3-4 chicken breasts (or 6 thighs), cut into strips
Oil for cooking chicken
1 medium onion, diced
1 red pepper, cut into strips
1 tsp cumin
2 cups cheddar cheese, grated
8 oz cream cheese, cubed
2 cups salsa
6-8 tortillas 5" (SF, GF recipe below)
Preheat oven to 350˚F
Warm oil in a large skillet and cook chicken over med/high heat until fully cooked. Add cumin, peppers and salsa (reserve 1/2c for topping) and heat until warm. Turn off heat and add cheddar (reserve 1/2c for topping) and cream cheese. Mix well. It doesn't need to fully melt.
Fill tortilla shell enough so you can still roll them closed. Place seem side down in a 9x13 baking dish. Pour remaining salsa over top and sprinkle with remaining cheese. Bake until cheese is melted and slightly browned.
Let cool slightly (filling will be crazy hot) and serve with a side salad.
(sugar free, grain/gluten free)
makes 8-10 tortillas 5" round
1/4 cup grape seed oil
2 pinches of salt
1/4 cup coconut flour
2/3 cup unsweetened almond milk (though I used 1cup to thin it out more)
Whisk together eggs, oil and salt. Sift in coconut flour and blend until there are no more lumps. Add the milk and blend well. Heat a pan or flat griddle over med/low heat. Wipe with a small amount of olive or coconut oil. Pour 1/8 cup batter onto hot pan and spread quickly (rotate pan in your hand or spread with bottom of spoon). Cook for 3 minutes or until you can safely lift to flip them over. Transfer to plate and cover to keep them warm. (I stored them in the microwave).
I could fit 5 on my griddle at one time, making the 5th a baby ones for our littlest.
You really need to get the batter spread fast because they cook quickly. I found this recipe more suited for crepes because the coconut flour was so sweet. Here are links to some other recipes I would like to try as a replacement. These would break pretty easy as well, but for baking them like I did, it would be okay.
Berry Cole Slaw
4-6 cups green and purple cabbage, finely sliced (approx. 1/4 head of each)
1/4 cup finely diced red onion
1 cup blueberries
1 cup sliced almonds
Dressing: (might need to adjust, because I didn't measure)
1/4 cup grape seed oil
1-2 tbsp wine vinegar
1/2 lemon squeezed
1 tsp xylitol (to taste)