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Add the 6 ounces of canned chicken (or any cooked chicken), 4 eggs, and 2 egg whites to a blender.

Blend on high until the mixture is completely smooth and pourable. Ensure there are no lumps.

Heat a non-stick skillet over medium heat.

Pour a portion of the batter into the hot skillet, tilting the pan immediately to spread the batter into a thin, even circle. The size of the tortilla will depend on how much batter you pour and the size of your pan.

Cook for 2 to 3 minutes, or until the edges of the tortilla begin to lift from the pan and the bottom is lightly golden brown.

Carefully flip the tortilla and cook for an additional 45 seconds to 1 minute, until cooked through.

Remove the cooked tortilla from the skillet and place it on a plate. Repeat with the remaining batter.

Allow the tortillas to cool completely before serving. This helps them firm up and become more pliable.


Add the 6 ounces of canned chicken (or any cooked chicken), 4 eggs, and 2 egg whites to a blender.

Blend on high until the mixture is completely smooth and pourable. Ensure there are no lumps.

Heat a non-stick skillet over medium heat.

Pour a portion of the batter into the hot skillet, tilting the pan immediately to spread the batter into a thin, even circle. The size of the tortilla will depend on how much batter you pour and the size of your pan.

Cook for 2 to 3 minutes, or until the edges of the tortilla begin to lift from the pan and the bottom is lightly golden brown.

Carefully flip the tortilla and cook for an additional 45 seconds to 1 minute, until cooked through.

Remove the cooked tortilla from the skillet and place it on a plate. Repeat with the remaining batter.

Allow the tortillas to cool completely before serving. This helps them firm up and become more pliable.
