Mix all your ingredients together in a microwave-safe bowl so that the cheese is coated with the almond flour and xanthan gum.
Place your bowl of cheese in the microwave for 1 minute. Knead the cheese with a spoon to mix the ingredients until it forms a ball of dough. Then microwave your dough for 30 more seconds. Kneed the dough with the back of a spoon again..
Place the mozzarella dough between two long sheets of parchment paper. Roll the dough out until it about ⅛ cm thick. Remove the top layer of parchment paper and cut out your tortillas with a knife. Use a small bowl as a guide for cutting out the tortillas. You should be able to cut out about 6 - 15cm tortillas.
Collect the scraps, place them back into your bowl and microwave them again for another 15-30 seconds to soften the dough. Roll the scraps back out between the parchment paper and cut out 2 more tortillas.
Store the tortillas in an air tight container or bag in the refrigerator for up to a week. To cook the tortillas place them in the middle of a hot pan without oil. Let the tortilla crisp for 5-15 seconds on each side. Tortillas are best used warm.
You may get more or fewer tortillas depending on the size that you cut. You can use this dough to make larger or smaller tortillas.
You can also use a tortilla press to form your tortillas if you have one. Simply cut the dough into 8 equal portions and roll into 8 balls before placing them one at a time in the tortilla press.