Tortilla plus

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



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.

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