These tortillas opened a whole new door of possibilities for us. Given that they are a little bit labor intensive, they aren’t something I suggest every day, but once in a while it’s nice to have that tortilla to wrap some meaty goodness into.
I’m amazed at how well these tortillas hold up to heat (as in when baking enchiladas). Yes, they are much more fragile than typical corn or flour tortillas, but they still get the job done. We tested these out on some clients at our gym a while back and they indeed were a hit, especially when dipped in guacamole! It’s really critical to have a good non-stick pan for these, as otherwise you’ll have a heck of a time getting these tortillas to release from the skillet.
¼ cup (40 g) coconut flour
8 large egg whites
¼ teaspoon baking powder
½ cup (125 mL) water
~ coconut oil
- Whisk all ingredients together in a bowl, making sure no lumps remain. If you want thinner tortillas, add 1–2 teaspoons more water.
- Preheat a small nonstick skillet over medium heat. Place about 1 teaspoon coconut oil in the pan. Swirl around to coat.
- Pour about 3 tablespoons of the batter into the pan, tipping the pan from side to side while you pour in the batter (to get a very thin tortilla). Do not attempt to flip the tortilla unit you are sure the first side is golden brown. Otherwise, the tortilla will rip.
- Once nice and golden brown, flip over and brown on opposite side. Remove to plate, and repeat process (adding in some coconut oil, the batter, etc.). You should get about 8–10 medium-sized tortillas (if you make yours very thick, you will get less).
Variations—You could try doing cumin-spiced tortillas, chili-spiced, or for more of a treat, some cinnamon or nutmeg would be lovely.
Do Ahead—Make these a day or two in advance, store them in a ziplock bag, and then reheat when you need them.