These soft and pliable tortillas are low carb, keto-friendly, carnivore and high protein. The tortillas need just 2 ingredients and don’t require a tortilla press. They are delicious on their own and can also be used for wraps, burritos and more.
These tortillas are so easy to make and ready in just minutes. Blend the ingredients in a blender and then cook the tortillas in a pan on the stove. I always have to make a few extra because I end up snacking on them as they are cooking.
Ingredients
- Chicken breast
- Eggs
Chicken breast: To make this recipe even easier, I used canned chicken breast. You will need to drain the water before using. You can also cook chicken breast to use for this recipe.
Eggs: The tortillas use a combination of eggs and egg whites to get their soft, light, pliable structure. Do not only use whole eggs because the tortillas will be too eggy and dense.
How to Make Low Carb Tortillas
- The chicken breast, eggs and egg whites are blended together in a blender until smooth.
- Add about 1/4 cup of batter to a heated 10-inch nonstick skillet. Tilt the pan to spread out the batter so that it is a thin circle, around 7 inches in diameter.
- Cook the tortilla for a few minutes and then flip and cook the other side until done. Repeat with remaining batter.
Texture
The tortillas are light, soft, and pliable. They do have a chicken flavor to them but I actually really enjoy that they do because it gives them a lot of flavor without needing seasoning or adding other ingredients.
Expert Tips
- You can double or halve the recipe to make more or less tortillas.
- Make sure to use a combination of eggs and egg whites. Do not use whole eggs in place of egg whites because the tortillas will turn out eggy and dense.
- You can use liquid egg whites in place of the egg whites needed in the recipe.
More Keto Tortilla Recipes
2 Ingredient Keto Tortillas
Ingredients
- 2 (5 oz/142 g) cans chicken breast, drained about 184 grams total of drained chicken
- 2 large eggs + 6 large egg whites
Instructions
- Add the drained chicken, eggs and egg whites to a high powered blender. Blend on high until smooth, about 30 seconds. The batter should be pourable.
- Heat a 10-inch nonstick skillet over medium heat.
- Pour about ¼ cup of the batter into the skillet, tilting the pan to spread it into a thin circle, about 7 inches in diameter.
- Cook for 2-3 minutes or until the edges start to lift and the bottom is lightly golden. Flip and cook the other side for another 30–60 seconds.
- Transfer the finished tortilla to a plate and repeat with the remaining batter.
- Let the tortillas cool completely before serving. Store any uneaten tortillas in an airtight container, with parchment paper in between each tortilla to prevent sticking, in the fridge or freezer. Reheat leftover tortillas before serving.
Notes
- If you don't want to use canned chicken breast, you can use poached chicken breast (you'll need to poach around 8 oz of skinless chicken breast to have enough cooked chicken for the recipe). Once poached chicken is done cooking and cooled, measure out 184 grams/6.5 oz of cooked chicken. Shred the chicken before adding it to the blender. Make sure your chicken is cooled before adding. Also add a pinch of salt (canned chicken breast already has salt added) to the blender. Then add your eggs.
- I used Amazon Grocery Canned Premium Chunk Chicken Breast.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- You can use liquid egg whites in place of the egg whites needed for this recipe. I do not recommend using just whole eggs for this recipe. The tortillas will come out thick, dense and eggy. I also don't recommend only using egg whites because the tortillas come out a little dry.
- I used a nonstick skillet and did not need to grease the pan before using. If your tortillas are sticking, you can add a little oil to the pan.
- I recommend reheating stored leftover tortillas in the microwave or on the stove so they become soft and pliable again.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
