Sometimes you just want a burrito.

If you’re eating on Keto Zone, you may have thought you’d always have to opt for a “naked burrito” or burrito bowl.

Not true.

We’ve got you covered with a delicious Keto Zone Tortillas for incredible Keto Burritos.  You’re just 8 ingredients and 20 minutes away from making Keto Zone Tortillas!

Keto Zone Tortillas for Keto Burritos

 Ingredients

• 1 cup almond flour
• 3 tablespoons coconut flour
• 2 teaspoons xanthan gum
• 1 teaspoon baking powder
• 1/8-1/4 teaspoon fine sea salt
• 2 teaspoons raw apple cider vinegar
• 1 egg (organic, cage-free) lightly beaten
• 3 teaspoons water

Instructions

1. Using a food processor, pulse almond flour, coconut flour, xanthan gum, baking powder, and salt until combined.
2. Add apple cider vinegar while the processor is running. Once mixed through, add the egg. Then add water. Once dough forms, stop processing. It will be sticky.
3. Wrap dough in cling wrap, then continue kneading while wrapped in plastic for 1-2 minutes. Allow to rest at least 10 minutes (this is a must). Can store up to 2 days in the refrigerator.
4. Heat up a skillet over medium heat. Once water “run” across the pan when you drop them in, you’re ready. If they sizzle and evaporate, it’s too hot.
5. Divide the dough into 8 1-inch balls. Roll out each ball between 2 sheets of parchment or wax paper with a rolling pin until each is about 5-inches in diameter.
6. Place in skillet and cook over medium heat about 3-6 seconds, and then flip. Don’t wait longer, coconut flour burns quickly! Then cook on the 2^nd side until lightly brown, about 30-40 seconds. The goal? Don’t overcook because they will be hard and crack rather than being pliable.
7. Wrap in cloth to keep warm until serving. If cooled, you can reheat both sides quickly in a skillet – they are best when warm and eaten right away.

Store the dough rather than storing cooked tortillas. Makes 8 (5-inch) tortillas.

Nutrition info (per tortilla): 89 calories, 6 gm fat, 2 gm net carbs (4 grams carbs, 2 grams fiber), 3 gm protein.

Additional Ingredients for Keto Burritos

All of the following ingredients make delicious keto zone burritos. Of course, still watch the carbs because they can add up, but you will end up with delicious burritos with:

• Beef, chicken, pork, sausage, eggs
• Cheese, sour cream
• Salsa, green Chilies
• Avocados and Keto Zone Guacamole

Other Ways to Use Keto Zone Tortillas

• Greek Pitas and Pesto Wraps: Place ground chicken, lettuce, tomatoes, and Keto Zone Pesto in a Keto Zone Tortilla.
• Chips: Cut Keto Zone Tortillas into triangles. Add avocado oil to a skillet over medium-high heat on the stovetop. Drop a small piece of tortilla into oil. If sizzles and floats, your oil is ready. Fry tortillas for chips. Or, alternatively, fry whole tortillas and form into taco shells.
• Sandwiches and Wraps: Use fresh deli meat, cheese, Keto Mayo, vegetables and more to make delicious lunch wraps.
• Tortilla Pizza: If you’re already making tortilla dough, consider doubling it and using some of it to make “Tortilla Pizzas.” Alternatively, use our similar Stove-Top Keto Zone Pizza Crusts recipe.

Why Go Through the Trouble of Making Your Own Keto Zone Tortillas?

If you want tortillas while on Keto Zone, you actually don’t have too many options.

I scoured the Internet to find a commercial option. All of them fall short.

While there are a few different brands that receive good reviews on Amazon and other sites, they are all laden with inflammatory, disease-causing ingredients. If you look yourself, makes sure to avoid these ingredients:

1. Wheat flours, whole grain and refined: Modern wheat flour is a significant source of carbohydrates that spike glucose and insulin levels. What’s more, an increasing number of people report intolerance to wheat.
2. Partially hydrogenated oils: These oils have been chemically altered from liquid oils to solid ingredients, mostly to preserve and add texture to processed foods. The issue? They are highly inflammatory, associated with many chronic diseases, and wreak havoc on cholesterol levels. What’s more, animal studies indicated that processed hydrogenated oils are detrimental to our healthy gut bacteria (1).
3. Soybean Oil: Soybean oil is a cheap, concentrated form of omega-6 fatty acids. These fats compete with anti-inflammatory omega-3 fats to promote inflammation in the body. In fact, it is associated with declines in:

• Metabolic Health. Lab studies show that soybean oil is one of the most detrimental foods to metabolic health (2).
• Cardiovascular Health: Soybean oil has been shown to cause harmful abnormalities to cholesterol and triglycerides (3).
• Overall health and inflammation: Many studies have concluded that concentrated sources of omega-6 fats increase inflammation in the body (4).
• Always be on the lookout for this harmful oil when buying processed foods.

4. Preservatives: Most commercial tortillas, whether low-carb or not, contain preservatives to make them shelf stable. If you’ve ever made tortillas at home, you know they only last 7-10 days (at most) before becoming hard, moldy, or stale. How is it, then, that commercial tortillas last for years? Preservatives. In tortillas, these often include:

• Sodium Propionate: An antifungal drug that can also work as an antibiotic (4).
• Sodium Metabisulfite: While this preservative is generally recognized as safe by the FDA, it has a long history of possible causing breathing reactions and irritated tissues when handled (5). While it’s only used in small amounts as a food preservative, it’s worth avoiding. You certainly don’t see it in our recipe!

These harmful ingredients were noted in Mama Lupe’s Low Carb Tortillas, Joseph’s Low Carb Tortilla, and Mission Carb Balance Tortillas.

Bottom Line:

Sometimes, you just have to make it if you want it. While the process might have just a bit of a learning curve, you can make these tortillas in just 15-20 minutes and have delicious Keto Zone Tortillas for Keto Burritos. It’s worth it!