These soft, flexible tortillas are so quick and simple to make. They’re the perfect wrap for taco meat, quesadillas, and fajitas. They’re also high in protein, and contain less than 1 gram of carbs each. Fill them with your favorite savory fillings and toppings, and enjoy!

Yield: 7 tortillas

Serving size: 1 tortilla


  • 3 oz cooked chicken breast
  • 2 oz cream cheese
  • 5 large eggs
  • 1/2 tsp. salt
  • 1 tsp. butter


  1. Starting with the eggs, place the first 4 ingredients into the blender.
  2. Blend on the puree setting until the mixture is smooth.
  3. Heat a non-stick omelette pan over medium heat. Melt about 1/8 tsp. of the butter in the pan. You only need enough to coat the bottom of the pan.
  4. Pour 1/3 cup of the batter into the pan. Let it cook for about 1 minute, or until it has cooked half way, and can be flipped.
  5. Flip the tortilla, and cook for a few more seconds, until it is lightly golden brown on both sides.
  6. Wipe the pan out with some paper toweling or a clean cloth, and repeat the cooking process until you have used up all of the batter. You will need to adjust the heat up and down as necessary during the cooking process.
  7. Serve warm or at room temperature.
  8. Store any leftovers in a closed container under refrigeration, once the tortillas have completely cooled.
Less than 1 Carb Per Tortilla
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.