Step 1

Add the drained chicken, eggs and egg whites to a high powered blender. Blend on high until smooth, about 30 seconds. The batter should be pourable.

Step 2

Heat a 10-inch nonstick skillet over medium heat.

Step 3

Pour about ¼ cup of the batter into the skillet, tilting the pan to spread it into a thin circle, about 7 inches in diameter.

Step 4

Cook for 2-3 minutes or until the edges start to lift and the bottom is lightly golden. Flip and cook the other side for another 30–60 seconds.

Step 5

Transfer the finished tortilla to a plate and repeat with the remaining batter.

Step 6

Let the tortillas cool completely before serving. Store any uneaten tortillas in an airtight container, with parchment paper in between each tortilla to prevent sticking, in the fridge or freezer. Reheat leftover tortillas before serving.