Make the Coconut Flour Tortillas: In a large bowl, whisk well coconut flour, water, and egg whites.

Stir in salt, garlic powder, and baking powder. Mix well.

On medium low fire, place a nonstick medium pan. Once hot, lightly grease with cooking spray and add ¼ cup of batter. Tilt pan to evenly spread the batter.

Cook one side until browned, around 2 to 3 minutes. Flip over and cook the other side for a minute or to desired brownness. Transfer to a plate. This recipe makes 6 tortillas but you will only use 4.

In a bowl, whisk well cream cheese until light and fluffy.

Stir in lemon juice and chives.

On a flat surface, lay four tortillas and evenly divide stuffing on each tortilla. Spread and fold tortilla in half.

On medium high fire, place a nonstick pan and lightly grease with 1 tsp of oil. Cook tortilla until browned, around a minute. Flip and cook for another minute. Repeat process for remaining tortilla.

Serve and enjoy.