Mexican Fiesta Chicken Tortillas or Burritos

Source: Kelly Weaver, GFCFKids

Have all ingredients out on the counter before you start frying because you have to move quickly.  Minimize your cleaning by chopping and grinding all ingredients in same food processor, and mixing all your ingredients in the same stand up mixer bowl.  When serving, play a little Spanish music for a really fun family night!

Flour mix:

2/3 cups GarfavaTM bean flour

1/3 cup sorghum flour

1 cup arrowroot

1 cup tapioca starch flour

Yields 3 cups (only 1 ¼ cups needed for recipe so store excess)

Ingredients:

1&¼ cups flour blend from above

½ tsp salt

¼ tsp guar gum

½ cup liquid egg substitute or two large beaten eggs

1& ½ cup water

1 Tbsp oil

½ tsp fresh lime juice (optional)

1/3 cup measuring cup

oil for frying

Mix all dry ingredients in stand up mixer, on slow speed. Add egg and a little water to flour blend and mix.  Blend in remaining water, lime juice, and 1 Tbsp oil.  Mixture will be runny.  Place the bowl in fridge for 20 minutes. 

Heat 9” pan over high heat and brush or mist bottom with oil.  Lightly dust bottom of pan with salt before pouring 1/3 cup batter in the pan, swirling around in the pan to cover bottom.  Cook until appears ready to flip (the bottom is dry and top appears like it is starting to cook (like a pancake).  Flip and cook other side until done.  Remove from pan and either fill immediately or cool on wire rack.  Separate with wax paper before storing.

Meat filling for tortilla:

1 lb cooked, dark chicken meat, ground or finely shredded in food processor

1 Tbsp fresh chopped cilantro

½ medium onion, chopped

¼ tsp cayenne pepper

½ tsp salt

2 Tbsp green salsa

2 Tbsp red salsa

Throw all ingredients in frying pan over medium heat and cook until done. Spoon filling into tortilla and top with lettuce, tomato, onion, etc and with Tofutti shredded cheese and sour cream (if soy is allowed).  Serve with guacamole (recipe below).

Makes 6 tortillas.

Guacamole:

Toss the following in a food processor and blend until smooth.

2 ripe avocados, peeled and pitted

1 juicy tomato

½ medium onion

½ tsp garlic powder

1 tsp fresh cilantro

a pinch of salt

¼ tsp cayenne pepper