Equipment
- Oven
Ingredients
- 2 packages almond flour sea salt tortillas, @mariaandricardos
- ½ red onion, diced
- 1 large carrot, shredded
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp salt and pepper
- 14 oz can chickpeas, drained
- ⅓ cup hot sauce of choice, I used a truffle hot sauce
- ¼ cup roasted tahini
Creamy Avocado Sauce
- 1 ripe avocado
- 2 limes, juiced
- ½ English cucumber
- 1 tbsp maple syrup
- ½ cup cilantro
- 1/4 cup fresh dill
- 1 tsp garlic powder
- ½ tsp salt
- water, as needed, to thin
To Serve
- 1 cup lettuce, chopped
- 1 cup red cabbage, shredded
Method
- Preheat oven to 425 degrees. Add a small amount of oil or water to a large skillet over medium heat. Sauté the onion and carrot for 2-3 minutes until tender. Add spices and sauté for 2 more minutes.
- Add the chickpeas, hot sauce, tahini and sautéed veggies to a bowl and mix to combine. Spoon a layer of the filling into each tortilla, right down the middle, and roll tightly. Place on a parchment lined baking sheet. Bake for 15-20 minutes until golden and crisp.
- Add all ingredients for sauce to a blender and puree until smooth and creamy. Season to taste. Serve hot with desired toppings and sauce.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
