Mesquite Tortillas

If you haven’t tried “Mesquite” yet, you MUST! I love this flavor so much. I describe it as a smokey-sweet. It’s typically described a sweetener, but I think it can go both ways - sweet and savory. What’s more, mesquite powder is low glycemic and is rich in minerals, prebiotic fiber, potassium, calcium, protein and amino acids. My homemade tortillas are minimal in ingredients, and they hold up to all the fixings you want to add to them. They require a little patience to create the desired flattened, round shape, but once you make one and master the technique (which I try my best to describe as best as possible in the directions!), they are a breeze to whip up.



  • ½ c. cassava flour (I love Ottos)

  • ¼ c. + 2 Tbsp mesquite powder (I love Terrasoul)

  • 2 tsp arrowroot powder (Bob’s Red Mill is great)

  • ½ tsp pink salt

  • ¼ tsp chili powder

  • 2 Tbsp olive oil

  • ½ c. water

What to Do:

  • Mix all dry ingredients in a bowl.

  • Add oil + water, and mix again.

  • Gather dough into a ball at the bottom of bowl, and let sit for a couple minutes.

  • Separate dough into four balls on a piece of parchment paper.

  • Lightly coat a skillet with olive oil (or your preferred cooking spray) and place on stove top. Turn heat on low.

  • Lay down another piece of smaller parchment paper on your counter, and take one of the four balls and begin patting it in your hand to flatten. Place it on the paper to flatten more using your finger tips. **Warning: this takes patience! Small taps and it will expand. Mine were about 5” wide.

  • Carefully pull away the parchment paper from the tortillas dough, laying the dough side down in the palm of your hand, and flip onto your low heated skillet. Watch carefully and flip a few times with a spatula so each side becomes crispy, but still soft and foldable.

  • Repeat, fill with your favorite fixings, and it’s time to eat!

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