These soft tortillas were divine! We topped them with hummus, chicken, black beans, leafy greens, avocado and parsley pesto. Only made six so it was a perfect lunch time meal for the family during the school holidays.

Ingredients:

• 3 Eggs, Whisked
• 1/2 C. Almond Milk
• 2 T. Coconut Flour
• Pinch of Sea Salt

Directions:

1. Combine all ingredients in a medium sized bowl, starting with the eggs.  It is on the runnier side.
2. Grease a pan and with medium heat, pour mix to make 5-6 inch sized “tortillas.”  It takes about a one minute per side.
3. Place your toppings on and EAT!

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