Ingredients:
For the tortillas:
- 125 g Bake-Free Low carb golden bread flour mixture + 15 g for the under flouring
- 5 g Himalayan or Parajdi salt
- 175 g lukewarm water
- quarter packet baking powder
For the filling:
- 1 head onion (107 g peeled)
- 2 cloves of garlic (peeled 6,4 g)
- 300 g jackfruit (weight without juice)
- 100 g tomato sauce with basil
- Himalayan salt, pepper, oregano, smoked paprika to taste
- 2 tablespoons coconut oil (16 g)
- 1 tsp stevia powder
- lettuce, tomato, red onion
For the roasted celery:
- 1 large piece of celery (368 g cleaned)
- 1 tablespoon coconut oil (8 g)
- Himalayan salt, pepper, garlic granules, smoked paprika powder to taste
Preparation:
For the tortillas, mix the ingredients and divide into exactly 3 equal parts. Roll out very thinly on a floured surface (I made them 23-25 cm in diameter) and fry them in a hot, dry pan on both sides for 1-1 minute maximum. Roll up while still warm and empty to keep the shape when it cools.
To make the filling, rinse the jackfruit, tear it into wedges and marinate in the fridge for 30-60 minutes, mixing the spices with 1 tbsp coconut oil, and a pinch of stevia powder (be careful, you really only need a tiny amount). Then fry the chopped red onion and pressed garlic in the second tablespoon of coconut oil, add the marinated jackfruit and fry, then simmer (you can add water in sips if you like). Soften in about 10 minutes. When this is done, stir in the tomato sauce, taste and adjust the seasoning if required and roast.
For the roasted celery, chop the cleaned celery and toss with the spices and oil. Bake in a preheated oven at 200°C for 15-20 minutes, stirring in the air.
Fill the tortillas to taste and eat them healthily.
