Cassava Wrap

By Dr Ernst
April 3, 2019


  • ¾ c Cassava flour
  • ¼ tsp sea salt
  • 2 Tbsp olive oil
  • 2/3 c warm water


  1. Whisk together the flour and salt. Add oil and warm water. Knead until the dough is smooth. The dough should not be dry or too wet and sticky.
  2. Divide into 6 balls.
  3. Roll each dough ball between two pieces of parchment paper until thin. If you have it, you can also use a tortilla press.
  4. Heat a dry skillet over medium high heat. Once heated, place tortilla on skillet. Wait for the air bubbles to form (appx 1 minute) and flip. Each side should be slightly browned.
  5. Allow tortilla to cool on a wire rack for a few minutes before stacking on a plate and cover with a towel.


P.S. This recipe pairs perfectly with our Club Sandwich Wrap!

Print, download, or email recipe
Print Friendly, PDF & Email
Share recipe on social media
Share on twitter
Share on pinterest
Share on facebook