Turmeric Tortillas

carnitas sarah coach recipe

Turmeric Tortillas

Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Appetizer, Breakfast, Dinner, Lunch, Snack
Cuisine: Mexican
Keyword: burrito, chips, taco, tacos, torilla, tortilla chip, turmeric, wrap
Servings: 6
Calories: 138kcal


  • 1 cup cassava flour
  • 1 tbsp coconut flour
  • 1/2 tsp pink salt
  • 1/2 tsp baking powder
  • 1/2 tsp turmeric powder
  • 2/3 cup warm water
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp apple cider vinegar


  • Combine cassava flour, coconut flour, pink salt, baking powder, and turmeric powder in a large bowl. In separate bowl, combine warm water, olive oil, and apple cider vinegar.
  • Pour liquid mixture into dry mixture and mix with spatula to roughly combine. Knead a few times with hands until a smooth dough forms.
  • Divide into 6 little dough balls. Roll each ball between 2 sheets of parchment paper with rolling pin to form a thin, round, circle about 6 inches in diameter. As you stack the tortillas be sure to put a piece of parchment paper in between each one to make sure they don't stick together.
  • Heat a non-stick skillet over medium-high heat. Cook each tortilla, uncovered, for about 2 minutes until the bottom shows little golden spots and little bubbles form on the surface. Flip with spatula and cook for additional 1-2 minutes.
  • Serve warm, refrigerate, or freeze for later use.


Calories: 138kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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