TORTILLAS
These are larger tortillas than suggested in
volume 1 – specifically for the Chicken Quesadillas, page___. Double the recipe, if desired to make the
same meal the next day or another wrap meal. These are very much like whole wheat tortillas.
1 tsp SPLENDA® Granular, (5 mL)
optional
1/2 tsp
xanthan gum (2 mL)
1/2 tsp
onion salt, OR salt (2 mL)
5 to 7 tbsp warm water (75
to 105 mL)
(I usually need the former amount)
2 tbsp olive oil (30 mL)
In medium bowl,
combine Gluten-Free Bake Mix, page___, SPLENDA® Granular if using, xanthan gum and onion salt, OR
salt. In food processor, combine dry
ingredients with 5 tbsp (75 mL) warm water.
Process until a large, sticky dough ball forms. Form 4 dough balls weighing approximately the
same – around 70 grams (electronic scale is helpful).
Between two pieces of
parchment paper (this is not optional), roll dough out to a tortilla shape (doesn’t have to be
perfect). Remove top sheet of parchment
paper and using a thin plastic spatula (thinner the better), pry the tortilla
loose and place in nonstick frying pan that has been brushed with a small
amount of olive oil. Cook over
medium-low heat briefly, flip and cook very briefly on the other side. Repeat.
Helpful Hints: If you have a
very powerful food processor, then you may need less water – either way begin
with the smaller amount and add water by the tablespoon (15 mL) after
that. The extra moisture helps the tortillas to remain flexible. These tortillas are
still fairly small; so don’t roll them out too thin, but you also don’t want
them too thick or they will crack after cooking. Also, do not overcook them as they will
become brittle and lose their flexibility.
Tricky, but after a bit of practice, these are quite easy to make and
really tasty! Double the recipe, if
desired.
I find that using a
small rolling pin designed for rolling crusts in a pan, gives one a lot more
control to get that lovely, round shape for the tortilla as one can see better
too. I roll the dough out (start from center, roll upwards and then
downwards) and keep turning the parchment paper and rolling it out. Store the tortillas in a sealed plastic bag,
either at room temperature or in the refrigerator for longer storage.
Yield: 4 wraps
1
wrap
158.4
calories
5.6
g protein
11.1
g fat
7.2
g net carbs
CHICKEN
QUESADILLAS
These are made with the wraps on
page___. Very tasty and filling. One of
these with a simple salad makes a good lunch and two of these will make it so
that you won’t be hungry for hours and hours!
These are very similar in taste and texture to whole wheat tortillas.
2 cups cooked,
diced chicken (500 mL)
1/3 cup
salsa (75 mL)
2 tbsp mayonnaise (30 mL)
1 cup grated Monterey Jack
cheese (250 mL)
Larger Flexible Wraps,
page___
In medium bowl, combine chicken, salsa and mayonnaise;
stir to combine. Stir in Monterey
Follow directions for Larger Flexible Wraps,
page___. In lightly-oiled, nonstick
frying pan, place wrap. Cook very
briefly (about 45 seconds), flip and place filling in the center. Fold over from both sides to the center to
cover filling. Continue to cook briefly,
add a bit more oil if necessary to the pan, and carefully flip again using 2
spatulas; cook until browned and crispy on the other side as well. Serve immediately while warm or keep them
warm in a low oven until all the wraps are made.
Yield: 4 servings
1
wrap plus filling
507.2
calories
50.9
g protein
28.0
g fat
8.9
g net carbs