HOMEMADE TORTILLAS – ZUCCHINI TORTILLAS

HOMEMADE TORTILLAS – ZUCCHINI TORTILLAS

Homemade tortillas or should I say zucchini tortillas ?! Yep! those healthy tortillas are loaded with grated zucchini, only 4-ingredients and 100% gluten free, paleo and simply the best clean eating taco recipe.

While this recipe is not difficult to make I recommend you to squeeze out ALL the juice/water from the zucchini before combining with the other ingredients. You don’t want too much water in the batter or it will dilute the tortilla batter. You know I always love low carb and high fiber flour so here I used a mix of arrowroot flour and coconut flour to bind the ingredients together.

Soft zucchini tortillas are the easiest homemade tortillas to boost your taco Tuesday night with extra greens and taste !

Ingredients

• 1 cup grated zucchini packed, squeezed to remove zucchini juice - about 4 small size zucchini
• 1 egg
• 1/3 cup arrowroot flour packed - arrowroot flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon.
• 2 tablespoon Coconut flour
• 1 teaspoon oregano
• 1/2 teaspoon garlic salt or sea salt
• 1/4 teaspoon ground pepper - adjust regarding taste

Instructions

1. Preheat the oven to 180C (355F).
2. Prepare a baking tray covered with baking paper. Set aside.
3. Wash the zucchini and leave the skin on.
4. Using a grater, finely grate the zucchini. Squeeze the extra zucchini juice with your hands. Discard the zucchini juice. Press the grated zuchini into a measuring cup until it reach 1 cup.
5. Set aside into a mixing bowl. Add eggs and combine with the dry ingredients: arrowroot flour, coconut flour, oregano, salt and pepper. It will form a batter not too moist. If too moist - i could happen if you did not squeeze out the zucchini water very well- add an extra tablespoon of coconut four to absorb.
6. Using a mechanical ice cream scoop maker. Scoop some zucchini tortilla batter.and scoop out onto the baking paper.
7. Using your finger press the batter until thin and shape a round tortilla. It should not be thicker than 0.2 mm.
8. Repeat until you scoop all the batter. The recipe makes about 6 tortilla 10 cm diameter.
9. Bake for 20-30 minutes or until the tortilla gets brown on the side and hold together.
10. Cool down on a rack to keep them moist.
11. Eat hot or cold.

Recipe Notes

Egg free/vegan note: 

I recommend to use 1 tbsp. flax seed meal (ground flax seed) with 2 tbsp water to replace egg in this tortilla recipe. Add the flax seed meal and water into a small mixing bowl. Stir to combine and let rest for 5 minutes to thicken. Add to the tortilla recipe in place of the egg. 

Filling:

You can fill those zucchini tortillas with any wet or dry filling of your choice like roasted vegetables, grilled chicken, greens, spinach, avocado, grated carrots, nuts or seeds etc.

Recipe Source:sweetashoney.co