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Chia Coconut Flour Tortillas (V, GF, K, oil-free)

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)
  • Oil-free
  • Gluten-free
  • Grain-free
  • Paleo
  • Keto
  • 4.2 grams Proten
  • High Fiber (8 grams per tortilla)
  • Low-carb (3 grams net carbs per tortilla)
  • Nut-free

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.

overhead shot of two glass bowl, one filled with coconut flour and the other with chia seeds.

Any Substitutions for Coconut Flour or Chia Seeds?

No, this particular recipe will only work with coconut flour and 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

Place the chia seeds in a medium bowl. Add the water, stirring to combine.

a glass bowl fill with chia seeds and water

Allow the chia seed mixture to stand for fifteen to twenty minutes until a thick gel forms. Give the gel a stir.

a glass bowl filled with gelled chia seeds

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.

a glass bowl with chia gel and coconut flour, getting stirred by a pink spatula

Step Three: Shape and Divide the Dough

Use your hands to shape the dough into an even ball. Place it back into the bowl.

a ball of chia coconut flour tortilla dough in a glass bowl

Using a pastry cutter or knife, cut the dough into 4 equal pieces, like so:

chia tortilla dough in a glas bowl cut into 4 equal pieces

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.

chia tortilla dough shaped into 4 balls

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.

a rolled out chia tortilla, in between two pieces of plastic wrap

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.

an uncooked coconut flour tortilla in a green nonstick skillet

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.

cooking chia coconut tortilla in a skillet

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.

coconut flour tortillas on a silver cooling rack

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:

chia coconut flour tortillas in a stack with the top one folded

Roll them up:

rolled coconut flour chia tortilla on a slate plate

Or fold into quarters:

tortilla held up close, folded into quarters

Storage

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!

Happy eating!

Related Posts

Yield: 4 tortillas

Chia Coconut Flour Tortillas (2 ingredients, V, G, Oil-free)

rolled coconut flour chia tortilla on a slate plate

2-ingredient chia coconut flour tortillas! Soft & flexible, they are vegan, oil-free, GF, keto, easy, only 105 calories & 5 g net carbs.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1/3 cup (69 g) chia seeds
  • 2/3 cup (158 mL) water
  • 1/4 cup (28 g) coconut flour
  • Optional: 1/8 teaspoon salt

Instructions

  1. In a medium bowl, stir together the chia seeds and water. Let stand for 15 to 20 minutes until it is a thick gel. Stir to loosen the gel.
  2. Add the coconut flour (and optional salt) to the chia gel. Stir until completely combined (use clean hands to knead it in).
  3. Shape the dough into an even ball. Cut into 4 equal pieces. Roll each piece into a ball.
  4. Place one dough ball between two large pieces of plastic wrap. Using a rolling pin, roll dough into a 6-inch (15 cm) circle (see notes for rolling options). Carefully peel off top layer of plastic wrap.
  5. Place tortilla, dough side down, into a medium to large nonstick skillet and carefully peel off second piece of plastic. Turn the heat under the skillet to medium.
  6. Cook the tortilla for 1 to 3 minutes until the bottom side is dry (the tortilla can be moved around easily once the bottom side is dried). Flip the tortilla and cook the other side for 1 to 2 minutes longer until dried on other side.
  7. Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough. The tortillas are delicious warm, room temperature, or cold.

Notes

Storage: 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.

Other Methods for Rolling Tortillas: 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.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 110Total Fat 6.1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 3mgCarbohydrates 11gNet Carbohydrates 3gFiber 8gSugar 0gProtein 4.2g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Bruce

Sunday 6th of November 2022

The only challenge of this recipe is getting the tortilla off the plastic wrap without touching the hot pan.Next time I will try a silicone sheet on the bottom at least. On a positive note, the plastic tortillas keep longer!

Camilla

Monday 7th of November 2022

@Bruce 😂 yes, preserved for eternity! I am able to peel place the exposed side of the raw tortilla in my hand and peel of the plastic, then invert into pan. If it is too sticky, lightly dust the exposed side with coconut flour. I hope this helps!

Pilo

Tuesday 4th of October 2022

Thank you for the great recipe. Do you think it will also work with the same amount of grounded chia seeds?

Camilla

Tuesday 4th of October 2022

Hi Pilo,

yes, they should work perfectly with an equal weight go ground chia seeds :)

Nell

Saturday 1st of October 2022

These are perfection! Came out just like your photos. Thank you, Camilla!!!

Camilla

Saturday 1st of October 2022

I am so glad your tried them, and like them, Nell!

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