Whole30 Celery Root Tortillas
These Celery Root Tortillas are made from tiny sliced and grilled celery root. They are a great Whole30 and Specific Carbohydrate Diet Legal alternative to traditional flour and corn tortillas. These tortillas are Paleo, Dairy Free, Keto, Grain Free, and Gluten Free.
Although I’ve included instructions on how to make these celery root tortillas in a few different recipe posts, I decided to create a separate post just for them so I could answer a lot of the commonly asked questions.
These celery root tortillas have been a godsend since starting a grain free diet. As a total taco addict, I had resorted to using lettuce leaves as a base but found that although refreshing, they weren’t quite tortilla-like enough for me.
These celery root tortillas are truly just like corn tortillas. They can withstand a large amount of filling with self destructing in your hands, and they don’t get mushy or fall apart like traditional flour tortillas often do (leftover jackpot!).
Let’s start with the basics, what is celery root. Celery root or celeriac is a root vegetable which is in season in fall, winter and early spring. That being said you should be able to find celery root year round at most large grocery stores.
What does it taste like? One of the most common questions I get asked is what does it taste like. Celery root has a very mild celery taste that becomes completely overpowered once served with a taco filling. Some have compared the texture to jerusalem artichokes or roasted turnips but I can truthfully say that when cut thin enough the tortilla flavour and texture are undetectable.
The key to making these celery root tortillas most closely resemble corn tortillas is to cut them very thin. I find that the best way to do this is cut thin slices using a sharp knife and then run a knife over the top of each tortilla to shave them down even thinner.
I like to grill the tortillas in a sandwich press for 3-4 minutes until soft and pliable, but they can also be cooked in a grill pan. I would recommend placing something on top of the tortillas in the pan, such as a baking tray or plate to put pressure on them.
Grilled tortillas will last 2 to 3 days in the fridge while cut but not grilled slices of celery root will last up to 10 days. I also find that celery root have a very long shelf life, so I always recommend buying in bulk when you find large sized ones in store.
So once you’ve grilled the tortillas not sure what to do with them? You can make breakfast tacos, seared tuna tacos, shredded chicken tacos, barbacoa beef tacos or orange pork tacos to name a few. The options are truly endless!
Here are a few taco recipes that you can serve in these tortillas
- Spicy Shrimp Tacos
- Seared Tuna Tacos with Mango Jalapeno Salsa
- Shredded Pork Tacos
- Roasted Cauliflower & Butternut Squash Tacos
- Breakfast Tacos
- Shredded Chicken Tacos
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Celery Root Tortillas
Ingredients
- 1 large celery root
Instructions
- Cut both ends off of the celery root so that it can sit flat. Then using a sharp knife, cut off the outer peel all the way around.
- Cut the celery root into slices that are as thin as possible. once you have cut all of the slices, lay each one flat on a cutting board and run your knife over the surface to shave down any of the thicker parts so that it is very thin.
Sandwich Press
- Once the sandwich press is warm, place a celery root slice in, close the lid and leave to cook for 3 to 4 minutes until grill marks form and the celery root is tender and pliable. Set aside and repeat with the remaining slices.
Grill Pan
- Heat a grill pan to medium high heat. Place a celery root slice onto the pan and place a baking sheet or bowl onto the slice to create some pressure (this will make the tortilla more pliable). After 2 minutes of cooking, flip the slice over and continue cooking for another 2 minutes on the other side. Set aside and repeat with the remaining slices.
These are surprisingly yummy. We haven’t found any of the almond flour store bought tortillas that we can eat. These have a great consistency. We have also made a Mexican casserole with the celery root instead of tortilla and it was so good. Thank you for this wonderful idea!
This is by far the most brilliant hack I have seen yet for a gluten free low carb tortilla option. These beauties are amazing and I use them as a vehicle to get all delicious things in my mouth. Love that you can fill them with fish, shrimp, salsa chicken, sauted veg, or even a Korean short rib and each way they taste amazing! And they save forever!!!
I was not expecting these to work and the tortillas were AMAZING! They held together better than corn tortillas! 🙂 I didn’t have a grill or grill pan, so I placed the cut pieces on 2 oiled pans and baked in the oven at 375’F for maybe 15-20min (flipping halfway through). I’m following the SCD for SIBO, and was craving tacos (but can’t have corn…). Thanks for the recipe!!
Hahah so happy to hear that they exceeded expectations!
Creative idea! I’m always a little worried about cutting celery root since they’re such an odd shape and can be tough to get a knife through, but once you’re through cutting, they’re great! Highly recommend using a press as heat on both sides seems to cook them faster. Also, the larger the celery root the better. Otherwise you’re left with mini tortillas – they still taste great, but don’t hold as much.
have you ever tried to cut these with a mandoline?
You definitely could if you have a large enough mandoline. Usually the celery root will be too large for the mandoline.