Ube Tortillas

These purple tortillas are made with just three ingredients and come out vibrantly colored, naturally soft, and completely gluten-free. Cooked mashed ube, cassava flour, and salt combine into a smooth, pliable dough that presses flat beautifully and cooks up tender and flexible in just a few minutes on a hot comal. They are one of the most visually striking things you can put on a taco plate.

This ube recipe is a simple, fun way to bring Filipino-inspired flavors and a bold pop of color to your everyday cooking.

Why You’ll Love These Purple Tortillas

• Three ingredients, 30 minutes: No yeast, no resting, no complicated technique.
• Naturally purple: The color comes entirely from the ube itself. No food dye, no artificial coloring, just the naturally stunning purple pigment of the purple yam.
• Gluten-free and flexible: Cassava flour keeps these naturally gluten-free and gives the tortillas the elasticity and flexibility they need to fold around fillings without cracking.
• Sweet or savory: They work with both savory fillings like grilled meats and roasted vegetables and sweet fillings like fruit, cream cheese, or nut butter for a unique dessert wrap.

Ingredients Needed to Make Purple Tortillas

• Ube (purple yam): cooked and mashed until completely smooth and lump-free. Steam, boil, or roast the ube until very tender before mashing. Ube is available fresh at Filipino and Asian grocery stores. Frozen mashed ube is a convenient substitute and works equally well.
• Cassava flour: a gluten-free flour made from the whole cassava root. It behaves more like wheat flour than other gluten-free flours and gives these tortillas their elasticity. Add it gradually since the amount needed depends on the moisture level of your cooked ube.
• Salt: a small but important amount that brings out the earthy sweetness of the ube and balances the flavor of the finished tortilla.

Dietary note: these purple tortillas are naturally gluten-free, grain-free, and vegan.

How to Make These Purple Tortillas

Step 1: Make the Dough

Combine the mashed ube, cassava flour, and salt in a large mixing bowl. Mix using your hands until a smooth, cohesive dough forms. The dough should hold together easily and feel slightly tacky but not sticky. If it is too wet, add cassava flour one tablespoon at a time. If it is too dry and crumbly, add a teaspoon of water at a time.

Step 2: Portion the Dough

Divide the dough into portions roughly the size of a golf ball, about 10 to 12 pieces depending on how large you want your tortillas.

Step 3: Press

Line a tortilla press with two pieces of parchment paper. Place one dough ball between the parchment and press firmly until the tortilla is about 1/4 inch thick. If you do not have a tortilla press, roll each ball out between two sheets of parchment paper using a rolling pin.

Step 4: Cook

Heat a comal or cast iron skillet over medium-high heat until hot. Cook each tortilla for 3 to 4 minutes per side until lightly browned in spots and cooked through. Avoid the temptation to press them too thin or they will become fragile.

Step 5: Keep Warm

As each tortilla comes off the heat, stack them and cover with a clean kitchen towel to keep them warm, soft, and pliable until ready to serve.

Storing

Store cooled tortillas in an airtight container or zip bag in the refrigerator for up to 3 days. Reheat on a dry skillet for 30 to 60 seconds per side to restore flexibility. They can also be wrapped individually in plastic wrap and frozen for up to 1 month. Thaw at room temperature and reheat before using.

What to Serve With These Purple Tortillas

These purple tortillas are stunning as the base for tacos, burritos, or quesadillas. Use them with any protein you love: grilled chicken, shrimp, pulled pork, or roasted vegetables. The earthy sweetness of the ube pairs particularly well with spicy, bold fillings like jerk chicken or the braised beef from the Beef Stew Sandwich recipe on this site. For a beautiful brunch spread, serve them with scrambled eggs, avocado, and the Garlic Cilantro Sauce alongside the Breakfast Pizza Egg Bites.

What People Ask About Purple Tortillas

What is ube?

Ube is a purple yam that is a staple ingredient in Filipino cuisine. It has a mildly sweet, nutty, earthy flavor and a natural purple pigment that produces the vibrant color in these tortillas. It is commonly used in Filipino desserts like ube halaya, ice cream, and cakes.

Is cassava flour the same as tapioca flour?

No. Both come from the cassava root, but they are processed differently. Cassava flour is made from the whole dried root and behaves more like a general-purpose flour. Tapioca flour is extracted starch only and is used primarily as a thickener. They are not interchangeable in this recipe.

Can I use sweet potato instead of ube?

Purple sweet potato produces a similar color and texture and is a reasonable substitute if ube is unavailable. The flavor will be slightly different, leaning sweeter and less earthy, but the tortillas will work well.

Can I make these purple tortillas ahead of time?

Yes. Cook the full batch, let them cool completely, and refrigerate in an airtight container for up to 3 days. Reheat briefly in a dry skillet before serving to restore their flexibility.

Where can I find ube?

Fresh ube is available at Filipino grocery stores, many Asian supermarkets, and increasingly at larger international grocery stores. Frozen mashed ube and ube powder are widely available online and at most Asian grocery stores year-round.