Ingredients
Method
- Add the drained chicken, eggs, and egg whites into a high-powered blender. Blend on high until the mixture becomes smooth and pourable, about 30 seconds.
- Heat a nonstick skillet over medium heat. Let the pan get hot before adding the batter to prevent sticking.
- Pour about 1/4 cup of the batter into the skillet. Quickly tilt and rotate the pan to spread the batter into a thin, round shape about seven inches wide.
- Cook the tortilla for 2-3 minutes, until the edges lift and the bottom is light golden.
- Gently flip using a spatula and cook the other side for 30-60 seconds until fully set.
- Transfer the tortilla to a plate and repeat with remaining batter. Let cool completely before serving or storing.
- Store tortillas layered with parchment in an airtight container. Refrigerate up to 4 days or freeze for longer storage. Reheat before serving to restore softness.
Notes
For best results, use thoroughly drained canned or fully cooled and shredded poached chicken. Liquid egg whites can replace whole eggs for convenience. Avoid overcooking to maintain pliability. A nonstick skillet is essential; add a little oil if necessary. Reheat in a dry skillet or microwave with a damp paper towel to restore softness.