Vegan & Gluten-free Alkaline Quinoa tortilla wraps | Fat free | Medical Medium Approved | Corn-free

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Welcome to the channel and introduction to the recipe.

Gather ingredients: 1.5 cups of white quinoa and 1.5 cups of water.

Use a blender (Vitamix) to blend the rinsed quinoa and water until the texture resembles a thinner pancake batter.

Add about 1 teaspoon of sea salt to the batter.

Add dried herbs and spices to the batter: about 1 teaspoon of oregano, and a few splashes of red chili pepper and dried parsley. Mix well.

Heat a non-stick pan on medium heat (or cast iron with a little oil).

Test the pan with a small amount of batter to ensure it doesn't stick.

Use a ladle to pour a full spoon of batter into the center of the pan and spread it out to the desired size.

Cook for about 1 minute until bubbles form and the edges lift, then flip and cook for another 30 seconds.

Adjust cooking time based on desired crispiness; longer for crunchier wraps, shorter for softer wraps.

Place cooked wraps on a plate and continue cooking the remaining batter, noting that the recipe yields about 7-12 wraps depending on size.

Experiment with cooking on cast iron with and without oil, noting that oil makes the wraps more pliable and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens