High Protein Tortillas

Name: High Protein Tortillas
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Yield: 12 6" tortillas
Ingredients: 1 cup pea protein; 1 cup golden flaxseed meal; 1 ½ tablespoon Psyllium Husk Powder; 1 teaspoon xanthan gum; ½ teaspoon fine salt; 1 ½ cup boiling water; 3 tablespoons lard; ½ tablespoon garlic powder; 1 teaspoon cumin; 1 teaspoon turmeric powder; ½ tablespoon curry powder

User Reviews

4.8

45 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
20 mins
Total Time
1 hr
Servings
12 6" tortillas
Calories
114 kcal
Cuisine
Mexican

High Protein Tortillas

Ava Acevedo

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These protein tortillas are super easy to make by hand, without any dairy, eggs or nuts. They are soft and pliable and super high in protein and fiber - only 1 net carb/tortilla!

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Ingredients

Servings

1 cup pea protein
1 cup golden flaxseed meal
1 ½ tablespoon Psyllium Husk Powder
1 teaspoon xanthan gum
½ teaspoon fine salt
1 ½ cup boiling water
3 tablespoons lard or extra virgin olive oil

Optional tortilla flavors, add one or more of:

½ tablespoon garlic powder
1 teaspoon cumin
1 teaspoon turmeric powder
½ tablespoon curry powder

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Instructions

Mix together all dry ingredients (and optional seasonings) in a large bowl.
Boil the water with lard in a pan, or in a jug in the microwave. Mix it until the lard is completely dissolved.
Carefully pour the hot water and fat mixture onto the dry ingredients.
Using a large spatula or wooden spoon, mix everything until it comes together, forming a dough. Don't be gentle.
Cover the dough with a plastic film, and let it rest for about 20 minutes, until cool enough to handle.
Separate the dough into even sized balls. (I initially separated into 8 balls, but you'll get more balls from the scraps)
Take one ball of dough, and press it down with your hand until it's flattened. Use a rolling pin and continue spreading the dough, from the center to the edges, until the tortilla is about half a centimeter thick or a bit less.
Using a pan cover, press it down onto the stretched dough and give it a twist to cut the tortilla out.
Carefully lift up the tortilla with your fingertips, and set aside. Repeat these steps until you run out of dough balls, and as you collect the scraps form them into new balls.
Prepare the tortilla "bed": Put a thick tea towel that's big enough to wrap all tortillas in open inside a plate.
To cook the protein tortillas, use a non-stick or seasoned cast iron shallow pan on medium-high heat. It’s not necessary to add oil to the pan. Get the pan very hot before adding the first tortilla.
Cook each tortilla for about 1-2 minutes on each side, until you get the nice charred marks.
As they get ready, pile them up inside the tea towel bed, folding the extra fabric over them.

Notes

Be careful not to overcook the protein tortillas. If the tortilla loses too much moisture it won’t be pliable anymore, it will harden and it might crack when you fold over the fillings.
For the same reason, it's super important to keep the tortillas wrapped within the tea towel as soon as they get cooked, so they keep moist and soft.