By Tiffany Watts, blogger at Dilesia
There is not a single person who does not love tortillas.
They originated from Mexico when they used to be prepared from corn flour and lard. This combination may seem strange, but from a nutritional point it’s rather logical. Animal fats are deeply nourishing and satisfying, and bring extra nutritional value to the high-carb corn flour. Therefore the end product — the tortilla — becomes a balanced source of substantial nutrients and quality calories.
Nowadays tortillas are made of all kinds or flours, most of them wheat-related cultures. With the rise of the gluten sensitivity symptoms nationwide new versions of gluten and grain-free flours are being manufactured. We can now enjoy almond, buckwheat or quinoa flour tortillas available at any supermarket worldwide.
The thing is that the original corn tortillas are totally gluten free, but the quality of corn has greatly deteriorated. Therefore, we suggest a healthier tortilla recipe below using leafy savoy cabbage, popular in France. It is slightly thicker than plain white cabbage, but has more flexible and bubbly leaves. The leaves are perfect for wrapping, making for perfect tortillas straight from nature.
Since this base is very low in calories, we will use multiple protein sources to balance the nutritional value. We will also use high-quality fats to make the tortillas both satiating and delicious.
Tip: Looking for dessert? Check out this delicious Butternut Squash Cheesecake recipe, which combines butternut squash pie flavors with the texture of cheesecake!
Porcini & Quinoa Savoy Cabbage Tortilla Recipe
Prep Time: 10 min
Cook Time: 10 min
Yields: 4 tortillas
- 1 medium sized savoy cabbage
- 200 gr porcini mushrooms
- 1 cup dry quinoa, soaked for 8 hours
- 1 avocado
- 1 tomato
- 4 tbsp hummus paste or homemade pesto
- 2 handfuls of leafy greens
- 1 handful of sprouts
- 2 tbsp ghee, coconut oil or butter
- salt, pepper
1. Rinse quinoa and put in a saucepan with 2 cups of water. Boil until soft and tender. Salt and set aside.
2. Rinse and chop the porcini into large chunks on a cutting board.
3. Put butter or oil in a small pan on medium heat. Slightly sauté the mushrooms for 5 minutes stirring from time to time. Season with salt and pepper and remove from the heat.
4. Slice avocado and tomatoes.
5. Separate the large outer leaves of the cabbage and give them a good rinse.
6. Start by spreading the hummus or pesto on the bottom.
7. Then spread the other fillings on top and roll a tight wrap. You can use onion springs to make a knot.
You can add or sub any vegetable with a favorite one. You can add stir-fried meat chunks to make the meal even more substantial.
Now that you have this idea for a healthier version of tortillas endless possibilities arise. This base is suitable for all kinds of special diets, and it is a good fit for parties.
Have a healthy tortilla recipe to share? Let us know in the comments below!
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