Raw Wraps or Tortillas

Contributed by Tammy Chaney

Ingredients
5 cups chopped mixed veggies (zucchini, tomato, celery, carrot, cucumber, spinach, or others)
3 Tbsp finely chopped shallot
2 tsp fresh lemon juice
1 Tbsp fresh orange juice
1 large clove garlic
2 Tbsp olive oil
1 tsp raw honey
1/2 - 1 tsp sea salt
pinch of cayenne (optional)
2 Tbsp chopped fresh cilantro
1/4 to 1/2 cup ground golden flax seeds
Spices of your choice (cumin, coriander, chili powder, cinnamon, etc.)*
*For falafel wraps: 1 tsp cumin, 1/4 tsp cinnamon, and 1 tsp coriander

Directions
1. Blend all ingredients (except golden flax seeds) in high-speed blender and pour mixture
into large bowl.
2. Add ground golden flax seeds and mix well.
3. Spread 2 1/2 to 3 cups of the mixture on non-stick sheets over mesh trays and dehydrate at 105
degrees for 6-8 hours, then flip over for another 1/2 to one hour. Make sure they are still flexible
for wrapping.
Use for many types of fillings. Place filling along front of wrap, roll wrap once over filling, tuck sides in
and continue rolling. Cut wrap in two on the diagonal.

Crispy Southwestern Quinoa and Chicken Burritos

Contributed by Beth Nielson

1 c cooked chicken
1 c cooked quinoa
1 c cooked/canned black beans
1 c corn (frozen, thawed)
1 c shredded pepper jack or cheddar cheese
1/2 c chopped red or green bell pepper
4 green onions, chopped
1/4 c chopped fresh cilantro

1/2 Tbsp chili powder
1 tsp cumin
1 tsp smoked paprika (i used regular)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp chipotle chili powder (i used Cayenne)
1/2 tsp sea salt
2 Tbsp lime juice

6 Tbsp non-dairy sour cream (optional)
6 tortillas - wheat or brown rice

In large bowl mix chicken, quinoa, corn, black beans, cheese, pepper, onion, and cilantro.
In small bowl combine dry spices. Toss with quinoa mixture. Add lime juice and toss well.

Put 1 tbsp of sour cream on tortilla with 1/6 of the mixture. fold opposing ends and roll. Secure with toothpick

To cook you can use a non stick griddle and cook over med heat until golden brown.

Garbanzo Bean Tortillas!

Okay, I'm a fan.  I've been off wheat for awhile trying to eliminate headaches.  I just came off a 10 day juice cleanse and found this recipe.  I just tried it this morning and used the shell to wrap a lot of yummy veggies in it with a little Vegetable Broth Seasoning Mix sprinkled on top. 

Combine a cup of the organic garbanzo bean flour with ½ teaspoons of salt and pepper.  Then add 1 ½ cup of luke warm water and 3 Tablespoons of olive oil.  Mix it all together, cover and let sit.  The longer the better – at least 30 minutes, but up to a couple days.  Then, preheat your over to 450 degrees with a small 7 or 8 inch skillet inside.  Once preheated, pull the skillet out, add a little butter or coconut oil and pour the batter in a stream until it reaches the outside of the pan.  Bake for 6 or 7 minutes.  Then I turned my broiler on low and broiled for like 3 or 4 more minutes.  Basically, just get the batter to set and turn brown.

I also tried just doing this on the stove top (which was much faster and worked great!)

Tomatillo and Poblana Salsa

Contributed by Madge Stephens

8 tomatillos unwrapped and diced
2 poblana peppers diced
1 red onion diced
1/4 c. cilantro
2 cloves garlic finely diced
Juice of 1 lime
2 Tbsp. of honey
salt and ground pepper to taste

Chicken Enchiladas with Tomatillo Chile Salsa

Contributed by Carol Nield

Extra virgin olive oil
1/2 medium onion
3 garlic cloves, chopped
1 1/2 tsp ground cumin
1/4 cup ww flour
2 cups chicken stock, low-sodium
Chopped cilantro
1 deli roasted chicken, boned, meat shredded (I have just used breasts, poached)
10 large ww tortillas
1/2# fat free cheese, shredded
Fat free sour cream
Chopped tomatoes
Heat a 2 count of olive oil in a medium saucepan over medium heat.  Add onion and cook till soft and carmelized.  Add garlic and cumin then cook for another minute.  Sprinkle on the flour, stir, then add chicken stock and stir till thickened.  Take off heat and add half (I don't do 1/2, maybe 1/3) of the roasted tomatillo chile salsa (posted under "salsa" in the recipe section), some additional fresh cilantro and fold in chicken.  Season to taste with salt and pepper. 
Smear some more salsa in the bottom of a baking dish.  Put the tortillas under the broiler for just a couple minutes or if you have a gas stove, flash them over the stove top flame.  Coat each tortilla with more of the reserved salsa.  Put a scoop of the shredded chicken-enchilada mix on top of the tortilla with a sprinkle of cheese.  Fold up tortilla and place in baking dish.  Pour any of salsa left on top of tortillas and remaining cheese.  Bake uncovered at 350 for about 30 minutes.  Garnish with cilantro and tomatoes.

Grilled Chicken Taco & Mango Salsa

Contributed by Carol Nield

1# boneless, skinless chicken breasts
2-3 juicy limes (I used 2)
1-2 T red wine vinegar (I used 1)
3 cloves garlic, minced or pressed (I minced)
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. kosher salt (I use sea salt for everything)
1/2 tsp. freshly ground black pepper

1.  Place chicken breasts in a heavy duty zip-top plastic bag.
2.  Squeeze limes over chicken.  Add splash of vinegar and the minced garlic.
3.  Preheat grill to medium-high heat (about 400 degrees F.)
4.  Combine chili powder, cumin, salt and pepper in a small bowl.  Remove chicken from bag and discard the used marinade.  Rub the spices into the chicken. 
5.  Place chicken breasts on the hot grill.  Grill for 7 minutes, turn, and grill for an additional 5-7 minutes (5 minutes for smaller chicken breasts, no longer than 7 minutes for larger ones.)  Remove from heat and let stand for 5 minutes. 

Serving suggestions:  Serve with whole wheat tortillas, Pico de Gallo, guacamole, shredded cabbage.

I made mango salsa and just put it on top and loved it!

Mango Salsa

2 mangoes, diced
1-2 avacodos
1/4 cup diced onion
juice of lime
cilantro to taste
juice of 1/2 orange
1/4-1/2 tsp sea salt (sure you could use any kind)
I made this up so not positive about the amounts, but it's not too rough, so I'm sure you can figure it out!

I grilled 4 small chicken breasts.  I think they would be yummy to make a taco salad.  Gonna try that!

Healthy Enchiladas

Contributed by Judy Clinger

Brown:
1 lb. lean ground beef
1 lb. turkey burger
(you may need a little olive oil to keep from sticking)

Drain meat and rinse
Then add:
1 pkg. taco seasoning
1 can diced tomatoes, juice and all
Simmer this.

In a seperate pan combine:
2 cans fat free cream of chicken soup
1 cup fat free sour cream
1/4 cup mayonaise (I hate low fat mayonaise)
1 can diced chilis
Heat sauce mixture, stirring well

Take a package of whole wheat tortillas and cut them in half.
Fill each tortilla half with a few spoons of the meat mixture and roll up and place in sprayed with Pam baking pan.

After you have filled and rolled all of your tortillas, cover them with the sauce mixture.

I covered all of it with a  cup of shredded fat-free cheddar cheese and a wee bit of regular shredded cheddar cheese.

Bake at 350 until the cheese melts (about 15-20 minutes.)

Mexican Lasagne

Contributed by Judy Rose

1/2 lb ground turkey
1/2 lb ground beef
1/2 cup chopped onion
2 8 oz cans tomato sauce
1 can black beans
1 8 oz can corn
1 4 oz can chopped green chilis
2 tsp chili powder
1 tsp cumin
1/4 tsp garlic powder
1/2 tsp oregano
6 whole wheat tortillas
1 cup shredded cheese divided (you can use whatever kind you like,lowfat is great)

Brown meat and onions.  Drain off fat.  Drain and rinse beans.  Mix in tomato sauce, beans, corn, chilis, & spices.  Bring to a boil.  Reduce heat & simmer for 5 minutes.

Spray 9X13 pan with no-stick cooking spray.  Spread 1/2 meat mixture on bottom.  Top with 3 tortillas.  Then add the rest of the meat, then 1/2 the cheese.  Finally, put the other 3 tortillas on and end with the other 1/2 of the cheese.

Bake at 350 for 15 minutes

This makes 12 servings
Calories 168
Fat 3 grams
Protein 15 grams
Sodium 130 mg
Carbohydrates 22 grams
Fiber 4 grams

Whole Wheat Tortillas

Contributed by Cathy Lind

3 cups whole wheat flour
1/3 cup oil
1 teaspoon salt
2/3 teaspoon baking powder
1 cup very warm water

Mix together the flour, salt and baking powder in a mixer.  Slowly add the oil while the is machine going.  If you are doing it by hand, mix in the vegetable oil with your fingers, "pinching" it until it's well blended.  Mix until it's dry and crumbly textured.

Slowly add the water, mixing until the dough is well blended and the dough is wet and dry-tacky.  It should be moist, be holding together well, and not sticking to the sides of the bowl too much.  If it's really sticky, add a teaspoon of flour at a time, mixing between each addition, until it's not sticky.

Knead the dough about 3-5 minutes in the mixer, or 5-8 minutes by hand.  Scrap down any "creepers".  The dough should form a ball.

Take the dough out and let it rest for 3-5 minutes.  Divide the dough into 2 pieces.  Divide each of those into 2 pieces.  Then divide each of those into 3 pieces.  There will be a dozen little pieces.  Roll them into little balls, and set them down.  Beginning with your first one, smush them in between your palms and flatten it into a circle.  Set it down and continue down the line.  Divide then rest; roll then rest; smush then rest;  and so on helps the dough rest enough to be pliable.  It will make rolling out the tortillas much easier.

Heat up a frying pan over medium heat.  Don't oil, spray or flour it.  The tortillas will not stick if the pan is already hot.  Do the rolling out, cooking and flipping all at the same time. 

On a lightly floured surface, roll the smushed dough balls out until they're about 7-8" across.  Put it in the warmed pan.  Be careful the pan is not too hot.  Timing here is crucial.  In about 30-45 seconds, tiny bubbles will start to form in the tortilla.  Flip it over.  If there are tiny spots of light brown, the temperature is great.  If the spots are more than tiny, or more than light brown, lower the heat.  Cook on the other side for 15-20 seconds.

Quick Taco Soup

 (Contributed by Sue Minson)

1 46 oz can V-8 juice
1 pound lean hamburger, cooked or 2 cooked shredded chicken breasts
3 14 oz cans beans-your choice, pinto, kidney, black, etc.
1 14 oz can corn
1 T taco seasoning or a pkg of taco seasoning mix like Lawrys

Mix all ingredients and heat through.  Serve with low fat sour cream or plain yogurt, low fat cheese, and corn chips.

Taco Pasta Salad

(Contributed by Denise Chadwick)

2 portions of whole wheat routine pasta
2 portions of lean ground beef
1/4 c. water
1 T taco seasoning
1 green bell pepper, diced
lettuce chopped
tomato’s chopped
onion chopped

2 T salsa
2 T fat free sour cream
2 T fat free cheese

Cook the pasta. then drain, Then soak in cold water.  While soaking cook the meat.  When the meat is done, stir in the seasoning(you can use lite taco seasoning, or chili powder).  When the beef is done, combine all the ingredients, toss the salad and enjoy.  This is one yummy salad.  

Beef Fajitas

1 1/2 lbs. beef flank steak

1 lg. onion, chopped (1 cup)

1 med. Green sweet pepper, cut into ½-inch pieces or 2 jalapeño     peppers, chopped

1 Tbsp. snipped fresh cilantro

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. bottled minced garlic

¼ tsp. salt

1 can stewed tomatoes (8 oz.)

12 flour tortillas (7 inch)

2 tsp. lime juice (up to 3 tsp.) (optional)

Shredded Colby and Monterey Jack cheese (optional)

Guacamole (optional)

Sour Cream (optional)

Salsa (optional)

Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.

Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)

Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.

To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.

Makes 6 servings.

California Tacos

(Contributed by Laurilee Coats)

Steamed broccoli
Whole grain Taco shells
Tomatoes
Green onions
Fat free cheese
Leaf lettuce
Salsa
Fat free sour cream or cottage cheese

You make it just like a regular taco only use broccoli instead of hamburger, it sounds gross, but is really good.  You may need to add some extra protein, I have added chicken to it before and it is good too.  Make sure your broccoli is drained very well or it makes your shell soggy.

Black Bean and Rice Enchiladas

(Contributed by Shelley Hunsaker)

1 green pepper chopped
1 med. onion chopped
3 garlic cloves minced (I used about 1/2 t. minced garlic)
1 T. olive oil
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) diced tomatoes with green chiles
1/2 cup picante sauce or salsa
1 T. chili powder (I used a little less)
1 t. cumin
1/4 t. crushed red pepper flakes
2 cups cooked brown rice
8 whole wheat flour tortillas
1 cup salsa
1 cup reduced-fat shredded cheddar cheese

In a large skillet, sauté the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin, pepper flakes; bring to a boil. Reduce heat; simmer uncovered until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

Spoon mixture into each of the tortillas and roll up. Place in a baking dish coated with nonstick cooking spray. Spoon remaining salsa over the top, cover and bake at 350 degrees for about 30 minutes.  Uncover and spread cheese over top, return to the oven and bake until the cheese is melted.

8 servings at about 279 calories per serving 

Beef Taco Skillet

(Contributed by Michelle Warren from “Taste of Home”)

Prep:  5 min.

Cook:  20 minutes

Makes:  4 servings

1 lb. ground beef

1 can (10 3/4 oz.) 98% fat free Campbell’s Tomato Soup

½ cup “Pace” Chunky Salsa (I used church cannery salsa)

½ cup water

6 ww flour tortillas “6”, cut into 1” inch pieces

½ cup shredded cheddar cheese

1.  Cook beef in skillet over medium high heat until well browned, stirring often to separate meat.  Pour off fat.

2.  Stir soup, salsa, water and tortillas in skillet and heat to a boil.  Reduce heat to low.   Cook 5 min.  Stir.  Top with cheese.