Directions
First, cook the chicken.
Preheat your oven to 400°F (200°C).
Place the chicken breast in a baking dish lined with parchment paper and bake for 30-35 minutes, or until cooked through and fork-tender.
Once cooked, let it rest for a few minutes before shredding or dicing.
While the chicken is baking, prepare the tortilla batter.
In a medium mixing bowl, add the egg whites, water, coconut flour, almond flour, salt, and avocado oil.
Whisk vigorously until the batter is smooth and well combined.
Let the batter rest for 10 minutes. This allows the coconut and almond flours to fully absorb the liquid, which is key to the perfect texture.
Now, cook the tortillas.
Place a non-stick skillet over medium heat and lightly grease it with avocado oil.
Pour 1/4 cup (960 ml) of the batter into the center of the skillet, using the back of a spoon to spread it into a thin, even circle.
Cook for 3-4 minutes per side, flipping carefully, until the tortilla is golden brown and cooked through.
Repeat with the remaining batter to make four tortillas, placing them on separate sheets of parchment paper to cool slightly.
Assemble your tacos.
In a bowl, combine the cooked chicken with the sliced avocado and shredded lettuce.
Squeeze the juice from a lime wedge over the top and toss gently.
Stuff each warm tortilla with the chicken filling and serve immediately with extra lime wedges.
Keep the skillet heat on medium. Almond and coconut flours can burn easily, so a lower, steady heat ensures the tortillas cook through without becoming too dark.
