Makes: 8
Takes: 50 mins
531 kcals per portion (filled tortilla)
29g of protein
Ingredients
Spinach Tortillas
200g fresh spinach
¼ cup (60 ml) olive oil
1 tsp salt
3 cups (360 g) gluten-free flour
1 tsp baking powder
Tunacado Mix
tin of tuna
15g vegan cheese
1/4 raw onion chopped
1/2 avocado
1/2 lemon juiced
tsp sesame seeds
Method
Start by wilting your spinach in a steamer, a pan or a microwave. Then transfer into a colander, drain and run under cold water.
Add the spinach into a blender along with oil and salt. Blend until smooth.
Place the flour and baking powder in a large bowl and whisk to combine. Add spinach puree and a little water. Mix to combine with your hands and knead until a soft dough forms.Gage the consistency as you go - if more flour is required or more water, add accordingly.
Shape dough into a large ball, and chill for 20 minutes.
Divide the dough into 6-8 equal portions. Dust a work surface with a little flour, if needed. Flatten the dough pieces to make 8-/10-inch disc shapes. Use a knife (or pizza cutter!) to create the circular tortilla shape.
Heat a non-stick pan over medium heat. Cook the tortilla for 1-2 minutes or until brown spots appear. Then flip and cook on the other side.
Once all have been cooked, put to the side and prepare your tunacado filling. Crush half of an avocado in a bowl, then add your lemon juice and all of your other weighed ingredients to the mix. Once combined, put into the microwave for 1-2 mins (yes, the microwave! don't worry, this won't affect the ingredients, it will elevate the overall taste of the mix!)
Remove from the microwave, and pack the mixture into a tortilla, then close. Once tortilla is closed, use a sharp knife to slice it in half and serve with lemon wedges. Enjoy!
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