Low Carb Tortillas

8		large Egg Whites
1/3  cup		Coconut flour We use this
10  tablespoons		Water
1/4  teaspoon		Baking powder We use this
1/4  teaspoon		garlic powder We use this
1/4  teaspoon		Onion powder We use this
1/4  teaspoon		chili powder We use this
1/4  teaspoon		salt

Tip: Click on the ingredient links to learn the nutritional information for all the Low Carb Tortillas ingredients. The serving size for any ingredient in Low Carb Tortillas may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Add egg whites, coconut flour, baking powder and water in a bowl. Combine well (should be a uniform, watery mixture).
Optional: add seasonings and mix.
Heat a skillet (any size you want your tortillas to be) to low heat. Wait until the pan is hot, spray with cooking spray, and drop some of the mixture into the center (i like to use a 1/4 measuring cup).
As quickly as possible tilt the skillet on all edge to spread the batter as thin as possible. You can always add more in the areas not covered.
Allow it to cook for a couple minutes until it starts to rise/bubble or you lift it up and the other side has browned. Flip and cook for 1 additional minute.
Repeat process until all the batter is cooked. The above mixture made 16 small taco sized tortillas for us.
TIP: If your first tortilla doesn't spread thin enough on the skillet (comes out more like a pancake) add more water to the egg white mixture and mix!