These cassava flour tortillas are soft, flexible, and so easy to make at home-no gluten, no grains, no fuss. A splash of fresh lime juice and zest gives each tortilla a subtle, zesty twist that's perfect for tacos, wraps, or your favorite weeknight dinner.
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These soft, pliable tortillas have a subtle hint of lime, making them perfect for taco night, fajitas, wraps, or even as a base for quesadillas. They're made with simple ingredients like cassava flour, sea salt, water and lime juice.
I started making my own tortillas because I wanted something fresher and tastier than store-bought options, especially when it comes to gluten-free.
Adding lime zest and juice adds a bright and zesty twist and pairs perfectly with this mint mango salsa.
Making these gluten-free tortillas at home may sound intimidating, but trust me, it's easier than you think! With just a few steps, you'll have warm, pliable tortillas ready to enjoy.
Fill these cassava tortillas with this white fish tacos recipe, simple chicken teriyaki, or these maple sriracha cauliflower bites.
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Why You'll Love This Recipe
- Grain-free & gluten-free: So you can enjoy them without worry. Ideal for paleo, gluten-free, and whole-food cooking.
- Soft & pliable: These tortillas fold without cracking, unlike many store-bought gluten-free wraps. They're great to use for tacos, wraps, or quesadillas.
- Fresh citrus flavor: The lime takes a simple cassava tortilla and adds a subtle, refreshing zing in every bite.
- Quick & fuss-free: You only need a bowl, a rolling pin, and a skillet, it's done in about 20 minutes. You can also freeze a batch for meal prep.
Recipe Ingredients
You'll need the following ingredients to make cassava flour tortillas:
Ingredient Notes:
- Cassava flour: This naturally gluten-free flour creates a soft, flexible tortilla with a chewy texture.
- Warm water: Binds the dough and keeps it tender.
- Coconut oil, avocado oil or olive oil: Adds moisture and flexibility to the dough.
- Fine sea salt: Balances the bright lime.
- Fresh lime juice & zest: For a subtle citrus kick that makes these homemade tortillas unique. You can swap with water if you prefer.
See recipe card below for all ingredients and quantities.
How to Make Cassava Flour Tortillas (With Lime)
- Mix Dry Ingredients: In a large bowl, combine cassava flour and sea salt.
- Add Coconut Oil: Add the oil to the dry ingredients. Use a fork to press the oil into the flour until the mixture resembles coarse crumbs.
- Add Lime and Water: Stir in the lime zest, lime juice, and warm water. Mix until the dough begins to come together and knead with your hands to form a smooth, pliable dough ball.
- Divide Dough: Divide dough into 8 equal pieces and roll each into a ball. Cover the dough balls with a damp towel to prevent drying out while you work.
- Flatten the Dough: Using a tortilla press or rolling pin, flatten each ball of dough between two sheets of parchment paper.
- Cook the Tortillas: Place tortillas in a hot cast-iron skillet or non-stick pan. When air bubbles form, flip the tortillas and cook the other side. Repeat with the remaining dough balls.
Expert Tips
- Warm water is key: Using warm (not hot) water helps the dough come together smoothly and remain pliable.
- Don't skip the parchment: Flattening the dough between parchment paper prevents sticking, especially if you're using a rolling pin.
- Avoid overcooking: Cook tortillas until lightly golden but still soft. Overcooking can make them stiff and harder to fold.
- Keep tortillas warm: Stack cooked tortillas between parchment paper and wrap them in a clean kitchen towel to keep them warm and pliable.
Common Questions
Yes, cassava flour is naturally gluten and grain-free, perfect for gluten-free or paleo cooking.
Definitely. Omit the zest and replace the juice with warm water for a simple, classic cassava tortilla.
Add a splash more warm water or oil to keep the dough soft and pliable.
Serving Suggestions
These fresh cassava tortillas with lime are so versatile. Try them with:
- White fish tacos: Stuff with flaky fish and top with mango salsa for an easy taco night.
- Breakfast wraps: Fill with scrambled eggs, veggies, and a spoonful of avocado basil pesto sauce for some tasty breakfast burritos.
- Healthy taco bowls: Serve alongside my chicken and peas recipe or pair with sweet and sour meatballs for a fun wrap option.
- Soup companion: Tear and dip into a warm bowl of spicy red lentil soup or black bean sweet potato stew.
- Tortilla Chips: Overcooked tortillas? No problem-break them into pieces and use them as tortilla chips!
Storage Tips
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerate: Keep cooked tortillas in an airtight container for up to 5 days.
- Freeze: Freeze with parchment between each tortilla. Thaw overnight in the fridge, then reheat on a warm skillet to bring back that fresh, soft texture.
More Tortilla Filling Ideas
📖 Recipe
Cassava Flour Tortillas
Equipment
- 1 tortilla press or rolling pin
- 1 large skillet cast-iron or non stick
Ingredients
- 1½ cup (180 grams) cassava flour
- ½ teaspoon fine sea salt
- 3 tablespoons coconut oil avocado oil, or olive oil
- zest of 1 fresh lime
- 2 tablespoons fresh lime juice
- ½ cup (118 grams) warm water plus extra if too dry
Instructions
- Prepare 2 square 7-inch pieces of parchment paper. Set aside.
- In a large bowl, combine cassava flour and sea salt. Stir well to ensure the salt is evenly distributed.1½ cup cassava flour, ½ teaspoon fine sea salt
- Add the oil to the dry ingredients. Use the tines of a fork to press the oil into the flour until the mixture resembles coarse crumbs.3 tablespoons coconut oil
- Stir in the lime zest, lime juice, and warm water. Mix with a fork until the dough begins to come together, then knead with your hands to form a smooth, pliable dough ball.zest of 1 fresh lime, 2 tablespoons fresh lime juice, ½ cup warm water
- Divide dough into 8 equal pieces and roll each into a ball. Cover the dough balls with a damp towel to prevent drying out while you work.
- Using a tortilla press or rolling pin, flatten each ball of dough between two sheets of parchment paper. Aim for a thickness of about ⅛ inch. Don’t worry if the tortillas aren’t perfectly round.
- Heat a cast-iron skillet or non-stick pan over medium-high heat. Place one flattened dough piece in the dry pan. When air bubbles form, flip the tortilla and cook for another 30–60 seconds on the other side. Repeat with the remaining dough balls.
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Notes
- Warm water is key: Using warm (not hot) water helps the dough come together smoothly and remain pliable.
- Don’t skip the parchment: Flattening the dough between parchment paper prevents sticking, especially if you’re using a rolling pin.
- Avoid overcooking: Cook tortillas until lightly golden but still soft. Overcooking can make them stiff and harder to fold.
- Keep tortillas warm: Stack cooked tortillas between parchment paper and wrap them in a clean kitchen towel to keep them warm and pliable.
- Store: Keep in the refrigerator in an airtight container for up to 5 days. Warm tortilla on a dry skillet over medium heat to refresh.
- Meal prep: The cassava dough balls can be frozen covered in plastic wrap in an airtight container. Thaw completely before pressing into cassava tortillas.
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