Green Goddess Tortillas

There’s a lot to be said about the way blogs and Pinterest feeds are almost exploding with green goddess everything. Smoothies are a great place to start and I’ve been a long time fan of this salad dressing but green goddess tortillas are just vying for the favored spot. I’ve been staying off tortillas in general and least of all, packaged ones. Homemade tortillas are a breeze to make, similar to the indian roti and therefore better than store-bought. They keep well – about 2 weeks in the freezer. I generally make the dough, roll it out, cook for a few seconds till it’s semi-cooked and freeze them. They only need about a minute or less per side so if you’re cooking them for the first time, I’d suggest testing out a few.

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These ones are purely whole-wheat, with a handful of spinach, basil and a good glug of fruity, green olive oil. You can skip the salt or substitute the oil with butter or shortening but it’s perfect for a night in with some fajitas this way. It packs plenty of flavor and the fact that these are laced with green and 100% whole wheat makes them more enjoyable. I haven’t included a specific measurement of water or oil because you need to knead (clever arrangement of words there) to find out. You can also add an array of spices like cayenne, smoked paprika, cumin or even some dried herbs.

Green Goddess Tortillas

Source: The Vanilla Bean Original

Yields: about ten 8″ tortillas, approximately

2 cups whole wheat flour

1/4 cup – 1/2 cup spinach

1/4 cup – 1/2 cup basil

1/2 tsp salt

4 – 6 tbs extra virgin olive oil

Water, as needed

1. In a medium bowl, add flour, spinach, basil and seasoning. Make a well in the centre and add oil. Bring together with your fingers in a swirl like pattern. Add water as needed to make sure the dough is fluffy and supple.

2. Divide into 10 portions and roll into thin tortillas. Heat a non-stick skillet and toast lightly (about a minute) per side and serve! If you wish to freeze, only cook them on one side for less than a minute and store in ziploc bags in the freezer for up to two weeks.

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These are semi-cooked. I froze them like this and intend to use it up soon!

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