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5 from 3 votes

2 Ingredient Keto Tortillas

These high-protein, low-carb tortillas are made with just chicken and eggs. Naturally gluten-free and low in carbs, they’re light, flexible, and perfect for wraps, tacos, or a quick sandwich alternative. If you have extra time, make a double batch and freeze some for easy meals later.
Servings: 8 tortillas
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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.
Serving: 1tortilla, Calories: 54kcal, Carbohydrates: 0.3g, Protein: 9g, Fat: 2g, Saturated Fat: 1g, Sodium: 142mg, Sugar: 0.2g
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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