag) works the best (I save and re-use it).
Using a rolling pin, roll the dough into a circle that measures 6-inches (15 cm) across. It does not need to be perfect! If the circle is out of whack, just pinch off pieces of dough from one place and patch into another, as needed.
What if I Do Not Have a Rolling Pin?
A tortilla press makes extra-fast and easy work of rolling out the tortillas. Use plastic wrap (or one of the other options mentioned above) to prevent sticking.
A wine bottle or can will work in place of a rolling pin, too. In a pinch, your hands can get the job done, too. Press the dough into a rough circle (do still place the dough between plastic layers). Use your palm to even out and smooth the tortillas.
Tips for Removing Paper from the Tortillas
If you opt for using paper over plastic, your tortilla dough may stick a little bit. Once the tortilla is rolled out, carefully peel off the top layer of paper. If a few pieces of dough stick to the paper, simply repress them into the tortilla.
The dough becomes stickier as it gets warmer, so if the paper is really sticking, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!
Step Five: Cook the Chia Coconut Flour Tortillas
Carefully peel off the top piece of plastic wrap from one tortillas. Place the tortilla, dough side down, into the skillet and peel off the remaining piece of plastic. Turn the heat under the pan to medium.
Cook the tortilla for one to two minutes until the bottom side becomes dry. It is dry if you can move the tortilla around the pan with ease. Slide a spatula underneath and flip it over. Cook for one to two minutes longer until the other side appears dried.
Step Six: Cool
Transfer the tortilla to a cooling rack to cool and repeat with the remaining pieces of dough.
In an unusual twist, the tortillas get whiter as they dry/cook.
Polka dot tortillas? Dalmation tortillas? They are soft, flexible and amazing.
Use as you Would Any Tortilla or Flatbread
Use chia coconut flour tortillas for all of your Tex-Mex favorites, such as enchiladas, tacos, burritos, quesadillas, or for scooping up beans, salsa, guacamole, and vegetables.
Or use the tortillas for flatbread replacement (e.g., naan), sandwiches, wraps, snacks, and so much more. I love them plain, too, warm or cold, or (forgive me, tortilla purists), with a schmear of peanut butter and sprinkle of raisins.
Can I Make These Tortilla Without the Coconut Flour?
No, not for this particular recipe. But check out my 1-Ingredient Chia Flatbreads for an equally wonderful chia alternative.
Flexible Chia Tortillas that Fold & Flex
Chia coconut flour tortillas are soft and tender, but not delicate (no falling apart!). You can fold them in half:
Roll them up:
Or fold into quarters:
Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.
Enjoy these tasty tortillas, friends. Please be sure to rate to rate them and tag me if you give them a try!