Salsa Chicken & Coconut Tortillas

I'm so glad I have friends who told me about the Paleo Comfort Foods cookbook, every single recipe in it makes my mouth water. I've been eating tortilla-less Mexican food since the beginning of the year nd I'm so excited to be able to have tortillas again!!!

Batter after whisking ingredients

These tortillas made from coconut flower were the very first thing that caught my eye. It's a super easy recipe that would allow me to have tacos again!! What's not to love?? You can find this recipe on page 118 of the cookbook.

Here's what you'll need to make them:

1/4 cup of coconut flour

8 large egg whites

1/4 teaspoon baking powder

1/2 cup of water

Tortilla cooking

Here's what you do:

~Whish all ingredients together in a bowl, making sure there are no lumps (this took a little bit). If you want thinner tortillas, you can add 1-2 more teaspoons of water (I opted for extra water).

~Preheat a small skillet over medium heat. Place about 1 teaspoon of coconut oil in the pan. Allow it to melt and coat the pan.

~Pour about 3 tablespoons of batter into the pan, tipping the pan from side to side while you pour the batter (this is super important - didn't do it on the first one and it was a major fail!). Don't attempt to flip the tortilla until you are sure the first side is golden brown so the tortilla doesn't rip.

~Once golden brown, flip the tortilla over and brown on opposite side. Remove to plate and repeat the process (adding coconut oil as needed).

This recipe should produce about 8-10 tortillas (it made 8 tortillas for me).

Plate of finished yumminess!

To go with the tortillas I made shredded salsa chicken in the crockpot.

Here's how I made that:

4 boneless skinless chicken breasts

One large container of organic salsa (I got mine from Trader Joe's)

Toss the chicken and the salsa in the crockpot with just a little bit of water. Cook on low for about 8 hours. When finished the chicken should shred easily, I just pulled it apart with a fork.

Finished product

I had planned on making chicken tacos, but the tortillas didn't cooperate, so I just put some chicken on top of the tortillas and ate it that way. It worked just fine and tasted awesome, but I think next time I may add even bit more water to make the tortillas a little thinner.

A few other notes - I think these tortillas would be awesome with some cumin, chili powder or ancho chili powder in them. Also, if you're not a fan of coconut, you may want to use a bit of olive oil in the pan instead of coconut oil, because these definitely have a coconut-y taste. On that note, if you're looking for something sweet, I think these tortillas would be amazing with some cinnamon, nutmeg and/or coconut sugar (of course using the coconut oil to cook them). I think they'd be nice with a little bit of coconut milk ice cream on top!