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Author:
Franco Salzillo
Tortillas are super handy. Tacos, quesadillas or enchiladas. There would be no Mexican food without tender tortillas. The thing with these beauties is that although they’re already quite healthy, they DO contain carbs, and if you’re following a low-carb diet, then no tortillas for you.
How to make low-carb tortillas? For starters, you need to substitute corn flour, and that’s no easy feat. Your safest bet is using almond or coconut flour, but there’s a problem. The tortillas will be too crumbly! And a tortilla that can’t handle a brothy filling is no good.
The answer is in using egg whites, and I promise, these tortillas aren’t eggy at all! In fact, they’re deliciously soft and starchy, just like real tortillas but better.
Coconut flour, just a teaspoon of olive oil and a few egg whites make a pretty resistant tortilla dough, but you still need something else. The answer is in raw spinach.
The leafy green will add color and strength to the tortillas, and it will add some nutrition, too, so that’s a win-win. You’ll end with a somewhat stretchy, fibrous tortilla that you can then use in any recipe or just eat as a side dish for any Mexican-inspired meal.
If you count the cooking oil, five ingredients are all you need to make these green tortillas, and since we’re using a blender to mix it all in, they’re also super easy to make.
Make use of a thin griddle or skillet over a high flame to make sure you have a hot surface that’ll cook the tortillas in minutes, if not seconds. And keep them warm until ready to eat. Good tortillas have short lifespans, so make them minutes before you serve dinner.
For starters, roll them up and enjoy them as a side dish. Tortillas are ideal for scooping any delicious sauce from the plate. You can also make tacos with them, and tacos come in all colors and flavors — from a tasty, scrambled egg taco to a beefy steak taco with melted cheese; there are literally a thousand ways of making good use of these delicious tortillas. Should we make ourselves a stack?
Add the spinach, egg whites, coconut flour and olive oil into a blender and blend in pulses until smooth.
Heat a thin skillet and spray with cooking oil. Add a few spoonfuls of batter to form a tortilla. Once it sets (less than a minute), flip once and cook for 10-15 seconds.
Store in a basket lined with a kitchen towel.
