BUCKWHEAT TORTILLAS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 oz Gluten Free Plain White Flour 1 oz. Buckwheat flour4 fl oz Milk1 large Egg, fresh2 tblsp Canola Oil1 tsp Baking Powder1 tsp Xanthan Gum 1 Chicken Breast, no skin, cut into gougons (strips)2 cloves garlic crushed and chopped1 cup Peppers, sweet, red, raw, sliced, 1 cup Onions, raw, sliced thinly 1 Red Ripe Tomato chopped 2" fresh Cucumber chopped4 tblsp Mayonnaise, regular 1 cup Tomato Sauce1/2 tsp Chili powder (optional)Cheese grated (optional)
Have your frying pan on the heat ready.
1) In a large jug, whisk the egg then add the milk, and oil and whisk again thoroughly.
2) Mix the flour, Xanthan Gum and baking powder in a bowl and add 1 spoon at a time to the egg mixture, beating well each time.
3) When you have included all the flour your mixture should resemble thick cream so add up to 1 cup of water to thin the mixture to the correct consistency.
4) add a teaspoon of oil to your frying pan to coat the base and use a ladle, or pour directly from the jug, enough mixture to coat the bottom of your hot pan. Flip or turn over to cook the top side when golden on the bottom
5) Put onto a clean, dry plate and lightly dust with a little flour and keep warm while you cook the remaining pancakes.
Have your tomato sauce heated through and ready to use
6) Add 1 tblsp Olive or vegetable oil to your frying pan and add the garlic and season with salt and black pepper. Fry for 1 minute
7) add the chicken strips and cook gently for approx. 3 minutes to brown
8) Add the sliced peppers and onions and fry again (the vegetables do not need to be cooked through but al dente!)
9) when the chicken is cooked properly remove from the heat. Season again if necessary.
10) Add your ready made, heated tomato sauce (to which you may add a little chili powder if you wish) and mix well to combine into the chicken
10) place one pancake on a large plate and spread mayonnaise over one side
11) place a few strips of chicken and veg mixture across the pancake in a line from one edge to the other.
12) Ramdomly add some pieces of tomato and cucumber
13) sprinkle some cheese over and roll the pancake to make a Tortilla.
14) place carefully onto a separate plate, cover and place in an oven to keep warm whilst you make the remaining Tortillas.
Number of Servings: 6
Recipe submitted by SparkPeople user WATERDRAGON54.
1) In a large jug, whisk the egg then add the milk, and oil and whisk again thoroughly.
2) Mix the flour, Xanthan Gum and baking powder in a bowl and add 1 spoon at a time to the egg mixture, beating well each time.
3) When you have included all the flour your mixture should resemble thick cream so add up to 1 cup of water to thin the mixture to the correct consistency.
4) add a teaspoon of oil to your frying pan to coat the base and use a ladle, or pour directly from the jug, enough mixture to coat the bottom of your hot pan. Flip or turn over to cook the top side when golden on the bottom
5) Put onto a clean, dry plate and lightly dust with a little flour and keep warm while you cook the remaining pancakes.
Have your tomato sauce heated through and ready to use
6) Add 1 tblsp Olive or vegetable oil to your frying pan and add the garlic and season with salt and black pepper. Fry for 1 minute
7) add the chicken strips and cook gently for approx. 3 minutes to brown
8) Add the sliced peppers and onions and fry again (the vegetables do not need to be cooked through but al dente!)
9) when the chicken is cooked properly remove from the heat. Season again if necessary.
10) Add your ready made, heated tomato sauce (to which you may add a little chili powder if you wish) and mix well to combine into the chicken
10) place one pancake on a large plate and spread mayonnaise over one side
11) place a few strips of chicken and veg mixture across the pancake in a line from one edge to the other.
12) Ramdomly add some pieces of tomato and cucumber
13) sprinkle some cheese over and roll the pancake to make a Tortilla.
14) place carefully onto a separate plate, cover and place in an oven to keep warm whilst you make the remaining Tortillas.
Number of Servings: 6
Recipe submitted by SparkPeople user WATERDRAGON54.
Nutritional Info Amount Per Serving
- Calories: 211.1
- Total Fat: 13.9 g
- Cholesterol: 49.1 mg
- Sodium: 382.4 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.6 g
- Protein: 7.7 g
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