This gluten free tortilla recipes will provide you with three delicious varieties of tacos featuring our Wrawp gluten free tortillas. Shake up taco night with these super fresh (and radically different) gluten-free tortilla recipes.

Steak Gluten Free Tortilla Tacos with Apples and Cilantro

For these awesome steak tacos you can prepare the marinade and steak ahead of time so that you spend very little time assembling the tacos at the time they need to be ready. This gluten free tortilla recipe features our famous Original Wrawp gluten free tortilla. Yummy, healthy & gluten free!

Serving size: 4 servings

Prep Time: 30 min

Total time: 30 min

For Steak Gluten Free Tortilla Tacos with Apples and Cilantro you’ll need the following ingredients:

Marinade:

1/3 cup finely chopped fresh cilantro leaves with

1/2 cup diced red onion

1 seeded and diced red bell pepper

1 minced garlic clove

2 tbsp fresh lime juice

1 tbsp olive oil

1 tsp Worcestershire sauce

1/4 tsp chile powder

2 tsp Dijon mustard

sea salt and fresh ground black pepper, to taste

Tacos:

1 1/2 lb trimmed skirt steak

4 thinly sliced scallions

1/2 cup shredded purple cabbage

1 shredded carrot

1/2 cup all-natural salsa

1 thinly sliced green apple

1/4 cup chopped roasted unsalted cashews

2 Original Wrawp gluten free tortilla, cut in 4 pieces

2 tbsp olive oil

sea salt and fresh ground black pepper, to taste

Directions

1. In a food processor, prepare marinade by combining all ingredients listed for marinade. Puree until smooth, then transfer to a large resealable plastic bag. Add steak cut into 4-inch pieces. Toss until steak is well coated. Seal the bag and refrigerate for at least 3 hours or overnight.
2. Remove steak from marinade and let sit on a dish at room temperature for 15 minutes. Heat a grill or grill pan on medium- high. Brush steak with 1 tbsp olive oil and season with salt and pepper. Oil grill grates with 1 tbsp olive oil and grill steak for about 5 minutes, turning once, until medium-rare. Remove from heat. Transfer to a cutting board and let sit for 5 minutes then slice across the grain.
3. Divide steak among 8 pieces of Original Wrawp gluten free tortilla with scallions, purple cabbage, carrot, salsa, apple, cashews, salt and pepper, to taste.

Benefit of this gluten-free tortilla recipe:

Lean red meat is full of satiating protein as well as iron and vitamin B12. In addition to its anti-inflammatory properties, antioxidant-rich cilantro is a very good source of iron, manganese and magnesium.

Kimchi Gluten Free Tortilla Tacos

This Asian type of tacos will add flavour to any taco night! This is also a vegan option so that nobody is left without a choice. What could be better? Of course it features our Asian Wrawp gluten free tortilla.

Serving size: 4 servings

Prep Time: 20 min

Total time: 20 min

For Kimchi Gluten Free Tortilla Tacos you’ll need the following ingredients:

1 tbsp sesame oil

1 cup diced organic firm tofu

1 tbsp reduced-sodium tamari

1/2i tsp garlic powder

2 large diced zucchini

1 thinly sliced bunch Swiss chard leaves

4 thinly sliced scallions

pinch ground cayenne pepper

sea salt and fresh ground black pepper, to taste

6 thinly sliced chives

1/4 cup finely chopped fresh cilantro leaves

3 tbsp chopped raw unsalted peanuts

juice of 1 large lime

2 Asian Wrawp gluten free tortilla, cut in 4 pieces

Directions

1. In a large skillet on medium, heat sesame oil. Add tofu and cook for 3 minutes. Add tamari, garlic powder, zucchini, Swiss chard leaves, scallions, cayenne pepper, sea salt, and fresh ground black pepper. Cook for 5 minutes or until vegetables are tender. Mix in kimchi and remove from heat.
2. Divide tofu mixture among 8 Asian Wrawp gluten free tortilla pieces. Garnish with chives, cilantro leaves, peanuts and lime juice

Benefit of this gluten-free tortilla recipe:

The wealth of probiotics in kimchi help maintain good bacteria in the intestines and also provide a boost to the immune system.

Salmon Gluten-Free Tortilla Tacos with Peaches & Fresh Basil

Salmon tacos? Of course! This seafood taco variation will satisfy even the most picky taco night participant. Unbelievable combination of salmon, peaches, and basil will blow your mind and make you want to take another piece of this deliciousness. Our Spirulina Wrawp gluten free tortilla helps to bring the flavours to their peak.

Serving size: 4 servings

Prep Time: 20 min

Total time: 20 min

For Salmon Gluten Free Tortilla Tacos with Peaches & Fresh Basil you’ll need the following ingredients:

1 lb skin-on wild salmon fillet

2 tbsp olive oil

1 diced avocado

1 diced peach

1 cup shredded green cabbage

2 thinly sliced zucchini or yellow squash

3 tbsp toasted unsalted pumpkin seeds

1 1/2 cups shredded purple cabbage

1/4 cup diced red onion

3 tbsp finely chopped fresh basil

1 tsp fresh lemon zest

Juice of 1 large lemon

2 Spirulina Wrawp gluten free tortilla, cut in 4 pieces

sea salt and fresh ground black pepper, to taste

Directions

1. Season both sides of salmon fillet with sea salt and fresh ground black pepper. In a large skillet on medium-high, heat olive oil. Add salmon skin-side down and cook for 3 to 5 minutes per side, or until desired doneness. Remove from heat and divide into 8 equal portions.
2. Top 8 Spirulina Wrawp gluten free tortilla pieces with a portion of the salmon, avocado, peach, green and purple cabbage, zucchini or yellow squash, pumpkin seeds, red onion, basil, lemon zest, salt and pepper, to taste. Drizzle with lemon juice.

Benefit of this gluten-free tortilla recipe:

Wild salmon is abundant in omega-3 fatty acids, which help to ward off inflammation. The fresh peaches in this dish are a good source of vision-supportive vitamin A as well as fiber, which aids in digestion.