Whisk together the flax meal and 2 tablespoons water in a large bowl; let sit for five minutes to thicken slightly.
Add the chickpea flour, water, salt and cumin and whisk until there are no lumps. The mixture should be about the consistency of pancake batter. If you want thicker tortillas, use only 2/3 cup water. I liked the texture at around 1 cup of water; just add water a tablespoon or two at a time until you reach a consistency you like.
Preheat a lightly greased 9-inch frying pan over medium heat. Pour about ½ cup of batter into the pan and swirl to coat the bottom. Let cook for 2-3 minutes or until you see the edges start to dry out. You will easily be able to slide your spatula underneath the tortilla when the bottom is fully cooked and ready to be flipped. Flip and cook for an additional 30-60 seconds, then remove from pan and repeat with another ½ cup of batter.
I didn't need to re-grease the pan between tortillas, but if your tortillas start sticking to the pan, add a little oil to the pan and swirl it around before adding the batter. I laid the cooked tortillas flat on a plate, slightly overlapping each other. I folded a few of the last ones in two since I was running out of space, but the thicker tortillas started to break along the fold. I would recommend storing the cooked, cooled tortillas on a plate covered with plastic wrap in the fridge.
To kale burrito your tortillas: Add 3 cups of kale to the pan over medium-high heat once you're finished cooking the tortillas. Cover and steam for 1-2 minutes. Add four egg whites--whisked until foamy--chopped tomatoes, grated parmesan, salt and pepper. Scramble everything until cooked through. Top with avocado, roll up and eat!