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Suggest a better descriptionMix the flour and salt with enough water to produce a firm dough, then knead oil into the dough. Divide the dough into small balls and individually wrap in plastic until ready to use (can be made a day in advance and kept in the refrigerator). Place each ball between baking paper and roll out with a rolling pin or an iron (to cook at the same time, turn the iron on high heat and press down over the baking paper), or use a skillet over high heat and press the tortilla down with a damp cloth when air bubbles form. When they are all cooked, set aside on a serving plate. Filling Mixture: Place all the ingredients into a bowl and mix well. To serve: fill each tortilla with the salad mixture and top with a salsa of diced tomato, salt, pepper, extra virgin olive oil and lemon juice. For a final touch, add a dollop of sour cream and fresh coriander. Per serving: 185 Calories (kcal); 15g Total Fat; (66% calories from fat); 7g Protein; 10g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 6 servings | ||
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Calories: 31 | ||
Calories from Fat: 28 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 783.5mg | 27 % | |
Potassium 22.1mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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