Leana’ Fajita (Coconut Flour Tortillas)

Lately I have seen many fitness, paleo, and low carb chefs cooking with coconut flour. Coconut flour has an amazing nutrition profile that is high in fiber and low in net carbs along with some extra protein and healthy fats to boot. We love cooking with almond flour, but we figured we could give coconut a try to see what all the hype was.  All I can say is that I am glad we did! We had read that you can make tortillas with coconut flour and egg whites so we messed around with the ratios and finally found what we think is an appropriate amount of each. You may have to play with the amount of egg whites to get the consistency right. It is supposed to be like a crepe – similar to our Lean ‘n Creamy Crepes.

Calories (per 2 fajitas): 180 Protein: 24 g Total Carbs: 11 g (8 g net) Fiber: 3 g Fat: 5 g

Prep Time: 15 min

Cooking Time: 20-30 min

What is needed (Makes 8 fajitas):

Tortillas

• 1/2 cup coconut flour
  
• 1 and 3/4 cups egg whites (easier to get the cartons)
  
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp chili powder

• 4 chicken breasts (or 16 oz of chicken thighs)
  
• 1-2 cups sliced peppers (green, red, yellow, whatever)
  
• 1 cup sliced white onion
  
• 1/3 cup olive oil
• 1 tsp cumin
• 1 tsp garlic powder
• 1 garlic clove
• 1 tsp salt
• 1 lime
• Lite Sour Cream – set aside for topping
• 1 small Wholly Guacamole packet (or homemade guac) – set aside for topping

Directions

Tortillas

1. Preheat a medium sized non-stick frying pan to medium
2. Mix together tortilla ingredients and let sit for about 5-10 minutes
3. When pan is heated, use olive oil spray to coat the pan
4. Pour about anywhere from 1/8-1/4 cup of mixture into pan and twist/turn pan so mixture spreads evenly to what size you want your tortillas. This takes some practice since I found it really depends on the consistency of the mixture. You will want it to be as thin as a crepe.
5. After about a minute of cooking, use a plastic/rubber spatula to carefully flip the tortilla and cook for 1 more minute. Continue until mixture is gone.

Filling

1. Mix together seasonings with the olive oil and lime and throw the chicken in to marinate for 20 min.
2. Start up the grill on high or if using the stove, preheat frying pans to medium to medium-high
3. Spray veggies with olive oil and grill in basket while shaking/tossing every 3 minutes for a total of 12-15 minutes (or until your desired doneness). If no grill, sauté in 1 tbsp of olive oil for 12-15 minutes. 
4. At the same time as veggies, place chicken on grill for about 3-4 minutes each side on high then 3-4 minutes each side on medium.
5. Place fillings in tortillas and top with guacamole and lite sour cream.
6. Lean Appetit!