Home » Recipes » Vegan Low-carb Zucchini Tortillas/Rotis

Vegan Low-carb Zucchini Tortillas/Rotis

by Sophie

It’s been two weeks since I have gone totally low-carb, which means cooking separate meals for me. Trust me, it’s not a very good feeling when I am making something just for me. I have young kids and family to look after. After cooking meals for them, I am always left with zero energy and close-to-no inspiration to cook something appetizing, low-carb and plant based for me. That’s why these easy vegan low-carb zucchini tortillas/rotis recipe fit in my menu planning so so purrrfectly.vegan low-carb zucchini tortillas/rotis

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While searching online for a vegan low-carb zucchini tortillas/rotis, I didn’t find a single recipe without eggs. Although I found some recipes completely veganized, it was not low-carb. After some experiments and brainstorming, this recipe was then born in my kitchen. It’s super satisfying and tasty.

vegan low-carb zucchini tortillas/rotis

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After taste testing and approval by my elder LO, I was kind of certain that this recipe should get an entry in my blog. Every week, I make a huge batch of these vegan low-carb zucchini tortillas/rotis and refrigerate it. Then re-heat it whenever I want to enjoy it.

vegan low-carb zucchini tortillas/rotis

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I am trying my best to go completely plant-based and low-carb. After all, it’s now time to shed some of that tough baby fat that I gained last year. My baby is eight months, and I have few more pounds to lose to get back to my pre-pregnancy shape and weight. Wish me luck!

vegan low-carb zucchini tortillas/rotis

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Zucchini, if you know, is a very healthy vegetable and low-carb. I have another recipe of zucchini in this blog. You can read more about its nutrition facts here. The hero of this recipe is definitely zucchini. In addition to that, I have vegan chia egg, psyllium husk, nutritional yeast, salt and pepper, and just two tablespoons of almond flour.

vegan low-carb zucchini tortillas/rotis

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I prefer using blanched almond flour for this recipe. You can use coconut flour too. Almond meal wasn’t very palate friendly when I tried with this recipe. However, it’s a personal choice to use blanched almond flour.

The chia egg and psyllium husk swell up in the zucchini juice and make the mixture doughy just the way we want the dough for a tortilla or roti. Although we can’t really use a rolling pin to make these flat breads, but it’s super easy to make thin rounds using this dough.

Now the recipe of Vegan low-carb zucchini tortillas/ rotis:

Step-1: Prep the Zucchini:

  • Take three medium size zucchinis.

vegan low-carb zucchini tortillas/rotis

  • Wash and pat dry zucchinis.
  • Grate the zucchini using a box grater or food processor.

Step-2: Prepare Chia egg and psyllium husk:

  • Take one tablespoon of chia seeds in a coffee or spice grinder.

vegan low-carb zucchini tortillas/rotis

  • Grind it into a coarse powder.
  • Take two tablespoons of psyllium husks.

vegan low-carb zucchini tortillas/rotis

Step-3: Prepare the Dough:

  • In a large bowl, add grated zucchini, chia seeds powder, psyllium husk and salt and pepper.

vegan low-carb zucchini tortillas/rotis

  • Add ¼ cup of nutritional yeast.
  • Mix well and prepare the dough.
  • Add two tablespoons of almond flour and mix well.

vegan low-carb zucchini tortillas/rotis

  • Allow the mixture to stand for 5-10 minutes.

vegan low-carb zucchini tortillas/rotis

  • After resting, the mixture will be soft, doughy and ready.

Step-4: Bake the tortillas/rotis:

  • Set your oven at 350 degree F and preheat.
  • Take a greased baking sheet or add a non-stick baking liner.

vegan low-carb zucchini tortillas/rotis

  • Take a lemon size of the dough and make a ball out of it.
  • Now press the dough gently against the baking sheet to flatten it and create a thin disc just like a small tortilla or roti.
  • Use the same method to make other tortillas.
  • Bake for ten minutes and flip them, and allow baking for another 10 minutes.

vegan low-carb zucchini tortillas/rotis

  • After 20 minutes, the tortillas will be fully cooked with slightly browned edges.

Step-5: Make tacos or serve with curry:

  • I used some curry sautéed vegetables and raw onions for these tacos.

vegan low-carb zucchini tortillas/rotis

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  • Just load with your favorite protein and veggies, and your soft tacos are ready.
  • Or enjoy with your favorite low-carb curry, sautéed veggies and scrambled tofu, or any protein or your choice.

Want to know how many ounces, spoons and grans in a cup? Here is a detailed cups to oz calculator and a downloadable chart.

Nutrition Facts of vegan low-carb zucchini tortillas/rotis:

vegan low-carb zucchini tortillas/rotis

vegan low-carb zucchini tortillas/rotis

vegan low-carb zucchini tortillas/rotis

Make these yum, vegan low-carb zucchini tortillas/rotis just under 45 minutes. Enjoy these with your favorite curries or make soft tacos with your favorite protein. Keep a huge batch ready because these are really addictive.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 63kcal

Ingredients

  • 3 medium sized zucchinis (grated)
  • 1 tbsp chia seeds (coarsely powdered)
  • 2 tbsp psyllium husk
  • ¼ cup nutritional yeast
  • Salt and pepper to taste
  • 2 tbsp blanched almond flour

Instructions

Prep the Zucchini:

  • Take three medium size zucchinis.
  • Wash and pat dry zucchinis.
  • Grate the zucchini using a box grater or food processor.

Prepare Chia egg and psyllium husk:

  • Take one tablespoon of chia seeds in a coffee or spice grinder.
  • Grind it into a coarse powder.
  • Take two tablespoons of psyllium husks.

Prepare the Dough:

  • In a large bowl, add grated zucchini, chia seeds powder, psyllium husk and salt and pepper.
  • Add ¼ cup of nutritional yeast.
  • Mix well and prepare the dough.
  • Add two tablespoons of almond flour and mix well.
  • Allow the mixture to stand for 5-10 minutes.

Bake the tortillas/rotis:

  • Set your oven at 350 degree F and preheat.
  • Take a greased baking sheet or add a non-stick baking liner.
  • Take a lemon size of the dough and make a ball out of it.
  • Now press the dough gently against the baking sheet to flatten it and create a thin disc just like a small tortilla or roti.
  • Use the same method to make other tortillas.
  • Bake for ten minutes and flip them, and allow baking for another 10 minutes.
  • After 20 minutes, the tortillas will be fully cooked with slightly browned edges.

Make tacos or serve with curry:

  • I used some curry sautéed vegetables and raw onions for these tacos.
  • Just load with your favorite protein and veggies, and your soft tacos are ready.
  • Or enjoy with your favorite low-carb curry, sautéed veggies and scrambled tofu, or any protein or your choice.

Notes

  • You can skip the almond flour and add 1/4 cup of shredded cheddar cheese.
  • Those using egg should drain the juice from grated zucchini.
  • This dough works great as a pizza base too. If using for pizza, add Italian seasoning to the dough mixture.

Nutrition

Calories: 63kcal

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And some more low-carb recipes that you may love!

Low-carb vegan baked cauliflower hash browns

cauliflower hash browns

mixed nuts sugar-free nutella

mixed nuts sugar-free nutella

vegan low-carb zucchini tortillas/rotis #healthy #vegan vegan low-carb zucchini tortillas/rotis #healthy #vegan

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25 comments

Elena September 6, 2017 - 9:05 pm

5 stars
Geeat recipe, love the addition of zucchini and no wheat flour. I m going to be a fan of this tortilla for sure!

Reply
Sophie September 6, 2017 - 10:11 pm

Thank you so much!

Reply
Regina September 6, 2017 - 9:38 pm

Looking for ways to use my garden zucchini. Could you freeze these? Also, how many cups of shredded zucchini do you think you used. Medium Z’s could be any size. My garden z’s are huge.

Reply
Sophie September 6, 2017 - 10:12 pm

Hey Regina,
Thank you. Yes, you can freeze these. Pack in resealable bags or wrap them individually before freezing. I used approximately four cups of shredded zucchini.

Reply
Anna @ shenANNAgans September 8, 2017 - 1:04 am

I’ve been making excuses for way to long to follow your low carb plant based only meals to see how different I’ll feel, so love to follow your journey not just for recipes but your success. Loving the tortillas, the meal looks amazingly colorful, healthy and just delicious.

Reply
Sophie September 8, 2017 - 10:43 am

Thank you Anna. It’s an enjoyable yet tough journey to go completely plant based. However, I like the idea of this change for good. I hope you enjoy making these cute little tortillas. I am kind of addicted now.

Reply
Mira September 9, 2017 - 3:37 am

What an amazing recipe! I’ll definitely be trying it for kids lunches and more

Reply
Sejal September 10, 2017 - 9:38 am

Can I leave out the nutritional yeast and psyllium husk?

Reply
Sophie September 11, 2017 - 7:43 am

Yes, you certainly can. Use spices and more chia instead.

Reply
Chris January 28, 2018 - 1:20 am

I haven’t used nutritional yeast before and have found both flake and powdered forms available, just wondering which one you use in this recipe?
Many thanks,
Chris

Reply
Chris January 28, 2018 - 2:00 am

Hello, I haven’t used nutritional yeast before and have discovered both flakes and powdered products are available, just wondering which one you use for this recipe.
Thanks & kind regards,
Chris

Reply
Sophie January 29, 2018 - 10:02 am

Hey Chris, I use flakes in most of my recipes.

Reply
Chris January 30, 2018 - 1:31 am

Thanks so much for your reply Sophie… off to the shops, can’t wait to try these! 🙂

Reply
Ethel February 15, 2018 - 2:20 pm

5 stars
Do you have a YouTube channel?

Reply
Sophie February 16, 2018 - 12:16 pm

Right now, I actually don’t have one

Reply
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Madhavi July 21, 2018 - 12:37 am

5 stars
I am vegetarian and on a IF+keto lifestyle for few months now. Going keto has and still is a challenge as there are few options for vegetarians like me. Most keto veg recipes have egg which I do not eat. So, I am stalking the web looking for recipes that suit my needs, and this recipe is a great find. So glad I found this…thank you so much !!

Reply
Sophie July 21, 2018 - 9:20 pm

I hope you will enjoy this recipe. It’s my family favorite!

Reply
Erin August 26, 2018 - 12:20 pm

I’ve made this recipe twice and while I love the concept and the flavour I struggle with the process. My tortillas stick like crazy (I’m using parchment paper on baking sheets) and find I have to increase the cooking temp and more than double the cooking time – and they are still a pain to work with. Any suggestions?

Reply
Sophie August 26, 2018 - 3:11 pm

Hey Erin,

Try adding some pshyllum husks to make the dough more manageable. Sometimes, zucchini lose a lot of water and make the dough sticky. While chia seeds keep the dough well-combined, husk makes it stiff and doughy. Hope it helps

Reply
Erin August 26, 2018 - 8:20 pm

Thank you! I will definitely try this!

Reply
Anna November 5, 2018 - 8:35 pm

Can you use flax eggs instead of the psyllium husk?

Reply
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