Almond flour tortillas by Chef Maggie Chiang
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Almond flour tortillas by Chef Maggie Chiang

Chef and restaurateur Maggie Chiang combines her culinary experience in France and Italy with a love of fine art. The winner of the 2015 Young Entrepreneur Excellence Award shares her versatile tortilla recipe – perfect for sweet or savoury toppings.

Almond flour tortillas
Almond flour tortillas by Maggie Chiang
By Maggie Chiang
By Maggie Chiang
  • 2-4
    Serves
  • 15mins
    Prep time
  • 5mins
    Cook time

Ingredients:

  • 2 cups of almond flour
  • 1 tsp xanthan gum
  • 2 tbsp unsweetened almond milk
  • 1 vegan egg (2 tsp chia seeds)
  • 1 tsp of olive oil

Many people are looking for ways to cut back on their carbohydrate intake and, as a chef, finding alternative ingredients to use in familiar dishes is part of the fun! I strive to help people get all the flavour and joy out of their meals while balancing health concerns and dietary requirements.  

Made with almonds instead of flour or wheat, this low-carb, gluten-free take on the much loved tortilla delivers a flavourful base for all kinds of delicious creations – the variations are as endless as your imagination. 

DIRECTIONS: 

Almond flour tortillas by Maggie Chiang

1. Mix the vegan egg, almond milk and olive oil in a bowl.
2. In a large bowl, combine all dry ingredients. Stir in almond milk, egg and oil.
3. Turn onto a floured surface.
4. Knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.
5. Let rest for 10 minutes.

Almond flour tortillas by Maggie Chiang

6. Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 7- to 8- inch circle.
7. In a greased cast-iron skillet (note: any heavy skillet will do), cook tortillas over medium heat until lightly browned (around 1 minute on each side).
8. Serve warm.

Ideas for healthy, delicious fillings: 

1. Turkey slices
2. Pesto
3. Goat cheese, apple, walnut and lemon honey
4. Greek yogurt, fig, and pecan-maple syrup