Discover these incredibly simple 2 Ingredient Keto Tortillas, a fantastic low-carb and high-protein alternative to traditional tortillas. Made with just chicken and eggs, these tortillas are naturally gluten-free, light, and surprisingly flexible. They are perfect for creating delicious keto wraps, tasty low-carb tacos, or using as a quick and healthy sandwich alternative. Save time by making a double batch and freezing some for convenient, easy meals later in the week.
If you're following a ketogenic diet or looking to reduce your carbohydrate intake, these homemade keto tortillas are a game-changer. The combination of protein-rich chicken and eggs creates a satisfying and versatile base for your favorite fillings. Their neutral flavor makes them adaptable to both savory and even slightly sweet keto creations. Enjoy the freedom of wraps and tacos without the guilt of added carbs and gluten.
With minimal ingredients and a straightforward blending and cooking process, these easy keto tortillas can be ready in no time. Say goodbye to store-bought low-carb tortillas with questionable ingredients and hello to a fresh, homemade option that fits perfectly into your healthy lifestyle. Their flexibility and durability make them ideal for rolling, folding, and filling with your favorite keto-friendly ingredients.
Just 2 Ingredients for Keto Tortillas: Chicken and Eggs
How to Make Simple 2 Ingredient Keto Tortillas:
Add the drained canned chicken breast, whole eggs, and egg whites to a high-powered blender.
Blend ingredients on high speed until completely smooth, about 30 seconds. The resulting batter should be easily pourable.
Heat a 10-inch nonstick skillet over medium heat.
Pour approximately ¼ cup of the keto tortilla batter into the hot skillet. Immediately tilt the pan in a circular motion to spread the batter into a thin circle, about 7 inches in diameter.
Cook the keto tortilla for 2-3 minutes, or until the edges start to lift and the bottom appears lightly golden.
Carefully flip the chicken tortilla and cook the other side for an additional 30–60 seconds.
Transfer the finished low-carb tortilla to a plate and repeat the process with the remaining batter.
Allow the cooked keto tortillas to cool completely before serving.
To store, place any uneaten tortillas in an airtight container in the refrigerator or freezer, using parchment paper between each tortilla to prevent sticking.
Reheat leftover gluten-free tortillas in the microwave or on the stove until soft and pliable before serving.
[cooked-sharing]
2 servings
2
Donia says
In the first photo it looks like almond flour or some other kind of powder ij the blender, am I seeing the wrong photo.
Betsy says
Good eye! 😊 It might look like that, but it’s actually just the blended chicken and eggs mixture. Once it’s fully blended, it can take on that light, powdery look in photos. No flour is used in this recipe at all!