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.
- 3 Eggs, Whisked
- 1/2 C. Almond Milk
- 2 T. Coconut Flour
- Pinch of Sea Salt
- Combine all ingredients in a medium sized bowl, starting with the eggs. It is on the runnier side.
- Grease a pan and with medium heat, pour mix to make 5-6 inch sized “tortillas.” It takes about a one minute per side.
- Place your toppings on and EAT!