A delicious meal-in-one from leftover meals by a Clubmember. Can be made gluten-free and vegan.
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Preparation Time
10 minutesCooking Time
1-2 minutesDifficulty Rating
1Health Level
4Serves
2
Ingredients
- 2 small (6-inch / 15-cm) whole grain tortillas
- 4 tsp. / 20 ml olive or coconut oil
- ½ cup / 120 g leftover meat or alternative, shredded or chopped
- 2 Tbsp. / 20 g green chilies, chopped (canned/drained are fine) or tomato salsa
- 1 cup / 60 g leftover vegetable salad, shredded or chopped
- 2 Tbsp. / 30 g leftover cheese ball cheese, shredded
Directions
- Soften tortillas in 2 tsp. hot oil, about 30-60 seconds.
- Remove pan from heat and insert remaining ingredients. Use toothpicks to close up tortillas, if needed.
- Place pan back on heat and heat remaining oil.
- Put tacos in hot oil until crispy and turn over to get crispy on both sides, about 30-60 seconds. Drain on paper towels.
Serving size: 1 taco
Exchanges per serving: 1 Carb, 3 Protein, 1 Fat
how do you soften the tacos?
Hi, geetikasaraf. Do you mean if you use already crunchy taco shells? If so you, lay taco shells on a damp paper towel on a microwave-safe plate, and heat for 30 seconds on high heat in the microwave (ideally with a microwave spray guard). This may make them soft enough to use instead of the tortillas listed for this recipe.
I soften them in the coconut oil! I wrote the recipe and I follow it exactly. I toothpick them together after they are filled and put them back in the coconut oil to get them crunchy! Delicious!
You can also dip them in hot chicken broth and it will soften them.
Are you supposed to eat only one taco and what do you have with it?
Hi, Amanda. How much you have depends on your menu pattern. For yours, you can have both if you don’t use the oil. Then you don’t need to fuss with what to have on the side – it represents all the major food groups.