These cauliflower tortillas are your low-carb, low-calorie answer to quenching your wraps or sandwiches cravings! Made with just 4 ingredients, these wraps are sturdy, long-lasting and taste delicious!

When it comes to homemade wraps and tortillas these are my favorite recipes Keto tortillas, Low calorie wraps, and those cauliflower tortillas.

Is there anything cauliflower can’t do? I do not think so.

Cauliflower is pretty much a staple in any keto diet. It’s extremely low in carbohydrates and very mild in taste, so it works in both sweet and savory recipes. Probably the most common use is a sham fried rice, but it’s also often used as a pizza crust, mashed potato alternative, or even in a low carb shakes (trust me on this).

Now I enjoy cauliflower very regularly because it is one of my favorite side dishes Buffalo cauliflower. However, cauliflower has proven its versatility once again by using it as a basic ingredient in tortillas.

This cauliflower tortilla recipe is another recipe to add to your cauliflower arsenal. It is easily one of the easiest recipes in the world and the best part is that it only requires 4 ingredients.

No flour, grains, and thickening agents are needed, but you would never tell. the Texture is exactly what you’d expect in a tortilla or wrap – sturdy, durable, and able to hold many fillings. It’s mild in taste and lets the flavors of the fillings shine, like any good wrap out there.

What I love most about this recipe is how versatile it is – don’t just use it as a simple wrap or sandwich, be creative – it works as quesadillas, grilled cheese toast, and more! Who needs those Mission Cauliflower Tortillas now, right?

Cauliflower wraps

How do you make cauliflower tortillas?

The ingredients

  • cauliflower– Finely chop the cauliflower so that it is easier to process and chop. Don’t use frozen cauliflower or cauliflower rice as this will result in mushy tortillas.
  • salt– Removes additional moisture from the cauliflower.
  • Eggs– The binding agent that holds the tortillas together and does not break apart.
  • spices– Salt, pepper, Italian herbs or spices of your choice.

The instructions

Start by placing your chopped cauliflower in a food processor and pulsing it until it crumbles into a fine texture. Transfer it to a bowl, add salt, and microwave it for 5 minutes until it is soft. Drain the cauliflower, then use a cheesecloth or kitchen towel to squeeze out excess moisture.

Now put the cauliflower in a bowl and add the eggs and spices and mix until everything is mixed. Shape 6 balls with your hands and place on a baking sheet lined with baking paper. Press down on each ball to form a tortilla shape. Bake the cauliflower tortillas for 20 minutes, turning halfway.

Finally, take the tortillas out of the oven and heat a coated pan with a little oil. Once hot, add the tortillas and cook for 1-2 minutes before using them as wraps, tacos, etc.

how to make cauliflower tortillas

Tips for the best cauliflower wraps

  • You need to squeeze out as much moisture as possible to make the cauliflower wraps stable and durable.
  • Frying the cooked tortillas is optional, but I find that they give them a more delicious taste and hold the fillings a lot longer.
  • Don’t use frozen cauliflower rice or frozen pieces of cauliflower as they contain excess liquid.
  • Seasonings are only recommended if you want extra spicy wraps. I prefer to keep them to a minimum as it will affect the fillings or however you use it.

Ways to use cauliflower tortillas

  • Wrap– I love using these as cauliflower wraps! Fill it with something Keto hummus and salad for a filling and low-carb lunch!
  • Taco shells– Make some tortillas crispy on the stove and fill with something grilled chicken, guacamole, Salsa, and grated cheese and enjoy them as cauliflower taco bowls!
  • Cauliflower Tortilla Chips– Cut your tortillas into triangles and bake them in the oven at 200 ° C for 8-10 minutes until crispy (they are a fantastic alternative to low calorie chips).
  • Grilled cheese with cauliflower– Place some grated cheese between two cauliflower tortillas. Brush both sides with butter and grill on a pan or in a sandwich / panini press.
  • Pizza– Make a tortilla pizza by brushing the tortillas with it Pizza sauce, Cheese and your favorite pizza toppings and bake in the oven until the cheese has melted.
  • Quesadillas – I love using these tortillas to get my stardom Keto quesadillas!

Tips for storing, freezing and warming up

  • To store: Cauliflower tortillas should be kept covered in the refrigerator for up to 3 days.
  • Freeze: Put leftovers in a shallow container or individual ziplock bags and store them in the freezer for up to 2 months.
  • Warm up: These tortillas are best reheated in a non-stick pan until they are warm and crispy on the outside.

Cauliflower Tortilla

More low-carb bread recipes to try

frequently asked Questions

Are Cauliflower Tortillas Good For You?

Cauliflower tortillas are a healthy and delicious wrap option. They’re low in carbohydrates and calories, and use whole foods – cauliflower, eggs, and spices.

How many carbohydrates are in a cauliflower tortilla?

Each cauliflower tortilla contains 3 grams of net carbohydrates per tortilla.

Are Mission Cauliflower Tortillas Keto-Friendly?

Mission tortillas are not keto friendly. Each tortilla has over 11 grams of net carbs per serving that can kick someone out of ketosis.

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Cauliflower Tortillas Recipe

  • 1 head cauliflower chopped
  • 1/2 teaspoon salt
  • 2 great Eggs
  • 1/2 teaspoon pepper
  • Preheat the oven to 180C / 350F. Line a large baking sheet with parchment paper and set aside.

  • Cut your cauliflower into small pieces. Put it in a food processor until it has a super fine consistency, as close to flour as possible. Transfer to a bowl and season with salt. Microwave for 5 minutes.

  • Drain the cauliflower and use a cheese or kitchen towel to squeeze out all of the moisture.

  • Put the drained cauliflower in a bowl, add eggs, pepper and all the other spices and mix well. Shape the mixture into 6 balls and place on the baking sheet. Press them into a round tortilla pan.

  • Bake the cauliflower tortillas for 20 minutes, turning halfway.

  • Take the tortillas out of the oven. Put a lightly greased coated pan on medium heat. Once hot, toast the cauliflower tortillas on both sides before serving.

TO STORE: Cauliflower tortillas should be kept covered in the refrigerator for up to 3 days.
FREEZE: Put leftovers in a shallow container or individual ziplock bags and store them in the freezer for up to 2 months.
WARM UP: These tortillas are best reheated in a non-stick pan until they are warm and crispy on the outside.

Portion: 1tortilla | Calories: 48kcal | Carbohydrates: 5G | Protein: 4thG | Fat: 2G | Sodium: 246mg | Potassium: 312mg | Fiber: 2G | Vitamin A: 91IE | Vitamin C: 46mg | Calcium: 31mg | Iron: 1mg | NET CARBONS: 3rdG

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