I have to admit that during the school year I don’t do a lot of cooking. Plus I tend to make the same things: cooked cabbage, root hash, etc.
All of my creativity is put into my baking and ideas for baked goods.
So I take a back seat sometimes and let Zach take over the savory portion.
And sometimes he’ll make something for his frat boys that I really want too.
For instance, he makes them quesadillas every week.
I cannot remember the last time I had a quesadilla. Or embarrassingly: if I ever have? I have no recollection, sorry.
This time I wanted a quesadilla. And I wanted to add some spices, make it tasty and different.
And then I wanted to use the extra tortillas for a tortilla soup (recipe coming Thursday) and a pulled-pork wrap (coming Friday).
This wrap is definitely adaptable. I worked well in all these dishes.
AND it did make a wonderful quesadilla, which was the initial goal.
Gluten-Free Spicy Tortillas
- 1 1/2 cup almond flour
- 1 1/2 cup tapioca flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1/3 cup Extra-Virgin Olive Oil
- 1 cup warm water
- 1 tsp sea salt
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp turmeric
- 1 tsp paprika