Low Carb Tortillas

by Kelly M

This is a very exciting recipe. Don’t pretend like it’s not.

Okay, okay. I know these babies don’t really have the curb appeal of a cupcake sundae, but don’t let that fool you. These things are worth their weight in edible gold.

Regular tortillas? Ugh. Carby and caloric. I don’t eat ‘em. ¬†Unfortunately, tortillas are the building blocks for all kinds of fun foods.

Quesedillas? Love them. Can’t eat them.

Burritos? Beany goodness. Ya need tortillas.

Tortillas lasagna? Good for indecision, bad for low carb.

Tacos? Who isn’t in love with tacos? I’m going into withdrawal!

Tortilla pizza? Too fun not to eat. Unless you’re crazy. Don’t point fingers.

Sad right? I know. All of these fun tortilla dishes and you. can’t. eat. any. Sob.

But alas, now you can! Chickpea flour is the handsome heart-throb in this story who comes galloping in on his steed and whisks us off into the tortilla sunset. You want all this tortilla goodness and more? You got it. And a knight. You have a knight now too.

So does this all sound good to you? Low carb and calorie totilla-ness? Of course it does.

And you thought you wanted a sundae.

Low Carb Tortillas (Grain Free, Gluten Free, Low Carb, Vegan, Low Calorie)

What’s fun about these is that you can make them into all different shapes. If you want a big tortilla to make, say, a pizza, you could cook all the batter at once in a big pan. If you waned smaller ones to make something like tacos, you could cook the batter in two batches in a small skillet. Play around! And have fun top ping them with cheese, peanut butter, berries, or whatever you like.

Serves 1 (easily doubled or tripled)

Nutritional Info

Serving size: 1 recipe

Calories: 91

Fat: 2 grams

Net carbs: 13 grams

Ingredients

1/4 cup chickpea flour

1/4 cup water

1/16 teaspoon salt

Directions

Whisk together all ingredients until thoroughly incorporated and no clumps remain. You do not want clumps of raw chickpea flour in your tortilla! Heat an oiled or nonstick sprayed skillet (see above for what size) over medium high heat. Pour in the chickpea flour batter and quickly tilt the pan to spread the batter thinly around. Cook until for a few minutes on each side, or until golden. Plate, top, and eat!

Or be like me and just eat them standing up. Yup. That’s how I roll.

Enjoy!

Kelly M.

 

 

 

 

Leave a Comment


{ 31 comments… read them below or add one }

1 Ellen June 19, 2012 at 12:39 am

Yea, tortillas! And you didn’t use coconut flour;) I am a tortilla freak, and I do so love to make lasagna with tortillas. Or to roll them with pb and jam and…put just about anything on-in them…

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2 Kelly M June 19, 2012 at 10:05 pm

Finally something you can enjoy!! You poor thing. Coconut flour is crippling you.

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3 Geena June 19, 2012 at 3:38 am

Yum! Tortillas are the best – quesadillas are amazing. Just wondering how many standard sized tortillas this recipe makes? :)

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4 Kelly M June 19, 2012 at 10:07 pm

Thank you so much for the question, Geena!! This recipe should make one regular-sized tortilla.

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5 Chelsea @ Chelsea Runs June 19, 2012 at 7:22 am

Oooh, these look good! I love quesadillas. :) I’m obsessed with carbs, but this will be handy for when I don’t have any GF tortillas around.

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6 Kelly M June 19, 2012 at 10:08 pm

Ya so sweet, Chelsea. ;) GF goodies sure can get pricey, can’t they?

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7 Julie (A Case of the Runs) June 19, 2012 at 10:35 am

These are those “socca” things I’ve been seeing… I’ve never made them that thin before… yummy!

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8 Shana June 19, 2012 at 3:15 pm

Wow. You rock my socks with all your low carb / low grain goodness. I can’t wait to try these. :)

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9 91% Chocolate Lover June 19, 2012 at 9:06 pm

…carbs aren’t bad. I know you’ve said before that you just want lower calorie recipes so that you can eat more, which I can totally get behind, but in this post you seemed like you were shying away from carbs entirely. I’m not a dietitian or anything, but I’m pretty sure a healthy diet should be based around a balance of carbs, fats, and proteins. I don’t think it makes sense to isolate just one of the three macronutrients as a source of bad health, and I don’t think there’s any reason why you shouldn’t be allowed to have a normal (preferably whole grain) tortilla. That’s just what I think, I hope I don’t come off as mean, I’m just interested in what your thoughts are on this. And I think this blog is awesome, I just disagreed on the one point.

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10 Kelly M June 19, 2012 at 10:18 pm

So first off, I want to tell you how much I appreciate this comment. You pointed out what you didn’t agree with in a very polite and non-judgement way which I am very thankful for. You could have berated me but instead are very sweet. So thank you. ;)

By the way, I totally agree with you. Carbs are not bad. The typical healthy diet really should revolve around protein, healthy fats, and yes… carbs. Sadly for me, I do not fit into that “typical” category. I absolutely love carbs, but they aren’t so crazy about me. I come from a long line of low-carbers who claim to feel ill and easily gain weight wbile eatying carbs. When I was younger, I thought it was just a bunch of baloney. But whenver I eat the recommended amount of carbs for someone with my stats, I pack on the pounds and feel icky and sluggish. On the other hand, when I eat the same amount (or even more) calories with much fewer carbs, I am able to maintain and potentially lose weight. So in a nutshell, carbs are not bad for most, they just don’t do well with ME personally. So thank you so much again, and I hope you have a lovely day!

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11 Shana June 21, 2012 at 7:32 pm

Amen, Kelly. I think carbs get a really bad rap nowadays – and they’re not all bad. Especially if you’re gonna go whole grain with them. But I, too, have to avoid a lot of the grains just because I pack on the pounds and feel gross if I eat them. Does that mean that I avoid them always, 100% of the time? No. But, I do feel better when I cut them out at least 90% of the time. That doesn’t mean that everyone should – but everyone has certain foods that work better with their bodies than others, and everyone should be true to their own body.

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12 Kelly M June 19, 2012 at 10:18 pm

So first off, I want to tell you how much I appreciate this comment. You pointed out what you didn’t agree with in a very polite and non-judgement way which I am very thankful for. You could have berated me but instead are very sweet. So thank you. ;)

By the way, I totally agree with you. Carbs are not bad. The typical healthy diet really should revolve around protein, healthy fats, and yes… carbs. Sadly for me, I do not fit into that “typical” category. I absolutely love carbs, but they aren’t so crazy about me. I come from a long line of low-carbers who claim to feel ill and easily gain weight wbile eatying carbs. When I was younger, I thought it was just a bunch of baloney. But whenver I eat the recommended amount of carbs for someone with my stats, I pack on the pounds and feel icky and sluggish. On the other hand, when I eat the same amount (or even more) calories with much fewer carbs, I am able to maintain and potentially lose weight. So in a nutshell, carbs are not bad for most, they just don’t do well with ME personally. Thank you so much again, and I hope you have a lovely day!

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13 Joy June 19, 2012 at 10:56 pm

That is genius. I would never think of using chickpea.

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14 Sammy June 20, 2012 at 8:11 am

Hey kelly thos looks great! This is a very odd question but i was curious, i noticed in one of your posts you said “yu would make a 14 year old girl really happy” i was wondEring if you were refering to youtself? Haha sorry weird question. Also if you have any new lowcarb “oiatmeal ideas” it would make my day! :) love my morning oats! And love your amazig recipes!!!!!! Ahhh fav blog :)

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15 Shana June 21, 2012 at 7:35 pm

By the way, I tried these tonight – and they were a big hit with my whole family. We topped them with taco stuff, and they were delish. Next, I’m going to try using them in this recipe that our family loves : http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html

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16 Basil June 23, 2012 at 4:19 am

You’re totally right… we all love tortillas! I’ve been wanting a recipe for a while now, but none are healthy enough. Enter Foodie Fiasco ;)
Right. Ok, I’ve got my weekend project! Let’s see, I’ve got to find something to put INSIDE of these beauties now…

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17 Victoria (Sweet and Healthy Living) August 3, 2012 at 7:10 am

Yum, these look good! I have used chickpea flour many times before, but I haven’t made tortillas with it… yet!

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18 Connie August 3, 2012 at 3:48 pm

this looks so simple and delicious! i don’t have any chickpea flour on hand..do you think this would work with almond flour?

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19 Kelly M August 7, 2012 at 11:54 am

Thanks for the question, Connie! I haven’t tried these with almond flour so I don’t know how that would work out, but I like the idea! If you do give it a try, could you let me know how it goes? Thank you!

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20 Erin November 16, 2012 at 5:20 pm

Have you tried freezing/refrigerating these for later use? I am just wondering if making a huge batch of them so they would last all week would be an option. They look great! =)

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21 Kelly M November 21, 2012 at 5:34 pm

This is such a great idea, Erin! I recommend storing these tortillas in the fridge anyway (they should last about a week or so in there), and, although I have never tried freezing these tortillas, I have a feeling it would work fabulously. Thanks, and I hope this helps!

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22 Kirsten November 26, 2012 at 12:08 pm

Thanks for posting! I just tried the recipe and mine didn’t really resemble “tortillas”. I think maybe I didn’t get the chickpeas fine enough. But it didn’t matter because they are really yummy! I will definitely be using this recipe again.

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23 Melissa May 27, 2013 at 10:10 pm

love your recipes!

Thanks for sharing.

xx

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24 Kelly M June 8, 2013 at 9:47 am

Thank you so much Melissa!

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25 Tracy June 8, 2013 at 5:32 pm

I love these. I add a teaspoon of flax meal for extra binding power and some cumin when I make fish tacos. If I’m making creeps i will add some cinnamon and stevia to sweeten it up a bit. I haven’t made these in a while. I don’t care for the coconut flour ones because the egg just makes it eggie. I love that these are egg free. I’ll make up a batch next week

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26 Beth June 10, 2013 at 11:50 am

I had a very hard time finding chickpeas. Even dried. So sad. Then when at home I happen to read a package of Bobs Red Mill all purpose baking flour. Gluten free. The main ingredient was chickpea lol. So away I made this it was great. Little higher in carbs thou because of other flours. 19 net carb per 1/4 cup

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27 Danielle June 22, 2013 at 1:30 am

These look lovely! Is there a place you know of online that sells chickpea flour? Thanks, hope to be able to try this soon. :)

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28 Kelly M June 23, 2013 at 9:46 am

Hi Danielle!

Yes! I love love iherb.com. They have great prices and ship things out pretty quickly. You can use this coupon code EFI540 for an extra discount at checkout. Hope this helps!

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29 Penny July 4, 2013 at 6:48 pm

Hi Kelly,
I am new to your blog and bookmarking like crazy! There are so many recipes that I cant wait to try.
I have a 3 and 1 year old, so I am trying to stock the freezer with healthy, gluten, dairy and soy free ‘convenience’ foods. I was wondering if you know how these freeze and reheat?
Thank you!

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30 Kelly M July 10, 2013 at 10:32 am

Welcome aboard Penny! I love the idea of always having healthy conveniences on hand, and I think these would freeze and reheat just fine.

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31 Sean October 16, 2013 at 8:17 pm

Great recipe! Good as is, but I also experimented with a bit of garlic powder and that worked. I wonder if adding a bit of tahini and lemon would work to make like a hummus tortilla – might burn up but I may give it a try next time.

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