4 portions

 

DOUGH

40 gr chia flour

100 gr almond flour

15 gr coconut flour

¼ tsp sea salt

seasonings to taste: oregano, rosemary, thyme

90 ml warm water

3 gr xanthan gum

FILLING

200 gr tuna in water washed and shredded 

3 tbsp chopped onion

3 tbsp chopped red bell pepper

2 cups chopped lettuce

2 tbsp chopped cilantro

3 tbsp fat-free, unsweetened plain Greek yogurt

½ tsp sea salt

In a bowl mix the flours, salt, seasoning and xanthan gum, stir until well mixed. Pour the water, only as needed, and knead with your hands, until you can form a ball of dough. Then divide into 4 portions.

Place a ball in the working mat and stretch with a rolling pin to leave a flat dough of 2-3 mm. Cut the tortilla with a knife using a 15-17 cm diameter saucer. Heat a pan over medium heat with a pinch of coconut oil or no oil if it is a non-stick pan.

Cook for 1-2 minutes or until the edge looks cooked and the center is soft, and you can easily slide a spatula under the tortilla to flip it. Cook for about 1 minute more on the other side. Do not overcook because it will be very dry and will not be able to bend. Repeat with the rest of the dough. Set aside.

In a bowl mix tuna, onion, bell pepper, lettuce, cilantro, yogurt and salt. Stir to combine.

Fill the chia tacos with the mixture and enjoy.

Per serving 

Cal: 264.1 P: 19.2 F: 16.7 Cb: 12.6