Never miss a post!

Paleo Tostada, Gluten-Free and Raw

Paleo Tostada, Gluten-Free and Raw

This gluten-free and raw paleo tostada forms the foundation of a delicious, clean and healthy  Mexican paleo family dinner. Toss in your favorite Mexican salad ingredients—I love lettuce, tomatoes, jicama, grilled chicken or a turkey burger, some salsa or spice it up and mix in this tandoori guacamole—and serve! I make incredible hamburgers and use these wraps as my “buns.” They are always a hit!

There are tons of paleo ethnic meals out there. I hope that you enjoy this delicious tostada as part of your next ethnic meal, and please do share your experience with me including photos!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Paleo Tostada, Gluten-Free and Raw

  • Author: Tina Turbin
  • Yield: 2 large “family-style” tostadas or a number of wraps 1x


This delicious paleo tostada forms the foundation of a delicious Mexican paleo family dinner. Toss in your favorite Mexican salad ingredients and enjoy!


  • 1 cup chia seeds
  • 2 cups sundried tomatoes
  • 2 teaspoons sea salt
  • 1 teaspoon Mexican spice blend (carried in most stores)
  • ¼ cup fresh cilantro, chopped
  • ½ teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon chipotle powder
  • 1 cup filtered water


  1. Set aside 1 cup of the sundried tomatoes and the 1/4 cup of cilantro.
  2. Blend everything else in a high-powered blender until smooth.
  3. This mixture will be thick so you may have to use a spatula to scrape the sides of the blender and re-blend if necessary.
  4. Put this blended mixture into a small-medium size mixing bowl and mix in the remaining sundried tomatoes and cilantro until fully incorporated.
  5. If making tostada shells, use two more mixing bowls of the same size, line them by placing 2 Teflex dehydrator sheets inside the bowls. Spread the Chia mixture over the sheets using a rubber spatula.
  6. If you aren’t making tostada shells, simply spread the mixture on the dehydrator sheets.
  7. Spread the contents up on the edges of the bowl to create a bowl shape with the mixture.
  8. Set your dehydrator at 105F.
  9. Dehydrate the mix for 11-20 hours and check for dryness.
  10. When dry, remove tostada from bowls and very gently peel off the Teflex sheets.
  11. Check the underside of the shell.
  12. Flip to dry further if needed, 2 hours maximum.
  13. Happy, healthy and delicious eating!
  14. Enjoy!

From my kitchen to yours,

Tina Turbin

If you have any questions or suggestions just email me at Tina (at)

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating