Fiesta Fajitas with Low Carb Tortillas

I wouldn’t normally mess with good Mexican food, but these tortillas are a game changer! With under 3 net carbs per tortilla, these are a tasty, easy on blood sugar alternatives to store bought ones- and a great source of fiber! Craving chips with your dinner? Check out the directions to easily make them into chips!


Fajita Ingredients:

  • 1 Red Pepper

  • 1 Green Pepper

  • 1 Yellow Onion

  • 1 Zucchini

  • 1 Yellow Squash

  • 1 bunch Brocolini

  • 1/4c olive oil

  • 2 Tbsp lime juice

  • Spices to taste (recommend at least 1tsp of each): salt, garlic powder, onion powder, dried cilantro, cumin, chili powder, cayenne pepper

  • 8-12oz Skirt Steak or Morning Star Steak Strips

    • Optional marinade: lime juice, minced garlic, olive oil, salt, pepper, cilantro, diced jalapeño

  • Optional toppings: Diced avocado, sour cream, fresh cilantro, salsa, hot sauce, cotija cheese

Low Carb Tortilla Ingredients (makes 12 six-inch tortillas):

  • 1 c almond flour/meal (can be found in the gluten free baking section)

  • 1 c ground flax meal (use golden flax meal if you don’t want them to be brown)

  • 3 Tbsp ground chia seeds (you can grind them in a coffee grinder if you have whole seeds)

  • 1/4 c coconut flour (also can be ground if you have shredded coconut)

  • 1 tsp salt

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1 c warm water

  • 1 Tsp butter or oil to grease skillet


If desired, marinate steak. Start on the tortillas, as the dough will need to rest at least 30 minutes before rolling. Combine dry ingredients (almond flour, flax, chia, salt, spices) in a medium bowl. Add warm water and mix with hands, forming into a ball. Let the dough rest 30 minutes-1 hour. Chop your vegetables in the meantime, adding them to a large bowl to season. Sprinkle vegetables with lime juice, olive oil, and spices, shaking the bowl to ensure everything is evenly coated.

Warm a small skillet to medium heat with 1 tsp butter or oil to make the tortillas. Form the dough into a log and cut with a knife into 12 equal pieces. Place parchment paper on the counter and fold it over the dough so it will have enough room to cover a six-inch tortilla. Roll the dough into a thin circle, and gently peel it off the parchment. Place it on the warm skillet for about 30-45 seconds on each side. You want them to be flexible, but no longer sticky. Alternatively, you can heat them longer to make crispy tostadas or chips (cut tortillas into triangles for chips before heating about 3 minutes each side).

When you are at least halfway done with the tortillas, heat a large skillet to medium-high for the vegetables, and another to medium for the steak or Morning Star Steak Strips. Add the vegetables and meat to their respective pans, cooking until the vegetables are crisp-tender and the meat/alternatives are done.

Layer vegetables, meat/alternative, cheese, salsa, and other desired toppings on each tortilla and enjoy!


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