Gluten Free Tortillas with Chickpea Flour Topped with Chicken and Avocado

Gluten free tortilla Energya

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 avocado

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.

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