Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Plain flour or masa harina; (corn based) |
| \N \N | Hot water |
| 1 \N | Pinches salt |
| 1 tablespoon | Oil |
| 2 cups | Mixture salad greens |
| 1 cup | Mozzarella; (grated) |
| 1 cup | Baked ricotta; (sliced) |
| 1 cup | Tempeh |
| 2 tablespoons | Walnuts or pecans |
| 1 teaspoon | Chilli |
| 2 tablespoons | Coriander leaves; finely chopped |
| 2 \N | Avocados; diced |
TORTILLA DOUGH
FILLING MIXTURE
Mix the flour and salt with enough water to produce a firm dough, then knead oil into the dough.
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).
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.
Filling Mixture:
Place all the ingredients into a bowl and mix well.
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.
For a final touch, add a dollop of sour cream and fresh coriander.
Converted by MC_Buster.
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.