I know what you’re thinking as you scan the recipe. A microwave, really? Yes, really, I say. I’m pretty sure the inspiration for this recipe was a combination of desperation and laziness. Desperation from trying to cook out of a tiny apartment kitchen and laziness in wanting a gluten-free tortilla to appear in front of me immediately. The microwave it is! You can also make these on a griddle, too, of course. Just make sure you get a thin, even layer of batter and flip the tortilla once it is looking pancake-ish and bubbles form on top.
For even quicker set up, alternate between two plates so you can prepare one tortilla while you have one cooking. Once you make these a few times, you’ll get the hang of it and be able to make these really quickly. I usually make the entire batch, but you can half it, too, if you’re just wanting to put together a quick lunch or dinner. How about some chicken tacos? Sí, por favor.
These tortillas taste faintly of coconut if you eat them by themselves. Once they are filled with some sort of shredded chicken goodness and guacamole, the coconut profile disappears.
This recipe contains cream cheese. If you don’t do dairy, I have a dairy-free tortilla recipe coming up soon!
- 4 tbs coconut flour
- 4 oz cream cheese
- 4 eggs
- 1/4 tsp salt
- 1 tbs grassfed butter
- Add all ingredients except for butter to a blender and blend on high for 1 minute.
- Add about 2 tbs of batter to a buttered dish. Tilt and rotate the plate with a circular motion so the batter coats the plate evenly and batter is spread 6" in diameter.
- Microwave for 1:15. If center is still wet, microwave in additional increments of 15 seconds.
- Wipe plate and rebutter between tortillas.
- Warm tortillas on a skillet to achieve brown spots. Skip this step if you will be rolling up the tortillas for a recipe (like enchiladas).
- Repeat for remaining batter.
- Recipe yields (12) 6" tortillas