Roasted pepita seed tortillas are a great substitute for corn tortillas
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: Core Staples
Cuisine: American, Mexican, Tex Mex
Keyword: Keto, Low Carb, Pepitas
Servings: 4
Calories: 187kcal
Author: AJ
Cost: $6
Equipment
Skillet
Rolling Pin
Parchment Paper
Ingredients
6OuncesRoasted PepitasGround to a flour in blender or food processor
3TbspCoconut Flour
1½TbspPsyllium Husk Powder
⅛tspXanthum Gum
1TbspOlive Oil
½tspRedmond's Real Salt
½tspPepper, fresh cracked
½tspGarlic Powder
Instructions
Heat skillet on medium high heat. If not using cast iron, just before adding each tortilla, spritz with oil to prevent sticking.
Mix all dry ingredients in a bowl until well blended
1 cup hot water
Stir dry ingrediets with olive oil and hot water until a ball starts to form. Continue to knead with hands for several minutes.
Cut dough into 4 equal parts
Roll dough between 2 pieces of parchment paper until very thin. Cut into a circle. Keep a small bowl of water next to your work station, dab the dough with water to keep it pliable
Transfer tortilla to heated skillet (add oil if not using a seasoned cast iron pan)
Cook tortilla for 1-2 minutes before flipping. Cook an additional minute on the other side. Remove from heat and repeat with remaining dough. Recipe should make 8 - 5.5 inch tortilla.
Notes
2 Tortillas = 187calories | 7.9g Total Carbs | 15.4g Fat | 7.6g Protein | 5g Fiber - 2.9g Net CarbsThese tortillas toast up well for quesadillas. Store up to two weeks in the refrigerator in air-tight packaging. They freeze well between layers of parchment paper and double bagged to keep moisture out.