2 Ingredient Coconut Flour Tortillas {vegan, grain-free} | powerhungry® (2024)

Learn how to make easy 2 ingredient coconut flour tortillas! Soft, fluffy, flexible & scrumptious, they are vegan, grain-free, gluten-free, keto, Paleo, oil-free, easy to make, only 68 calories and 3.1 net carbs each.

Well, you did it. You found the tortilla recipe you have been searching for since forever!

What Makes These 2 Ingredient Coconut Flour Tortillas Special

You need never have made–or contemplated making–tortillas before now. But you can make these, because they are a cinch. Once you taste them you will want to make more, immediately.

They are not good. Or very good. Or even great.

They are AMAZING.

I’m talking:

• Darn delicious (faint coconut flavor, goes with everything, sweet or savory)
• Filling (packed with fiber, real hunger busters)
• Tender & fluffy
• Super-flexible (roll, fold, quarter, even when cold)

Recipe Benefits

Just about anyone and everyone will love to eat these 2 ingredient coconut flour tortillas for the taste and texture alone. But they also boast super-power nourishment that fits almost every eating style. Specifically, they are:

• Vegan (egg-free, dairy-free)
• Paleo
• Keto (yes, easy keto tortillas!)
• High Fiber (6.2 g per tortilla)
• Grain-free
• Gluten-free
• Low-carb (3.1 g net carbs per low-carb tortilla)
• Low-calorie (68 per tortilla)
• Oil-free (no coconut oil, no vegetable oil, no butter, no ghee)
• Nut-free
• No leavening (no yeast, no baking powder, no baking soda)

Excited? I hope so, because I have been chomping at the bit to finish writing this post in order to share this delicious, nutritious recipe with all of you!

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Amazing taste and texture. Great nutrition. Suitable for almost everyone. And now this: they are made with 2 ingredients.

You read correctly, to make these tortillas you need only 2 ingredients: coconut flour and whole psyllium husks. You will add some regular tap water, too. Add some salt if you like, but it is entirely optional/adjustable.

Any Substitutions for Coconut Flour or Psyllium Husk?

I love to provide substitutions whenever possible, but this recipe must be made with coconut flour. No other flour will work for this particular recipe. If you cannot eat coconut, check out the end of this post where I’ve listed a variety of other simple, grain-free & vegan tortillas you can make.

Psyllium husk cannot be swapped out either. Psyllium provides the structure and puff to these tortillas (yes, they puff!), much like eggs; other egg-free options, such as flaxseed meal or chia seeds, simply will not work in its place.

UPDATE 1: Although you cannot sub chia seeds directly into this recipe, I have come up with a new, equally easy recipe for 2 Ingredient Chia Coconut Flour Tortillas (no psyllium)!

UPDATE 2: I previously suggested that psyllium powder might work as a substitute for the whole psyllium husks. However, numerous readers have reported problems with the psyllium powder. I never use psyllium powder, so for best results, stick with whole psyllium husks.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Enough talking, let’s start making!

Step One: Combine the Ingredients

First, whisk the coconut flour, psyllium husks, and (optional) salt in a small mixing bowl. Coconut flour can clump a bit, so a quick whisk breaks up the lumps and bumps.

Next, add the water, stirring until completely blended. The mixture will look loose, but only for about 15 seconds. Soon afterwards, both the coconut flour and psyllium begin absorbing the liquid. Let the mixture stand for 5 minutes and, voila, you have tortilla dough.

Step Two: Portion the Tortilla Dough

Shape the moist, springy dough into a smooth ball. Working with this dough is a breeze because it is very forgiving. Do not worry about making mistakes, it is almost impossible to do so.

Place the dough ball onto a cutting board and cut into 4 equal pieces, like so:

Step Three: Shape & Roll the Dough

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 parchment paper or wax paper. Plastic wrap will also work, if that’s what you have on hand.

Using a rolling pin, roll the dough into a circle that measures 7-inches (17.5 cm) across. It does not need to be perfect! Do not fret if the “circle” looks more like an amoeba. Simply pinch off pieces of dough from one place and press them into another, as needed. Or keep the amoeba shapes, they will still be delicious.

Rolling Pin Alternatives:

• If you have a tortilla press, use it! It will work perfectly to press these evenly and efficiently. Use the wax paper or parchment paper to prevent sticking.
• A wine bottle or can will work in place of a rolling pin, too. The simplest option? Your fingers. Press out the dough into a rough circle (do still place the dough between sheets of paper). So long as the tortilla is relatively thin, in same way shape or form, you are going to have great tortillas.

Step Four: Remove Paper

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 Tortillas

It is essential to use a nonstick skillet (I recommend very well seasoned cast iron skillet or ceramic nonstick skillet, as opposed to Teflon coated pans). Place the skillet over medium heat and heat until it is hot.

Place the tortilla, dough side down, into the hot skillet and peel off the remaining piece of paper.

Cook the tortilla for 2 to 3 minutes until it begins to puff. Slide a spatula underneath and lift it slightly; once it has many browned spots, flip it over. Cook for 2 to 3 minutes longer until the other side is browned and the tortilla is puffy throughout.

Step Six: Cool

Transfer the tortilla to a cooling rack to cool and repeat with the remaining pieces of dough.

Hooray, tortillas!!!

Use as you Would Any Tortilla, Wrap or Flatbread

The texture of these coconut flour tortillas is like the very best fluffy, white flour tortillas. They work perfectly for enchiladas, tacos, burritos, quesadillas, or for scooping up beans, salsa, guacamole, and vegetables.

The slightly thicker, fluffy quality of these tortillas is akin to naan and other Middle Eastern flatbreads. Use them as an accompaniment for curries, spicy stews, soups and tagines.

But don’t stop there! Use the tortillas for sandwiches, wraps, desserts (as a sub for crepes), and so much more. I love them plain, too, warm or cold.

And I mean it when I say thet the tortillas are flexible (no tearing!). For example, fold them in half:

Roll them up:

Or fold into quarters:

I am 100% certain that you (and your friends, family, kids, and any lucky persons with whom you share) will love these tortillas as much as I do.

Happy eating!

FAQ

• How Should I Store the Coconut Flour Tortillas? 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.
• Do these Coconut Wraps taste like Coconut? No, they have a neutral flavor that goes with just about anything.
• Can I Use Psyllium Powder in Place of Whole Psyllium Husks? Possibly. I use WHOLE psyllium husks in my recipe. I previously suggested that it would likely be possible to sub 2 teaspoons (10 g) of psyllium husk powder in place of the 2 tablespoons (10 g) whole psyllium husks.
• Do You Have any Tips for Removing Tortillas from the Parchment Paper? If the parchment paper is really sticking to the tortilla, place the tortilla (in its parchment paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!
• Can I Vary the Flavor of these Gluten-Free Tortillas? Yes! Add a half tsp or so of your favorite spice or spice blend (e.g., sweet spices, such as cinnamon or ginger, or savory, such as cumin, curry powder or chili powder), or dried or fresh herbs of your choice.

More Grain-Free & Vegan Tortillas to Love:

• 2-Ingredient Almond Flour Tortillas
• 1-Ingredient Red Lentil Tortillas
• 2-Ingredient Chickpea Flour Tortillas
• 3-Ingredient Sweet Potato Tortillas
• 1-Ingredient Black Bean Tortillas
• Grain-Free Spinach Tortillas {2 ingredients}
• 1-Ingredient Split Pea Tortillas