Directions 10 steps | 80 Minutes
Measure and prep all ingredients.
Make the tortillas. In the jar of a blender, add the eggs and almond flour. Blend the eggs and almond flour together until smooth.
Heat a pan with a thin layer of avocado oil. Pour two tablespoons of the batter into the pan and quickly pick up the pan and tilt it in a circle to spread the batter into a thin 6-inch circle. Cook for 30 seconds, flip and cook for just a few seconds more. Remove to a plate and repeat with the rest of the batter. Set aside. (See notes.)
Make the filling. Heat a large skillet over medium heat and add a tablespoon of avocado oil. Add the onions and sauté until soft, about 5 minutes. Add the garlic, jalapeño, cumin and chile powder. Sauté for another minute and then turn off the heat. Set aside.
Make the sauce. Scoop the flesh of the avocados into a blender or food processor. Add the cilantro, heavy cream, chicken broth and ¼ cup of the sautéed onion mixture. Blend until smooth.
Return the skillet with the remaining onion mixture to medium heat and add another tablespoon of oil. Add the chicken and season with salt. Sauté until the chicken is cooked through, about 3-5 minutes.
Preheat the broiler. Wrap a broiler pan in foil and grease with avocado oil. Place a few of the tortillas on the pan and scoop 1/4 cup of filling into each one, arranging the filling in a straight line down the middle of the tortilla. Wrap the tortillas around the filling and nestle them close together. Repeat with the remaining tortillas and filling.
Top with the sauce and sprinkle with cheese, ensuring that there are no uncovered bits of tortilla that will burn under the broiler.
Broil for 2 minutes, or until the cheese is bubbly and starting to brown.
Serve immediately. Enjoy!
- Your keto "tortillas" may not come out in perfect circles and they may tear, but don't worry because they'll be covered in sauce and cheese in the end anyway! You can also use any store-bought keto-friendly tortillas you like.