Here I actually baked them for 7 minutes....5 minutes is all that is needed unless they are to be used in a casserole...then you want them cooked a little more. Because normally you would finish them off (once filled with a nice filling) in a frying pan with a little light olive oil in the pan. Then they get a lovely, lightly crispy exterior with an appetizing golden brown color. NOTE: Here is a little known fact....you don't even have to bake these, just fill, fold, roll and in a little olive oil in nonstick frying pan, fry on both sides until golden (make sure the filling is warm first). These will be crispy but there will be spots where it will be more doughy (the sides) and the contrast is just like real tortillas. Try it both ways and see what you prefer! :)
MIRACLE DOUGH TORTILLAS
My favorite tortillas. So much better tasting than commercial low-carb tortillas, although the latter have their uses in casseroles, for instance, like my Mexican Lasagna. These are better as stand-alone tortillas and boy are they ever good! So easy using my homemade Miracle Dough. However, this time I took a tip from the Fat
Head Pizza recipe and used cream cheese instead of butter to make lovely,
pliable tortillas. These are tasty-tasty.
Work with them while they are still warm as they are then even more
pliable. Nuke 10 to 20 seconds if at any
time they become less pliable. Usually it’s not an issue. I made a Chicken Enchilada Casserole using these tortillas....worked really well. I'll share that recipe soon.
I am obsessed with these tortillas. I far prefer them to the commercial low-carb tortillas which are so high in sodium and preservatives that they last forever even on the shelf! They also don't taste anywhere near as good as the Miracle Dough Tortillas. You can make so many different fillings - only limit is your imagination. One of the simplest is simply spreadable cream cheese blobs (or regular cream cheese) and grated Cheddar cheese). Fill your prepared burrito, fold over the filling and roll gently to close, sealing the edges slightly with your fingers.
NOTE: You don't have to make all the tortillas on the same day. I wrap the remaining small dough balls in plastic wrap and refrigerate them. The next day, nuke one of them for 20 seconds on high (I have a high-powered microwave oven, so depending you may need more time - first try the lesser amount of time). I have a feeling that these would freeze for a month, but since I have not done that, I cannot guarantee the results.
I am obsessed with these tortillas. I far prefer them to the commercial low-carb tortillas which are so high in sodium and preservatives that they last forever even on the shelf! They also don't taste anywhere near as good as the Miracle Dough Tortillas. You can make so many different fillings - only limit is your imagination. One of the simplest is simply spreadable cream cheese blobs (or regular cream cheese) and grated Cheddar cheese). Fill your prepared burrito, fold over the filling and roll gently to close, sealing the edges slightly with your fingers.
NOTE: You don't have to make all the tortillas on the same day. I wrap the remaining small dough balls in plastic wrap and refrigerate them. The next day, nuke one of them for 20 seconds on high (I have a high-powered microwave oven, so depending you may need more time - first try the lesser amount of time). I have a feeling that these would freeze for a month, but since I have not done that, I cannot guarantee the results.
Update: I don't often bake these anymore - just fill, fold and fry up in a little light-tasting olive oil in a nonstick frying pan on both sides until lovely and golden brown and crispy with soft sides.
INGREDIENTS: 
Miracle Dough Tortillas:
2 cups grated Mozzarella cheese (500 mL)
(finely grated)
2 oz regular cream cheese, OR spreadable cream cheese (60 g)
11/3 cups Gluten-Free Bake Mix 2, OR Gluten-Free, Grain-Free Bake Mix (325 mL)
1 egg
1/4
tsp Montreal® Chicken seasoning (1 mL)
1 tbsp coconut flour (15 mL)
1 tbsp coconut flour (15 mL)
Chicken Vegetable Filling:
4 cups diced cooked, seasoned chicken (1 L)
1 cup cooked diced onion (250 mL)
0.5 oz cream cheese per tortilla (15 g)
3 tbsp grated Cheddar cheese per tortilla (45 mL)
Sour cream
INSTRUCTIONS:
Preheat
oven to 325°F
(160°C).
In
medium glass bowl, place Mozzarella cheese and cream cheese; nuke 2
minutes. Place Gluten-Free Bake Mix 2, OR Gluten-Free, Grain-Free Bake Mix on top. In small bowl, beat egg
with fork and beat in Montreal® Chicken seasoning.
Add to glass bowl and mix all together well with a wooden spoon. Add coconut flour and work it in to make a dough ball that is not too sticky. Divide dough into 6 equal pieces. I used an electronic scale to be precise and
they weigh around 2.4 oz (68 g) each. (This is an anomaly. I easily get 7 tortillas when I use the pre-packaged grated Mozzarella cheese from Costco or Price Smart as it is called in Panama).
Flatten
ball into a circle. Cover with parchment
paper and with a heaving rolling pin, roll each ball out to about a 7 or 8-inch
(17 - 20 cm) circle. If at any time the
dough becomes more resistant to rolling, nuke 10 seconds. Place on parchment-lined cookie sheet (don’t
use wax paper – they will stick!). Bake
in oven 5 minutes. Fold two edges towards filling and roll gently. Easiest to work with the tortillas while they are still slightly warm. If they should become less pliable, nuke 20
seconds.
In nonstick frying pan in light olive oil, over
medium heat, place filled and folded tortilla in the center. Cook on both sides briefly until golden
brown. Serve warm with plenty of sour
cream, if desired.
Chicken Vegetable Filling: In medium bowl, combine chicken and
onions. Place filling down center of
tortilla with 0.5 oz cream cheese bits and smothered in grated Cheddar
Cheese. Fold Tortilla and seal with
either a tiny bit of cream cheese or sour cream.
Variation:
For a Grain-Free version: Use a bake mix made up of 2 cups (500 mL) almond flour
and 2/3 cup (150
mL) coconut flour. Usually the carbs are 1 gram less per serving.
Helpful Hints: The butter that I normally use in my Miracle Dough is replaced with
cream cheese. I think the butter makes
for lovely, crispy, often flaky pie crusts (savory and sweet), but the cream
cheese helps these tortillas to be more pliable. For a Grain-Free
version, use a bake mix made up of 2 cups (500 mL)
almond flour and 2/3 cup
(150 mL) coconut flour. You can freeze the leftover mixture (or make half the amount which is the exact amount you need for this recipe) and use it in combination with a bit of Parmesan cheese (kind in a can or bottle) to bread meats or vegetables. You can also use for a grain-free version, my new Keto Bake Mix (use 1 1/2 cups; 375 mL) - The tortillas will have this analysis with the Keto Bake Mix: 282.9 cal, 15.9 g protein; 21.9 g fat; 3.7 g fiber; 4.5 g carbs
Bake tortillas closer to 10 minutes (keep an eye on them) if you are going to use them as layers in a casserole.
Bake tortillas closer to 10 minutes (keep an eye on them) if you are going to use them as layers in a casserole.
Yield: 6 tortillas - /if you get 7 tortills
1 tortilla with GF Bake Mix/filled
tortilla
255.6/405.6
calories
13.8/26.6
g protein
18.7/29.0
g fat
0.5/0.5 g fiber
6.5/7.9/5.5 g net carbs - last one is unfilled for 7 tortillas
MIRACLE DOUGH TIPS: - Please note:- USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE! There are several variations of this kind of dough on the internet, but mine is different to all the others out there. I am getting very adept with this dough. Use a fork to make it come together. At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board. Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial). Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings. I put the dough ball on parchment paper and cover the dough with plastic wrap and using a rolling pin (sometimes I use my special small one for pie dough), roll it out with ease. If at any time the dough becomes resistant to rolling, nuke it approximately 10 to 20 seconds and away you go again!
Here is a pic of the dough ball - lovely, soft and malleable!
Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well. I get mine from Price Smart in South America, which is the same as Costco in the United States.
I tried this one below a couple of times.
I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer. I could be wrong. CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.
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