this recipe from Chef in Training. My sister and I have made these several times within the past couple of weeks. We added chopped spinach and black beans, which were very nice additions! I also used cooked turkey meat from the deli this time.
Originally, my sister made gluten-free flour tortillas with the whole grain flour blend, but said that they were too much work, so then I began making them with crepes using the flour blend. Crepes are super easy, and they made thin wraps, which were perfect for this meal.
8 oz. almond milk
4 oz. whole grain flour blend
1/4 t. sea salt
Make according to these directions for basic crepes. When I used my small omelet pan, this made about 15 small crepes/wraps.
4 oz. (1/2 block) cream cheese, softened
1/4 c. salsa
1 T. lime juice
1/2 t. cumin
1 t. chili powder
1/2 t. onion powder
2 cloves garlic, minced
3 T. fresh cilantro, chopped
2 T. green onion, sliced
2 c. fresh spinach, chopped
1 can black beans, rinsed and drained
2 c. shredded cooked chicken or turkey
1 c. shredded cheese
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro, green onions, spinach, and black beans. Add the chicken and cheese; mix thoroughly. (If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
Spoon about 3T. of chicken mixture into each of the crepes, and roll up into taquitos. Place wraps seam-side down on baking sheet. Spray the tops lightly with cooking spray, and sprinkle with sea salt.
You can serve with salsa, sour cream, and/ or guacamole.
Makes about 15 taquitos.