Is it Tuesday? If it is, it’s a great excuse for Taco Tuesday! Not Tuesday? Don’t worry, you can make these chickpea flour tortillas any day of the week.
Makes 2 tortillas
For the tortillas:
150 gr chickpea flour (gram flour)
120 gr water (about 1 glass)
1 tablespoon vegetable oil (about 7 gr)
½ teaspoon salt
½ teaspoon baking powder
vegetable oil for cooking
For the topping:
2 chicken legs, cooked
2 spring onions
1 tablespoon sour cream
50 gr mixed red and green pepper, sliced
1-2 lettuce leaves
1 pinch spice mix of your choice (for example, Cajun spice mix)
1 pinch salt
Prepare the tortilla mix by adding water to chickpea flour in a bowl; add 1 tablespoon of vegetable oil, the salt and baking powder. Let it rest for 5-10 minutes.
Heat a large non-stick frying pan.
In the meantime, in another pan heat some vegetable oil and add the mixed sliced peppers. After 2 minutes, add the green part of the spring onions, sliced into 1 inch (2.5 cm) pieces.
Take the chicken legs and cut the meat off the bone; add the chicken pieces to the mixed peppers, sprinkle with salt and spices. Heat through for another 5 minutes then turn off the heat.
Start cooking the tortillas: pour a teaspoon of vegetable oil and spread it around the pan with some kitchen paper. Pour half of the tortilla mix and spread it around the pan with a spoon. Cook for 1 minute, then either flip it with a spatula to cook on the other side or put under a hot grill for 1 minute.
Shred the lettuce, cut the avocado into small pieces and cut the spring onion into thin slices.
Put a tortilla on a plate, add half the chicken and peppers, half the avocado pieces, lettuce, spring onion and dot with some sour cream and serve.