This low Sodium Tortilla shell recipe is dapted from the Tasty Kitchen , love the site and love the recipe ideas! The others are additions I wanted to try.
Bread in moderation is not all bad. I’m offering 3 variations that I like to play with on this recipe to offer more fiber, less sodium, and plenty of flavor.
3 cups organic unbleached flour
1 tsp Mr. Rush salt free seasoning
(This one has vegetable base, tomato, bell pepper, onion, garlic, carrots,celery, spinach)
1/2 teaspoon baking powder
1/3 cup organic olive oil
1 cup hot water
I mix all the dry ingredients, put the oil in the hot water and mix it all together. I then make 12 balls and roll them out really thin on a floured surface. Cook in a hot ungreased skillet (medium heat) for 20-30 seconds each side.
When cooled, I store these in a freezer bag in the Fridge for about a week-10 days.
They are delicious!
Spinach Tortilla Shells
3 cups unbleached organic flour
1 tsp salt free seasoning
1/2 tsp. Baking powder,
4 Tbsp olive oil,
6oz fresh spinach
3/4 cup water.
Place water in sauce pan and heat spinach until just wilted.
Puree and set aside. Mix dry ingredients. Add pureed spinach and water mixture with oil, then pour into dry ingredients, mix and knead about 5 min. Separate into 12 balls.
Heat a hot (set at medium several minutes) ungreased skillet, roll each ball very thin and heat =each side 20-30 seconds, set aside to cool. Store in large freezer bag for 1 week.
They won’t last that long.
Flax seed and Chia Wraps
2 cups organic unbleached flour
1 1/2 cups flax seed meal
2 tablespoons chia seeds (added to hot water)
1/3 cup olive oil
1 tsp salt free substitute
1/2 tsp baking powder
1 cup hot water
Mix and prepare the dry ingredients, add the wet ingredients and cook a directed above. Enjoy with this tasty filling.
(slow cooked in a crock pot all night with all fat trimmed and seasoned well with 1/2 tsp salt, 1/2 tsp pepper and one onion. 1 tsp salt free seasoning.
Saute 1 head of chopped cabbage with 2 carrots, 1 onion, 1 clove of minced garlic, until cabbage softens. Add 1 can (or 2 fresh) diced tomatoes with a pinch of salt, 1/2 tsp pepper, and a bay leaf.
Add one box low sodium vegetable broth and 1 cup quinoa simmer until quinoa is completely done….about 20 min.
Fill shells with cabbage mixture, top with some pulled beef and drizzle with some barbecue sauce……just a little!