In a bowl combine all tortillas' ingredients, whisk well and and let the batter sit for 8-10 minutes.
Heat the oil in a frying pan over a medium-high heat and fry tortillas for 2-3 minutes on each side or until cooked through. Set aside to cool.
Heat a clean frying pan over a medium heat, place one tortilla, sprinkle with cheese, put the lid on, wait until cheese begins to melt and add shredded chicken meat, more cheese and cover with another tortilla.
When the cheese is melted, remove the quesadilla from a pan, cut in four slices and sprinkle with fresh parsley before serving (optional).
For the best result, use ground coconut flour that is very fine. This helps with texture and you can make thin tortillas. The xanthan gum helps make the tortilla sturdy and resilient without breaking it when removing.You can replace heavy cream with unsweetened almond milk. You can also reduce the amount of whole egg and add an extra egg white. However, you will need to test and adjust the amount of flour used to obtain your desired consistency.We have tried this recipe with almond flour yet. We'll publish an almond flour version as soon as we try.