Vegan Crepes/ Taco Style

³ Description

A delicious recipe for a healthy tortilla option that is high in protein and low in calories. Is gluten free, dairy free, vegan and sugar free.

² Ingredients

•  1 oz Cilantro
•  1 serving (serving = 1 oz) Lisanatti Almond Mozzarella Style Cheese Alternative
•  1/4 tsp Cumin
•  1/2 cup, chopped Cabbage
•  15 slice Carrots
•  3 medium Mushrooms
•  1/2 cup, chopped Sweet Red Peppers
•  1.25 cup (8 fl oz) Water
•  1/4 cup Chickpea Flour (Besan)
•  1/2 tsp Baking Soda
•  1 serving (serving = 2 tsp dry mix) McCormick Original Taco Seasoning Mix
•  1/4 tsp Sea Salt
•  1 serving (serving = 1/4 tsp) Spice Islands Cayenne Pepper Spice
•  1 serving (serving = 1 scoop) Sun Warrior Vanilla Protein Powder
•  1/2 serving (serving = 1 tsp) Bob's Red Mill Double Acting Baking Powder
•  1 serving (serving = 2 tbsp) Bob's Red Mill Flax Seed

q Directions

Recipe for the garbanzo and protein tortilla

1/4 cup chickpea flour (garam flour)
1 1/4 c water
2 tbsp flax seeds
1/2 tsp baking soda
1 tsp taco seasoning
1/4 tsp salt or more Celtic sea salt
Pinch cayenne pepper
1/4 tsp backing powder
1/4 tsp Cumin (optional)
1 scoop natural flavor sunwarrior protein

Mix all ingredients together in a food processor and keep apart for at least 15 minute. Brush a fry pan with coconut oil and food for both sides. About 2 min per size. Note. If you don't have sunwarrior you can add more chickpea flour but don't substitute it for other protein brand each brand have it's own taste.
Filling: (optional be free to add your favorite filling)
1 once of almond mozzarella cheese
1/2 carrot cut in slices
1/2 capsicum
Cabbage
2 tbsp chopped Cilantro
3 mushrooms
Cut the veggies in strips and fill each tortilla with it. You can heat the tortillas to melt the cheese. Serve it with salsa home made salsa or hot sauce.

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