Flaxseed tortillas stuffed with chicken and peppers
These tortillas are gluten free, egg and milk free, and vegan. I can be stuffed with anything, today I chose roasted chicken and peppers with a chard salad with sour cream. The taste is definitely unusual and you should get used to it, but it is a great and healthier substitute for all those who need it.
Preparation steps
- Bring water to a boil. After it boils, add flax seeds (which you have previously crushed in a blender, if you have not already bought them crumbled)
- Remove the mixture from the oven and stir until a dough-like mixture is obtained, approximately 2-3 minutes.
- To heat the pancake pan to a medium temperature, I greased it with coconut oil, but it can be any, and it needs very little because flax seeds are greasy in themselves, so this mixture doesn’t stick to the pan.
- Halve the mixture, or if you want one larger tortilla, then put the whole mixture on the pan. It will be a little harder to arrange in the pan at first, but when you start baking it will be easier. It is easiest to use a spatula and press the tortilla lightly until you get the desired shape and thickness.
- After 2-3 minutes, turn the tortilla over to the other side and repeat the same process with a spatula.
- When done, place it on kitchen paper that will soak up excess fat.
- I meanwhile put pieces of chicken and red pepper in a wok pan to bake, adding spices. I made a salad of freshly chopped chard to which I added mileram, to serve as a sauce, and to make the whole dish a little crispier.
Serving
Tortillas go with everything, they can be made sweet with melted chocolate and wild berries, or some jam. I eat them the most with my avocado sauce (you have the recipe on my profile) and chicken.
