Chia Tortilla

Adapted from Sweet As Honey.


  • ¾ cup ground chia seeds
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 cup lukewarm water
  • ½ tsp salt
  • ¼ tsp garlic powder


Vigorously whisk all the dry ingredients in a mixing bowl, until blended evenly, without lumps.

Add the water and squish and knead with your hand. Within 1-2 minutes it will go from very wet to a firm but not sticky dough ball. If sticky, sprinkle a teaspoon of coconut flour onto the ball at a time until less sticky.

Cut into 8 even pieces. One piece at a time, place between two pieces of parchment paper and rolling pin it down to 2-3 mm of thickness.

Remove from parchment, and add to a non-stick pan or griddle on medium-high heat. Cook for 1-2 minutes until the border gets dry, but the center is still soft. Flip and cook for another minute on the other side.

Store in the fridge for up to 4 days or freeze in an airtight bag and defrost 1 hour before. Rewarm in a pan.

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