3-Ingredient Paleo Tortillas – grain free, nut free, vegan, and AIP

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If you’ve given up grains, but you love tortillas, you will love these Grain-free Tortillas.

Whether you eat them plain or filled with your favorite tortilla insides, these 3 Ingredient Paleo Tortillas are sure to become a favorite in your household.

paleo tortillas on a plate

Who doesn’t love a soft, warm homemade tortilla?

Like a warm blanket of love, you can wrap that puppy around just about anything edible and make it more delicious!

Seriously, you are not limited by tacos or Mexican-type fillings for tortillas.  Think outside the box.

You can fill them with meat, chicken, fish, veggies, hummus, guacamole

Or even sweet fillings like cooked fruits, or nut butters with low sugar jams or other spreads.


And of course, you cook the meat using either this Homemade Taco Seasoning or this AIP Taco Seasoning (equally good but is acceptable for those on the Autoimmune Paleo Diet.)

The problem with most tortillas is they are packed with many unsavory ingredients like GMO grain, rancid vegetable oils, and preservatives.

And if you’re grain-free, then most tortillas are a complete “no go.”

But they don’t have to be…these delicious paleo tortillas have only a handful of ingredients and are made only with whole foods.

But two of the ingredients are sure to surprise you.

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Paleo Tortillas Without Nuts or Coconut

Typically, when you hear grain-free regarding a bread product, you think about nut or coconut flour.

Not in this case.

These paleo tortillas are made with two unusual ingredients:

– yuca and
– plantains

If you’ve ever wondered what you could do with these two out-of-the-ordinary produce items, now you know!

paleo tortillas on plate with text overlay

Where Can You Buy Yuca and Plantains?

These days you can buy yuca and plantains at most grocery stores. However, if they aren’t in your area, you can check out Latin and Asian grocery stores. Sometimes you can find frozen yuca already peeled, which makes cooking with it very convenient.

What Is the Difference Between Yuca and Yucca? And What About Cassava?

Yuca and cassava are the same thing. In fact, they are also the same as manioc, mandioca, casabe, and tapioca. Yucca is actually a different ornamental plant.

Can You Substitute Bananas for Plantains?

No, for this recipe, you cannot unless you want a very different outcome. Here is the difference between bananas and plantains.

  • Plantains – Plantains look like bananas, but they are larger, their skin is thicker,their flesh is tougher and they are not suitable for eating raw. They are also not as sweet as bananas.
  • Bananas – Bananas can be eaten raw or cooked and their flesh is much softer than plantains.
paleo tortillas on a blue plate with tomato and parsley on the side

Secret-Ingredient Baked Paleo Tortillas – grain free, nut free, vegan, AIP

This paleo tortilla recipe is not only grain free but nut free, vegan & AIP! Paleo tortillas – perfect for those on a special diet!
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Course: Entree, Side Dish
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Paleo, Vegan
Servings: 16 tortillas
Calories: 122kcal



  • Preheat oven to 350.
  • Boil the yuca for about 25 minutes on stovetop.
  • Remove boiled yuca from heat and drain water.
  • Combine cooked yuca, plantain, oil, and salt in a blender or food processor.
  • Blend until pureed (mixture will be thick, like dough).
  • Cut a piece of parchment paper and line a large baking sheet.
  • Take a handful of the dough mixture and between two pieces of parchment paper (placing the one you just laid out on the bottom) flatten into a round tortilla by hand.
  • Repeat process, making another tortilla, and again until your parchment paper is covered with tortillas.
  • Bake for 15-25 minutes or until cooked through (baking time will depend on how thick your tortillas are).
  • Once cooked, they will be slightly crisped on the edges, yet nice and pliable.
  • Allow to cool slightly, then fill them with any of your favorite fillings.


Serving: 1tortilla | Calories: 122kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 1mg | Net Carbs: 12g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Amazing, huh? Who would have thought that yucca and plantains could be so versatile and who knew that there was even such a thing as a paleo tortilla recipe?

Now you’ve got the makings of a grain-free Mexican feast in your home with this paleo tortilla recipe–once you get the yucca and plantains, that is!

What’s the first thing you are going to fill YOUR paleo tortillas with?

Jennifer from Predominantly Paleo

Jennifer of Predominantly Paleo is a wife and mother of 3 in pursuit of better health for her family.  After being gluten-free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.  Connect with her on FacebookPinterestInstagram, and Twitter.

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Recipe Rating



  1. Wow! These look great and don’t have eggs. I can’t wait to try them! We use plantains in a lot of our cooking and baking, it’s such a versatile ingredient!

  2. I try not to turn the oven on to often during the hot summer. Can these be cooked on a hot dry griddle also?

    1. I have not tried them on the griddle but you might want to bake them slightly in your toaster oven first before the griddle so they do not stick!

  3. For those who haven’t seen them before, you are looking for the yuca root. It’s something like the third most common source of carbohydrate worldwide. There are lots of photos on the internet and You Tube videos on how to select, clean and prepare it. It is also called cassava and manioc. From what I have read, it should never be eaten raw due to toxins, and should be peeled, rinsed well, and boiled. It is sometimes spelled yucca, but that’s really a different plant.

    1. Yucca is actually the flowering, ornamental plant which can have edible parts but is NOT the same as yuca. Yuca root is the same as cassava and in flour form, tapioca, and is the root which we use for these and other yuca recipes! And yes, yuca can be toxic if not prepared correctly as there is a cyanide type toxin found in and near the skin. Peeling and boiling it (as described in my video) will help ensure that it is a safe and enjoyable tuber!

  4. Sorry to be ignorant…but I’ve never heard of buying yucca or plantain. What in the world do they look like? Do you buy them fresh in the produce section of the store?

    1. If you do an internet search you can see what they look like. They are purchased fresh. Plantains look like bananas and yucca looks like a long potato. If you check the comments above there are some good suggestions on where to find them – enjoy!

  5. So curious about these….your other yuca based dough things have peaked my interest too! Looking fwd to testing them out!

  6. Ineresting recipe that id love to try but where do you buy those 2 veggies from? (Im in Australia also) thanks

  7. As for cost, my eye is on the avocado oil. Can this oil be substituted with butter, lard or coconut oil?

    1. Absolutely- I was thinking I should have added that to the post – thanks! I am sure Jennifer would say the same.

    2. Carey, you can sub the oil. I personally like avocado oil because of its high smoke point as compared to olive. And sometimes I prefer the flavor over coconut.

  8. While I think this is a great recipe, the use of such “exotic” ingredients makes it astronomically impossible for those of us living in an area where yucca and plantain don’t grow (Pacific N.W.). Not only do we have to ‘track down’ these ingredients, they are SO EXPENSIVE as to make this recipe almost out of range for our budgets.
    Maybe try giving more ingredients that are available to ALL, or alternatives that can be obtained normally in any growing area…

    1. I personally have gotten plantains on the discount shelf of my local grocery store before – good find huh? Plus there is a farmers market that is pretty reasonably priced that has a great assortment. Perhaps you have something like that near you? Are you grain free? That typically limits bread products to nuts, seeds, and coconut so Jennifer was trying to get “outside the box” so that folks don’t overdo those kinds of foods, which can be a problem for many. Thanks.

    2. Carol, I have had readers from all over the US, Europe, and Canada obtain both yuca and plantains without spending unnecessarily. I am on the East Coast myself and while there is no local yuca farm, I am lucky enough to obtain it at a mainstream grocery store near other tropical produce. In my experience, and that of my readers, yuca and plantains can be obtained via Whole Foods, mainstream grocers, Asian markets and Latin markets. If you follow a grain free lifestyle, I am sure you can appreciate that using nuts for baked goods can become much more costly than a 99 cent yuca and also can cause an incredible amount of inflammation in those with autoimmune disease. I imagine as a clean eater you can relate to needing a variety of ingredients with which to work.

    3. I’d be very surprised if these ingredients aren’t at your regular grocery store, and for a good price too. Food prices have a lot more to do with economies of scale than distance the food travels (for better or for worse) and if you’ve got Mexicans living near you, you almost certainly have a store selling reasonably priced yucas and plantains nearby too. I find that plantains tend to cost 25 or 30 cents each, and yuca are priced about like potatos. (I’m actually not sure what ingredients could be any cheaper, come to think of it.) Also, if you have one of those little strip-mall Mexican markets that sells canned goods, bagged spices, etc., you’ll probably be able to get them even cheaper.

      By the way, thanks for the recipe! I’m always on the lookout for breads that work for my toddler given his many food allergies. It sounds very intriguing and I plan to try it.

    4. Just got back from our local chain grocery store: Yucca & Plantain, cost me $1.75 total and they had a ton in stock. I’ve never bought either of these ingredients, so I pleasantly surprised to find them so easily. These ingredients are totally doable, and not exotic at all! Can’t wait to put this recipe together, thanks so much!

  9. What a fun twist! Can’t wait to try these. Sorry if I’m missing it, but approximately how many average sized tortillas will this recipe make?