8 egg whites
⅓ cup coconut flour
¼ tsp baking powder
10 Tbsp water
Coconut Oil (for pan)
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp chili powder
¼ tsp pink Himalayan salt
In a large bowl, add egg whites, coconut flour, baking powder, and water. Whisk until combined or mix it in a blender.
Whisk in any seasonings, if using, that you prefer.
Heat a medium skillet, heat a small of coconut oil on low heat and swirl to coat.
Drop a ¼ cup of the batter into the pan and swirl to spread the batter out like a tortilla.
Allow it to cook for a couple of minutes until it starts to bubble or sides lift up. Flip and cook an additional minute.
Add more coconut oil as needed for the other tortillas. Makes about 6 fajita sized or 10 small taco tortillas.