Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
63
High
Nutrition per serving
Calories511 kcal (26%)
Total Fat11.1 g (16%)
Carbs94.5 g (36%)
Sugars15.5 g (17%)
Protein6.3 g (13%)
Sodium572.2 mg (29%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Low Protein Tortillas
1 tspbaking powder
3gfajita mix
dry
6gpsyllium husk
3gtomato puree
¾ cupwater
warm
2 tspolive oil
240gbread mix
low protein
Filling
Instructions
For the low protein tortillas:
Step 1
In a bowl add psyllium husk, tomato puree, water and olive oil; allow to stand for 5 minutes until thickened.
Step 2
Mix in fajita mix, baking powder and low protein bread mix in a medium sized bowl.
Step 3
Add wet ingredients; then knead into a dough.
Step 4
Divide dough into three equal amounts and roll into 9 inch circles.
Step 5
Heat a dry frying pan over low heat, and cook each tortilla for 1 to 2 minutes until slightly brown on each side.
Step 6
Set the tortillas aside to cool.
For the filling:
Step 7
Add oil, vegetables, garlic, cumin, water and lime juice to the frying pan; cook on medium heat for 10 minutes.
Step 8
To assemble the burrito, place a tortilla on a plate, and add ½ cup vegetable filling, and ⅓ cup of low protein rice.
Step 9
Sprinkle each burrito with ⅓ cup vegan cheese shreds.
Step 10
Fold the sides of each burrito down and place the wrapped side on a plate.
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