Chili Spiced Tortilla Wraps Recipe

DIRECTIONS

1. Combine coconut flour, chili powder, flax meal, and salt in a small bowl.  Set aside.  
2. Whisk the egg whites, whole egg, coconut milk, and sugar substitute.  Add the flour mixture, mix to combine, then allow to sit for 5 minutes. 
3. Preheat an electric griddle to 350°F. Lightly brush the skillet with oil. Measure ¼ cup of batter onto the griddle, spreading out into a 5-inch tortilla shape, no more than 1/4 -inch thick. Cook for at least 7 minutes on the first side, until it can be flipped with a spatula without falling apart. Flip and cook for another 3 minutes, or until cooked through and beginning to brown on the edges. Repeat, brushing with oil between batches, until 4 tortilla wraps are made.
4. Place cooked tortillas on a paper towel with a paper towel between each.  Eat while warm, or refrigerate for up to a week in an airtight container with paper towels between. Warm in a dry skillet over medium high for 30 seconds per side before serving. Alternatively, freeze for up to 3 months. One tortilla is one serving.

No electric griddle? These can be made on the stove top. Heat a large non-stick skillet with 1 teaspoon of oil over medium-high heat. Reduce heat to medium, and using a 1/4 cup measure, pour batter into pan and spread out into a 5-inch tortilla shape.  Allow to cook for 3-5 minutes, until golden brown underneath and fully set on the top.  Flip over and cook 1-3 additional minutes.  Repeat for remaining 3 tortillas.