For years I’ve been looking for a good low-carb tortilla recipe so I can make all my favorite Mexican dishes. The recipe below combines shredded cheese, eggs and almond meal to make the tortilla dough. Chopped spinach adds flavor and an extra boost of nutrition.
I use these tortillas as soft taco shells, filling them with fish, chicken or beef, as well as for all sorts of wraps. You can even make a big batch and store them in the refrigerator for up to a week, or in the freezer for up to three months. Thaw frozen tortillas in the refrigerator overnight, and reheat in the microwave or in a hot skillet.