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© 2019, Nutritionally Nicole, LLC

Corn Tortillas

May 10, 2017

Makes: 10 tortillas



  •  1 1/2 cups water

  • 1 egg replacer

  • 1/2 cup yellow corn meal 

  • 1 cup unbleached all purpose flour 

  • 1 1/2 tsp salt


  1. In a large bowl, whisk together all of the ingredients by adding the dry and then the wet. Set aside.

  2. On the stove, warm a non stick skillet on medium heat. Once hot, ladle out about 1/4 cup the batter into the skillet and spread into a thin layer similar to a crepe thickness. Wait about 1 minute and then gently flip the tortilla over. The sides should be slightly golden brown. *I needed to spray my pan with nonstick cooking spray between making each tortilla to ensure the tortillas did not rip or stick*

  3. Repeat the process until batter runs out.

These tortillas pair well with the recipe from my cinco de mayo fiesta! All plant based, nutritious, allergy friendly goodness. 

Enjoy! -Nicole Ciuppa. xo  

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