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| BOOM! |
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| Maybe these should be called "rainbow fajitas" :-) |
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| Tex-Mex Fajita Wraps |
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| Voila! |
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| First side down |
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| Flipped -- side two cooking now |
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| Ta-da! |
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| These were as delicious as they were beautiful! |
Fajita Marinade
INGREDIENTS:
2 pounds of steak or boneless chicken breasts
1/4 cup extra virgin olive oil
Juice of 3 limes
1 tablespoon Tamari sauce
4 garlic cloves, minced
1 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon Chipotle Chili powder
1/4 teaspoon Smoked Paprika
DIRECTIONS:
Mix all ingredients together and pour into a gallon-size Ziploc bag; add steak or chicken. Refrigerate and marinate 2 hours or overnight. Grill until done; cover and let sit about 10-15 minutes to allow juices to absorb back into the meat. Slice into thin strips.
***Note: The Chipotle Chili Powder and Smoked Paprika help add a smoky flavor to the marinade and both really compliment the fajita's flavor.
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Tex-Mex Fajita Wraps
INGREDIENTS:
1 cup golden flaxmeal
1/2 teaspoon sea salt
1 tablespoon psyllium powder
2 tablespoons Parmesan cheese, finely grated
1/4 teaspoon Smoked Paprika
1/4 teaspoon Chipotle Chili powder
2 tablespoons salsa
1/2 cup Egg Beaters (or 2 whole eggs)
DIRECTIONS:
In a medium bowl, mix all dry ingredients together; add salsa and eggs and mix until a somewhat sticky dough forms. Let the dough sit and rest for about 3-5 minutes. Lightly spray a piece of parchment paper with olive oil. Divide the dough into 4 even pieces and roll into 4 balls. Place ball of dough on the greased parchment paper; top with another lightly oiled piece of parchment paper and begin pressing with your hands to flatten the dough into a hamburger shaped disc. Using a rolling pin, begin rolling the dough out until it's thin (about 1/4 inch thick). Carefully remove the top parchment paper and set it aside. Heat a non-stick skillet to medium-high and lightly spray with oil. Carefully pick up the flattened dough circle along with the parchment paper and flip over into the skillet; using a rubber spatula, gently edge the wrap off of the parchment paper into the pan. Your first couple of wraps might not be perfect, but it does get easier to do once you get the hang of it. Cook for a few minutes until lightly browned and then flip and cook the other side until lightly browned. Slide the wrap off onto a plate and repeat the process with the remaining dough balls. Makes 4 8 to 9-inch wraps.
***Note: I made my wraps a couple of hours before using them and reheated each one for about 15 seconds in the microwave before using. They remained flexible and rolled beautifully. My wraps were not 100% perfect circles but each one I made looked better than the one before and they all worked well, imperfections included. (Only a couple bad words were uttered while making these wraps) :-)
Looks like you got your groove back after being sick. So great to see you cooking and making delicious recipes again. Happy New Year to you! May 2013 be healthy and tasty and grain free!
ReplyDeleteThanks so much -- yes, I am finally over the flu (it took long enough)! I love to cook and am glad to be back in the kitchen again! Happy New Year to you too!!! :-)
ReplyDeleteHi "GG"-
ReplyDeleteI have to tell you, your blog is soooo inspiring! My son and I are starting the Whetbelly Diet tomorrow ( I have been transitioning into it for a week or so). But, I LOVE your blog! I, too love to cook- and I have been experimenting with coconut flour and ground flax.
I am sure your blog will be an integral part of our success ! Best wishes for a great 2013
Hi rehdeb -- thanks so much. I'm glad you are enjoying my blog! :-) I am excited for you and your son to be starting this journey together. I originally worried that I wouldn't be able to enjoy my love of cooking and baking -- but instead, have enjoyed re-learning remaking old favorites using different ingredients. I wish you and your son success and health in 2013! Happy Cooking -- and Happy New Year! ;-)
ReplyDeleteHappy New Year! These fajitas look to die for! I wrote the other day about the chocolate cookies - happy to report my 6 year old LOVED them! Of course I do too :) I did add the extra Truvia (couldn't find swerve sweetner) and 72% cocoa bar. I'll try them less sweet next time and see if I get the same response. Question - when substituting Truvia for Swerve, is it 1 to 1? Do you have an opinion on one over the other?
ReplyDeleteHi Kimberly -- so glad your 6-year old enjoyed the cookies! I like both Truvia and Swerve. Swerve measures exactly like sugar -- Truvia is a little bit different. I like them both but tend to lean towards the Swerve only because it is a bit easier to figure out measurements, etc. I think they both taste good. Here is a sugar to Truvia conversion chart I found -- hope that helps! :-) http://www.truvia.com/recipes/conversion_chart
ReplyDeleteThanks! Wow, I added WAY too much Truvia! Where do you buy the Swerve? On Amazon, they charge a fortune to ship it. Whole Foods doesn't have it either.
ReplyDeleteI have ordered Swerve directly from their website, from Amazon and from Whole Foods. The Whole Foods closest to me sells it. I wonder if you asked your Whole Foods or the grocery store that you shop at to order it for you, if they would? Our Publix grocery stores will place special orders for customers. I agree the shipping is ridiculous. I have occasionally seen specials on Swerve, but not very often. Their website has a place to put your zipcode and tell you the place closest to you selling it -- but it doesn't work when I put in my zipcode. Hope you can find it so you get to try it. I was thrilled to find it at Whole Foods (after paying the shipping charges before).
ReplyDeleteAwesomeness! About how big a pan are you using for the wraps? About what size should I expect. I'm totally making these!
ReplyDeleteProbably a 12-inch Calphalon skillet -- the wraps themselves are probably about 9" or so in diameter. Also, when you flip them into the pan, keep the bottom layer of parchment on and gently "peel" it away with a rubber spatula into your sprayed, hot skillet. At first you will think it won't work and then after a couple you begin to get the hang of it. By the time you make the last one you are thinking it isn't so hard to do. I had the last 2 reheated for dinner when we ate the leftover fajitas tonight. They were just as good and they did not crack or break at all when folding them around the fajita filling. I would definitely make them again! Hope you enjoy them and they don't have to be picture perfect (as hard as that is for me to say)! :-)
ReplyDeleteP.S. -- I do think a 10-inch skillet would work too!
ReplyDeleteThanks so much. I'm making these today and will let you know how much I like them! I have to get the golden flax meal, I have the regular, which I'm sure would work too. You so clever!
ReplyDeleteYou are welcome! Regular brown flax would work too -- it just has a stronger "flax" taste than the golden flaxmeal does. If you have a Costco that you belong to, I buy mine there and get a 3-lb bag of organic ground golden flax for $7.99 which is a great price. Many people prefer the milder taste of the golden flax but either would definitely work!
ReplyDeleteI haven't made this yet, but I certainly plan to! I'm not much of an "experimenter" in the kitchen ... most of my creations flop so I gave up a long time ago. However, you’ve sparked an idea.
ReplyDeleteI wonder if your flexible fajita wraps could possibly be transformed into *cannoli* shells with a little tweaking and different spicing (such as cinnamon and something sweet?) I envision rolling them out as thin as possible, baking them on the cannoli forms (rather than frying) then piping in a lovely traditional ricotta filling (substituting something for the sugar, of course) and finishing with a garnish of shaved dark chocolate, some chopped nuts, and maybe a few fresh raspberries. My misgivings about this whole thing would be that the shells might turn out too “eggy” and/or “bready” and that perhaps the flax might be too strongly flavored. I’d be interested in what your intuition, baking expertise, and considerable kitchen savvy might have to say about this crazy idea. OK, here goes ... do you think you might, at some future time, possibly be interested in developing a WB-friendly cannoli recipe for all of us poor cannoli-deprived souls languishing out here in Cyberland? :-)
Best wishes for 2013!
Hi Cybersis! Your idea would certainly be worth a try! I would definitely recommend using milder golden flaxmeal (that is all I use). It would be worth giving it a shot -- I would recommend only attempting the "cannoli shell" at first to master that before attempting a filling. The filling would definitely be much easier to make. I don't have cannoli forms -- are they easy to find or something that need to be ordered? I used to loooooove cannolis. I would definitely be willing to look into that -- the shell part is the trickiest part. :-)
ReplyDeleteDear fellow cannoli aficionado! You’ve given me hope! :-)
ReplyDeleteI found my cannoli forms years ago at a local kitchen shop. I’ve lost track of them, though. Would have to perform a full-scale search, I suppose. Or just order from Amazon ... would probably be a lot easier. They’re still pretty inexpensive, looks like.
http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=cannoli
What I also wonder is...to bypass making the tube type shells -- is there a way to make little mini shells like in a mini muffin pan and bake them to crisp them and then fill them with the filling....sort of like "cannoli bites"... I wonder if that might work too?
ReplyDeleteThat's a great idea! Crispy shells is "key" I think. In fact, yesterday in the middle of the night I was wondering how that might be accomplished. I never had much luck before making them the "regular" way with the tubes. A little late for The Night Before Christmas, but looks like we have visions of cannoli bites dancing in our heads! :-)
ReplyDeleteYes...we do have visions of cannoli bites dancing in our heads! :-) But I'm thinking the little bites might be easier to accomplish successfully. Now...deciding what to make the little shells from...
ReplyDeleteThis wouldn't be anywhere close to "traditional" but what do you think about mixing some flaked coconut with a little melted butter (to hold the coconut together) plus perhaps a tiny bit of cinnamon & sweetener. The mixture would then be pressed into the mini muffin pans and baked till golden and crispy. After cooling they could be filled right in the pans and chilled. I wonder if they would be difficult to remove from the pans, though. As I mentioned earlier, my "creations" have a tendency to FLOP. Things go much better when I defer to the experts! :-)
ReplyDeleteBy the way, your Saturday breakfast is gorgeous ... yum!!!
I'm thinking that adding a little bit of almond flour to the coconut/butter/sweetener/cinnamon might help bind it together and make it easier to press into the pan. Just enough to make a light dough.
ReplyDeleteAlmond flour, of course! As you can see, I'm in over my head. This is why I yield to the experts! I'll go back into "Lurk Mode" and let you create in peace! :-)
ReplyDeleteLOL -- no problem at all Cybersis! Do you have a specific cannoli recipe in mind to convert?
ReplyDeleteThanks, GGC. You're so nice! :-)
ReplyDeleteI really don't have a specific recipe in mind, although, come to think of it, some of the cannolis I was acquainted with growing up had a bit of cocoa powder in the shells, too. As for the filling, I never knew about the pastry cream version until much later in life. After giving it a whirl I found I really did prefer the "traditional" ricotta filling, but that's just a personal preference thing.
Well, I've got to clear my head of cannolis for tonight ... I'm up *early* tomorrow a.m.!
My fiance and I made the Tex-Mex Fajita Wraps tonight. They were great and by the fourth wrap we had mastered the shape and cooking. I am by no means a knowledgeable chef and have a silly question. What kind of salsa do you use? The only kind we had was a super hot Tapatio and although the wraps were good I was wondering what you use as the spicy kick was too much for me. Thanks for the inspiration in your recipes and helping to keep the wheatless on track!
ReplyDeleteHi Saucy -- I use one called Garden Fresh Gourmet (thick & chunky, "medium"). It isn't overly spicy and it is in the fresh produce section (refrigerated). I wanted to give them flavor but not overly spicy. There are many other good salsas you could use, maybe try and find one that isn't too spicy. Glad you got the hang of the tortillas -- it seems like by the time you are almost done making them suddenly you figure it out and it becomes easy! I want to make some more just to have for making sandwiches, wraps, etc. I kept mine covered on the counter for a few days and they stayed fresh and more importantly flexible. Next time try using either a mild or at most "medium" heat salsa for flavoring them and you might like that better. You could also use marinara or any other favorite sauce too if you didn't want a salsa flavor in them. Good luck on your wheat free journey and so glad you enjoyed the fajitas! Thanks! :-)
ReplyDelete