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Free Printable: Low Carb & Keto Food List
Get It NowThese low carb paleo tortillas with coconut flour came about when I missed the convenience of having a wrap for lunch, instead of my usual low carb salad or leftovers. I only had a few pantry basics on hand, and these 3-ingredient coconut flour tortillas are what came out of it!
I’ve since made these keto tortillas that I like even better (they have a more traditional dough rolled out with a rolling pin, and come out more dense and sturdy), but these coconut flour wraps are still a great nut-free option.
The main concerns with coconut flour are that it absorbs a lot of moisture and can be a little fragile, but it’s also soft and light, which is a plus. After some experimentation, I came up with these coconut wraps!
I love easy coconut flour recipes, so decided to use that as a starting point and add as few ingredients as possible. Of course, I used my Wholesome Yum Coconut Flour, which has a fairly neutral flavor and is milled super fine. Different brands absorb moisture differently, so results can vary by brand — that’s why this is the only flour I’ll use for these wraps!
Why You Need My Coconut Flour Tortilla Recipe
- Soft and flexible — you can fold them or roll them up
- Just 3 simple ingredients (that are common pantry staples)
- Only 55 calories and 1g net carb each!
- Naturally gluten-free, dairy-free, grain-free, paleo, and whole30
- Easy to make once you nail the right batter consistency and stove temp (see tips below!)
- No tortilla press necessary
Ingredients & Substitutions
Here I explain the best ingredients for my paleo flour tortillas recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Coconut Flour – This is the best coconut flour out there and it’s made with just one ingredient: pure, premium organic coconuts.
SWAP: Wondering if you can make paleo tortillas with almond flour?
Almond flour won’t work in this recipe, but you can make these keto almond flour tortillas instead.
- Eggs – Crucial for holding the tortillas together. Sorry, I don’t recommend substitutes here.
- Milk Of Choice – You can use any keto milk of choice, or make the unsweetened version of my homemade almond milk. Use coconut milk beverage (not canned) for a nut-free option. Regular dairy milk will work from a recipe standpoint, but is too high in carbs for keto.
- Sea salt
- Gelatin Powder – Be sure to use unflavored gelatin. This is an optional ingredient, but helps make pliable and sturdy tortillas.
- Optional Spices – Cumin and paprika work well.
How To Make Coconut Flour Tortillas
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix batter. In a large mixing bowl, whisk coconut flour, eggs, almond milk, sea salt, cumin, and paprika together until smooth.
- Add gelatin (if using). Whisk in, followed by additional almond milk.
TIP: Sprinkle gelatin, don’t dump.
Sprinkling will help it incorporate into the batter more evenly.
- Cook coconut flour wraps. Pour the batter into the skillet and immediately rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered, until edges are golden and bubbles form in the middle. Flip over and cook other side for another few minutes.
My Recipe Tips
- The most important thing to watch for is the right consistency of the coconut flour batter prior to frying. It should be liquid and easy to pour, but not as thin as water.
- Let the batter sit for a couple of minutes after mixing, to account for the thickening process that is natural for coconut flour. Only then can you judge the consistency.
- Remember, different brands of coconut flour vary. This will affect the exact amounts needed when adding liquid ingredients. (I recommend this coconut flour!)
- If the batter is too thick, add additional eggs and almond milk in equal proportions to thin out the batter. Equal proportions are critical here. The tortillas will taste too egg-y if you add only eggs, but they won’t hold together if you add only milk. If it’s too thick overall, you’ll end up with pancakes or even something resembling scrambled eggs. As long as you thin it out properly, you’ll be just fine.
- Stove temperatures vary, so you may need to adjust yours accordingly. I have a gas stove that gets quite hot, so medium heat works well. However, if you have an electric stove, or if you don’t see the tortillas darkening on the side touching the pan after 60-90 seconds, you may need to increase the temperature to medium-high.
- The paleo wraps should develop darker spots as shown in the pictures. If you are seeing only a light golden color, like a pancake, you need to increase the temperature and try again with the next one. To be honest, my first one in a batch usually doesn’t hold up as well, but the rest turn out great.
- Re-oil the pan with each new tortilla. This prevents sticking and helps them brown.
- A non-stick pan works best. I like to use a hard-anodized pan or ceramic coated pan to avoid Teflon, but any non-stick pan will work.
- Why Are My Tortillas More Like Pancakes? This happens if the batter is too thick. Check the consistency section above for tips on thinning it out.
- Why Do My Coconut Tortillas Fall Apart? The most common culprit is a pan that’s not hot enough or batter that’s too thick. See the tips above on handling both.
- 3-ingredient coconut flour tortillas are not as sturdy as flour tortillas. If you want them sturdier, you can add one of these (not both), in these amounts: Gelatin powder – 1 tablespoon or Xanthan gum – 1/4 teaspoon.
Serving Ideas
Need some ideas for using these paleo tortillas? Try these:
- Soft Shell Tacos – Just brown some meat with some homemade taco seasoning. You can also use barbacoa beef or pulled pork.
- Quesadillas – Stuff them with shredded chicken and melty cheese. (I also have a keto quesadilla recipe in my first cookbook.)
- Buffalo Chicken Wraps – You can also make a vegetarian version using buffalo cauliflower instead.
- Enchiladas – Try my keto chicken enchiladas recipe, which uses these coconut wraps.
- Pizza Toppings – Warm up tortillas with low carb pizza sauce and toppings (or just make paleo pizza crust instead!)
More Easy Coconut Flour Recipes
If you like this coconut flour tortilla recipe, you might also like some of these other coconut flour recipes:
Coconut Flour Tortillas
Coconut flour tortillas need just 3 ingredients and have 1 net carb each! Low carb paleo tortillas are perfect for wraps, tacos, and more.
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Ingredients
Tap underlined ingredients to see the ones I use.
Basic Coconut Flour Tortilla Ingredients:
Optional Add-Ins (Recommended):
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking — it should pour easily (add more almond milk and eggs in *equal* proportions if needed to achieve this).
-
If you are using the optional gelatin, add it last. Sprinkle it over the top of the batter (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
-
Heat a small skillet (about 8 in (20 cm) diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup (60 mL) of batter onto the skillet and immediately, rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 8-inch tortilla
- Tips: Check out my recipe tips above to help you get the right batter consistency, avoid tortillas that fall apart or turn out like pancakes, and make them as sturdy as you need!
- Store: Keep paleo tortillas in the fridge for up to a week with paper towels between them to prevent sticking.
- Reheat: Warm them up in the oven or microwave—just like regular tortillas!
- Freeze: Freeze with parchment between them, then thaw in the fridge or on the counter. Pat dry if needed.
- Note on nutrition info: Nutrition info is based on coconut milk (almond milk is similar), but dairy milk will add more carbs. Egg and milk amounts can vary depending on your coconut flour—check the post for tips on getting the right consistency. Want sturdier tortillas? Add gelatin plus 1/4 cup more almond milk!
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Flour Tortilla Recipe
718 Comments
ES
0While the flavor is good, the consistency is more like a pancake, light and fluffy, not dense like a tortilla. Also they’re a bit fragile…my first attempt at flipping it was a HOT MESS!
I added 2T of almond flour to mine and that helped.
Maya | Wholesome Yum
0I’m glad you like the flavor! I agree that flipping is a little tricky for the first one or two, but then they get better. 🙂
Susie
0I am going to try these tonight! Cannot wait
Maya | Wholesome Yum
0I hope you like them, Susie! Have a great day!
Erin
0I dont usually comment on recipes but I had to on this one! These are AMAZING!! Thank you so much for this recipe. Total game changer. I followed your tips (super important!) and they came out perfect. It took me the first half of the batch to get it right. I did have to add more eggs and milk but I’m guessing that’s due to my brand of flour. I will be making these all the time. Even my husband loves these. Thank you thank you thank you!!
Maya | Wholesome Yum
0I am so happy you liked it, Erin! Thanks so much for stopping by!
Joann
0Serving size states makes one 8” tortilla. Is this correct based on the recipe ingredients?
Maya | Wholesome Yum
0Hi Joann, One serving is an 8″ tortilla. The recipe makes about 12 tortillas. It varies a little depending on how much you thin out the batter.
Lynnsey Schneider
0I tried this recipe this evening, using desiccated coconut (whizzed in a blender) instead of proper coconut flour. I got great results using half a cup of coconut, half a cup of milk and 3 eggs (desiccated coconut doesn’t absorb as much liquid). I left the mixture to stand for about 10 minutes because it looked too runny. I also rolled them while still warm (without filling) so that they’d be less likely to crack or split later. I might use xanthan gum next time to make them slightly more resilient. Used some leftover salad as a filling (couscous, honey-roasted butternut, feta cheese and rocket) and it was delicious.
Maya | Wholesome Yum
0Hi Lynnsey, Thank you for sharing! I’m glad you liked the tortillas. Xanthan gum does help make them more sturdy if you have it.
Katherine Beals
0How much xanthan gum should I add?
Maya | Wholesome Yum
0Try 1/4 tsp!
Courtney Dawne Chauvin
0I wonder if after you’ve made them and they’ve cooled or are a day old, if you could brush with oil and pop in the over to create a chip, I used to do that wil flour tortillas for a healthier chip… if I could turn these into a crisp chip to eat with some guacamole my life would be complete!
Maya | Wholesome Yum
0Hi Courtney, I haven’t tried it, but I think someone said they did do this. Let me know how it goes if it works for you! Otherwise I also have a different recipe for tortilla chips here.
Roji
0Loved it. I put some cheese and spinach inside it and baked it for 5 minutes and it was yummy. Thank you for this recipe.
Maya | Wholesome Yum
0Thank you, Roji! That sounds delicious.
Karen
0Can these be frozen? I want to use them for packed lunches.
Maya | Wholesome Yum
0Hi Karen, Yes, you can freeze them with parchment paper lined between them. Thaw them in the fridge.
Doug E
0Ever try vital wheat gluten in very low carb recipes? It has only 4g carbs in a 173g serving. I have absolutely no issues with gluten…no autoimmunity problems or gut sensitivities at all.
Just curious if anyone had experimented with this?
Maya | Wholesome Yum
0Hi Doug, I have not tried that since we are gluten-free. But if you don’t have issues with gluten, I do think adding a little bit to these tortillas would make them even more sturdy and pliable.
Ofelia
0Does anyone try to add a pinch of baking powder and butter?
Maya | Wholesome Yum
0Hi Ofelia, I haven’t tried that. You could try butter if you want. I wouldn’t recommend the baking powder because tortillas are not supposed to rise. They already have plenty of leavening as it is from the eggs, and puff up if you don’t thin out the batter enough.
Doug E
0These work. I added a touch of xanthan gum to stimulate gluten and they became really a lot like flour tortillas. I also use a heavy cast iron skillet. It takes a good 5 minutes to fully heat up and that seems to be adequate testing time for the flour to hydrate. When in doubt though, more testing time for the batter is better.
Now on to enchiladas!
Maya | Wholesome Yum
0I am glad you liked them, Doug! I hope you love the enchiladas!
Gabriela Garcia
0Delicious!!
Maya | Wholesome Yum
0Thank you, Gabriela!
Kathy
0I didn’t have much luck in making these they puffed up like a cake and were very yellow from the egg yolks, how do you make yours white? thanks
Maya | Wholesome Yum
0Hi Kathy, Sorry you had issues with them. Did you check the tips in the post above the recipe card? If they puffed up and were yellow, you likely did not thin out the batter enough. Check the post above and hope that will help!
Lainys
0Hello, can I have the recipe in grams?
Maya | Wholesome Yum
0Hi Lainys, I don’t have metric measurements available quite yet but plan to add them soon. If you sign up for my email list you’ll be the first to know!
Angela
0These were great! Do u know how long they will stay good for?
Maya | Wholesome Yum
0Hi Angela! You can freeze the tortillas. Just make sure to defrost them in the refrigerator. They may soften a little but they still taste delicious!
Cheryl
0I was wondering if I added some xanthan gum would that help keep them together since there isn’t any gluten?
Maya | Wholesome Yum
0Hi Cheryl, Yes, definitely! You only need a little bit, maybe 1/8 to 1/4 teaspoon. I didn’t include it in the original recipe since they are paleo, but if that doesn’t matter xanthan gum does help the texture.
Catherine
0Can I store the batter in a jar in the fridge and make them fresh when I’d like one?
Maya | Wholesome Yum
0Hi Catherine, I’ve never tried that. It might work, but the batter might thicken more as it sits, so you might need to thin it out again.
Catherine Whittle
0Thanks Maya! I’m going to try it. 🙂
WENDY
0These are so easy to make! Thank you.
One question, what’s the best way to store them (i.e. Make in afternoon and use at night – would you refrigerate?). Also best way to reheat when using later?
Thanks
Maya | Wholesome Yum
0Hi Wendy! You can freeze the tortillas just make sure to thaw in the refrigerator. You can also store in the refrigerator. I hope you like them!
Dawn
0Could you use coconut milk instead of almond milk due to a food sensitivity to almonds?
Maya | Wholesome Yum
0Hi Dawn! Yes, you can use coconut milk in these. Make sure it’s the thin kind (usually called coconut milk beverage), not the thick kind in a can. I hope you like them!
Martha
0I also couldn’t get them thin enough with the heat of the pan being so hot. Any chance you have tried baking them into chips? I was thinking of trying this instead of eating them as a pancake!
Maya | Wholesome Yum
0Hi Martha, Sorry you had issues with getting them thin enough. The batter probably needed to thin out more – see the tips above the recipe card. I haven’t tried making chips with them but let me know how it goes if you do!
April
0I used some finely grated parmesan cheese, it worked as a sort of binding agent and made them great for Tacos! Delicious.
Maya | Wholesome Yum
0Oh I love that you added Parmesan, April! I am so happy you liked them!
Nan
0These taste more like a pancake than a tortilla.
Maya | Wholesome Yum
0Hi Nan, Thank you for the feedback. I have some tips in the post above to make sure they come out more like tortillas. If there isn’t enough liquid, they will be more like pancakes.
Tones
0I did not like these at all. Just wasted a lot of coconut flour and eggs. Do not seem like tortillas or wraps at all.
Maya | Wholesome Yum
0Sorry that they were not for you! I’d be happy to help troubleshoot if you had issues with them, otherwise I hope you’ll find another recipe you like better.
Janice Meche
0Thank you for sharing this recipe. It was a hit with my husband. Easy to make. Came out perfect!
Maya | Wholesome Yum
0Hi Janice! I am so glad you and your husband liked them!
Eric
0That looks like a lovely recipe. Will try this out!
Maya | Wholesome Yum
0I hope you like it, Eric! Thank you for stopping by!
Bill
0I couldn’t get it thin enough. I added equal eggs and almond milk, and didn’t help. They made great pancakes!
Maya | Wholesome Yum
0Hi Bill, Sorry you had issues with the consistency. I have tips above the recipe card. If adding eggs and milk didn’t help, then you needed to add more until the batter became thinner. I’m glad you liked them as pancakes, though!
Lis
0Can you pop these tortillas in the oven to make crackers ( like u can with pita bread) for dips?
Maya | Wholesome Yum
0Hi Lis, I have never tried that with this recipe, but think the batter would be too liquid for that. I do have a popular 3-ingredient crackers recipe here.
Claud
0I did this today. I only have medium eggs though but still turned out great! I like mine savory so I added Italian herbs. Perfect with cream cheese & veggies. Should I store them in the freezer?
Thanks so much for this recipe.
Maya | Wholesome Yum
0I love your savory twist on the tortillas, Claud! Yes, you can definitely freeze them. Just thaw them in the refrigerator. Thanks for stopping by!
Jude Castillo
0Would love to know if you, or anyone else, have had success in veganizing this recipe!
Maya | Wholesome Yum
0Hi Jude, I haven’t tried. You could try flax eggs, but can’t vouch for the results. Please let us know how it goes if you give it a try!
Brenda
0Hi. I want to make these this week and was wondering if I wanted to replace some of the eggs with egg whites, you mentioned 2 egg whites per egg; what would be the measurement when using egg whites from a carton?
Maya | Wholesome Yum
0Hi Brenda, An egg white from a carton would be 2 tablespoons, or 1 fluid ounce.
Danielle
0My daughter made these for me yesterday. They taste great and hold the toppings very well. Definitely a keeper!
Maya | Wholesome Yum
0Thank you, Danielle!
Hannah
0We LOVE this recipe!! We followed the directions and they came out perfect! Thank you so much for providing this recipe!!
Maya | Wholesome Yum
0Hi Hannah! I am so happy to hear that. Thanks for stopping by!
Kris
0The coconut flour is completely unusable for cooking the tortilla, it makes the tortilla fluffy and cant really turn it when you want to turn it to the other side in the pan.
Maya | Wholesome Yum
0Hi Kris, Sorry you had issues with the recipe. It sounds like the batter is too thick, that would be the reason for it to become fluffy. It will not do that if it’s thin enough. Part of the instructions is to thin it out – please check the troubleshooting tips on the recipe card for more info.
Larry
0Maya, I am curious if you or anyone else has tried making tortilla chips with these wraps. I will try to make these wraps later today and would like suggestions on making the chips. I am on a very low carb diet and missing my chips, salsa, and cheese dip.
Maya | Wholesome Yum
0Hi Larry, I haven’t tried that yet so I can’t say, let me know how it goes if you do! Otherwise, this is my low carb tortilla chip recipe.
Kim
0These turned out great! I followed recipe exactly and while still good I thought they tasted a little eggy. Made them again and used 5 eggs and added 1/3 cup more of almond milk and they were perfect! I have an electric stove and found The 5 1/2 mark was the perfect amount of heat.
Maya | Wholesome Yum
0Thank you, Kim! They do run that fine line between eggy and not sturdy enough. I found that they fall apart more easily if I reduce eggs more and add more milk, but I’m glad it worked for you.
Stephanie
0I tried this and it keeps breaking and not able to fold. Also, they are thick. If I use less batter, it would probably be too thin to flip? The only difference I did was substitute the almond milk for regular milk. How did you get them so perfect?
Maya | Wholesome Yum
0Hi Stephanie, They should not be thick – part of the instructions is to thin out the batter to a consistency making them thin. Temperature also plays a role, as well as some other factors. I have troubleshooting tips above the recipe card that can help.
Amber Massey
0I watched the video, but I didn’t see any troubleshooting tips. It just keeps breaking.
Maya | Wholesome Yum
0The tips are in writing in the post above the video. 🙂
Michelle
0I Used king Arthur coconut flour and these were on the ‘eggy’ side – and a little crepe-like. I think next time I’ll add a little more flour, but otherwise, I love this idea!
Maya | Wholesome Yum
0Thank you, Michelle! Let me know how they turn out next time!
CJ
0Mine didn’t turn out at all. Fell apart while cooking. They tasted great but didn’t hold the shape at all.
Maya | Wholesome Yum
0Hi CJ, Sorry you had issues with them. I have a video above the recipe card, and also some tips in the post to help troubleshoot.
Judi lasher
0Do you think oat flour would work? I LOVE coconut but found coconut flour so bitty that I finally tossed mine.
Maya | Wholesome Yum
0Hi Judi, You’d need to make other modifications to make the recipe with oat flour. You’d need less milk and less eggs. Also, the recipe would no longer be low carb or paleo, if that matters to you. I can’t tell from your comment what issues you had, but do have some tips in the post above the recipe card and hope that can help.
Denise
0Sorry, but I thought these were a very poor substitute for tortilla wraps. I’m looking for a better recipe as I type this.
Maya | Wholesome Yum
0Hi Denise, Sorry they weren’t for you. Hope you’ll find something you like better. I have lots of other bread recipes here.
Lori
0I followed your recipe and they turned out like crepes? Any suggestions? I couldn’t even hold any of it with it falling apart.
Maya | Wholesome Yum
0Hi Lori, The main trick is the temperature of the pan. I have some tips for troubleshooting in the post above the recipe card. Hope that can help!
Dee
0Can I use almond flour in place of coconut flour without creating any major complications?
Maya | Wholesome Yum
0Hi Dee, coconut and almond flour aren’t good substitutes for each other with this recipe, unfortunately. Let me know if you try experimenting!
Wholesome Yum A
0Can you substitute the coconut flour with almond flour? And if so, what would the substitution measurements be? I’m pretty sure coconut flour is more absorbent so it wouldn’t be a straight one for one substitution.
Maya | Wholesome Yum
0Hi Amanda, coconut and almond flour aren’t good substitutes for each other with this recipe, unfortunately. Let me know how it goes if you try experimenting with it!
Sandy
0Hello, Maya:
Just signed up for the e-book & waiting for confirmation.
In the meantime, I thought I’d throw my two cents in about the differences between almond flour & almond meal for those not familiar as to which is which.
Almond flour: ground blanched almonds which have the
skin removed prior to grinding. It is finer in texture than almond meal. The color is light.
Almond meal: ground whole almonds, including the skin. The texture is a little bit coarser than almond flour, and also is darker due to the skins.
Stephanie
0Hi, I was wondering if you thought these would be able to be fried in a fryer after they are made? I make flautas and I was wondering If they would roll up with chicken and then get fried.
Maya | Wholesome Yum
0Hi Stephanie, I haven’t tried it but it might work! Let me know how it goes if you do!
Peggy
0We found these a bit dry (though they turned out really well!). I am using a non-stick skillet. Do you think they would turn out if some of my liquid measurement was oil?
Maya | Wholesome Yum
0Hi Peggy, I haven’t tried that but it sounds like an interesting idea! Let me know how it goes if you try it.
Nicole
0I made these using my Orgreenic crepe/omelet pan so I could flip easily. I’m making a keto chicken green enchilada casserole and didn’t want to just throw in cauliflower chunks as a filler substitute. These worked so well. My pan only made about 6″ rounds so I had to use less batter than called for, but that’s only logical. I also added a little Cumin, Chili Powder, Garlic Powder, Onion Powder, and pepper to balance the sweetness of the coconut flour. Thank you for the recipe. I’m excited to make wraps, breakfast burritos, and much more with these.
Maya | Wholesome Yum
0Thank you, Nicole! Glad you like them!
Ellington
0These tortillas are so good! And so simple. I put all the ingredients in my Vitamix and blended it up, then poured it right into the pan from there. For me, they made about 10-12. I made a few in a smaller pan and then switched to a larger one to make them bigger. They are great for breakfast rolled up with pesto and Parmesan cheese inside. I also used them to make tacos with lettuce, salsa, cheese, and SmartGround tofu “ground meat.” This will be a new staple recipe for me.
Maya | Wholesome Yum
0Thank you, Ellington! I’ll have to try your breakfast idea, sounds delicious!
Jen
0I made these with some extra tips.
I didn’t have almond milk so I used half milk half h2o. I used Nutiva coconut flour and used a knife after I measured one cup to make it perfect. I used olive oil on med heat. Also, when I noticed rips or gaps I filled them lightly in with a tsp. Pressed the new batter in with a spatula so it would cook at the same time with the majority of the tortilla. I used a larger cast iron skillet and it made 6 large. They turned out beautifully!
Thanks for the recipe!
Happy cooking!
Maya | Wholesome Yum
0Thank you, Jen! These are great tips!
Sarah
0Thanks for sharing!! Just made these and they came out perfect! I halved the recipe just to try them and it worked! Also I added the Italian seasoning and cooked them on a cast iron skillet! Delicious and beautiful!! I’m going to use them to make turkey hummus wraps! 🙂
Maya | Wholesome Yum
0Thank you, Sarah! These would be perfect for turkey hummus wraps!
Jen
0They were more like crepes than tortillas, but still delicious. I used coconut oil in the pan for each one. I only got ten, not 12. My first two fell apart because the pan was not hot enough.
Maya | Wholesome Yum
0Hi Jen, The tips above the recipe card may help. If they are more like crepes, the pan is likely still not hot enough. Of course they aren’t identical to flour tortillas, but are less crepe-like if the temperature is higher. You’re exactly right that they also fall apart if the pan isn’t hot enough. I’m glad you still thought they were delicious!