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Allergy Safe Recipes

Turkey Tortillas

Serves 6-8

Free of: Gluten and all top allergens.

Tortillas

  • 2 cups (475 mL) masa harina corn flour mix [Look for GF brands]
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) warm water

Filling

  • 2 tbsp (30 mL) sunflower oil
  • 1 lb (450 g) ground turkey
  • 1 tbsp (15 mL) chili powder
  • pinch salt
  • 1 head of iceberg lettuce, sliced
  • 4 tomatoes, diced
  • 1 avocado, diced
  • 2 cups (475 mL) refried beans [Look for allergen-free brands or see “Baked Beans” recipe.]

Method

  1. To make the tortillas, combine the masa harina and salt in a bowl. Slowly add the water to form a dough. If too crumbly, add a little more water, if too wet add more masa harina.
  2. Knead dough 3-4 minutes. Divide dough into 12 golfball-size balls.
  3. Place each ball between plastic wrap and roll out to crepe thickness.
  4. In a dry sauté pan (preferably cast iron), on medium heat, cook each tortilla for about 1 minute per side.
  5. Next, heat sunflower oil in a large sauté pan. Add turkey and sauté for 4-6 minutes. Add chili powder and salt. Continue to cook 2-3 minutes. Set aside.
  6. Fill each cooked tortilla with the turkey, lettuce, tomato, avocado and beans. Fold in half and enjoy.

Pairs well with: Rhubarb Mojito

Recipe by Simon Clarke

First published in Allergic Living magazine.
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