• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Manganese, Iron, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups Plain flour or masa harina; (corn based)

  2. Hot water

  3. 1 Pinches salt

  4. 1 tablespoon Oil

  5. 2 cups Mixture salad greens

  6. 1 cup Mozzarella; (grated)

  7. 1 cup Baked ricotta; (sliced)

  8. 1 cup Tempeh

  9. 2 tablespoons Walnuts or pecans

  10. 1 teaspoon Chilli

  11. 2 tablespoons Coriander leaves; finely chopped

  12. 2 Avocados; diced

Instructions Jump to Ingredients ↑

  1. TORTILLA DOUGH FILLING MIXTURE Mix the flour and salt with enough water to produce a firm dough, then knead oil into the dough.

  2. Divide the dough into small balls and individually wrap in plastic until ready to use (can be made a day in advance and kept in the refrigerator).

  3. Place each ball between baking paper and roll out with a rolling pin or an iron (to cook at the same time, turn the iron on high heat and press down over the baking paper), or use a skillet over high heat and press the tortilla down with a damp cloth when air bubbles form. When they are all cooked, set aside on a serving plate.

  4. Filling Mixture:

  5. Place all the ingredients into a bowl and mix well.

  6. To serve: fill each tortilla with the salad mixture and top with a salsa of diced tomato, salt, pepper, extra virgin olive oil and lemon juice.

  7. For a final touch, add a dollop of sour cream and fresh coriander.

  8. Converted by MC_Buster.

  9. Per serving: 185 Calories (kcal); 15g Total Fat; (66% calories from fat); 7g Protein; 10g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 0 Vegetable; ½ Fruit; 2½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.


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