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Spinachadillas
These fiber-filled green quesadillas are easily made with a raw tortilla or flax crisp. Skip the cooking step and turn this into a delicious raw meal.
INGREDIENTS½ Cup fresh Parsley Leaves, minced |
DIRECTIONSWash and dry the spinach very thoroughly with a towel. Trim off coarse roots. Mince finely or place in a food processor. Mix in remaining ingredients except for coconut oil and tortillas. Place blend in refrigerator for one hour to set. Divide the mixture amongst tortillas and spread flat onto one half of each wrap. Fold wrap over and carefully cut in half. Heat a quarter of the oil in a large skillet over low heat. Lightly cook one or two wraps at a time for about 2-3 minutes on each side until lightly browned and heated through. Repeat with remaining tortillas. Serve immediately. Makes 4 servings
Submitted by Julie Morris |
These fiber-filled green quesadillas are easily made with a raw tortilla or flax crisp. Skip the cooking step and turn this into a delicious raw meal.
Ingredients
- ½ Cup fresh Parsley Leaves, minced
- ½ tsp Garlic Powder
- ¼ Cup Quinoa Flakes
- 1 Tbsp Navitas Organics Chia Powder
- 1 Tbsp Coconut Oil
- 1 bunch Spinach
- 1 shallot, minced
- 2 Tbsp Yellow Miso Paste
- 1 Tbsp fresh Lemon Juice
- 2 Tbsp Tahini
- 4 9-inch sprouted Grain Tortillas
Directions
- Wash and dry the spinach very thoroughly with a towel. Trim off coarse roots. Mince finely or place in a food processor. Mix in remaining ingredients except for coconut oil and tortillas. Place blend in refrigerator for one hour to set.
- Divide the mixture amongst tortillas and spread flat onto one half of each wrap. Fold wrap over and carefully cut in half. Heat a quarter of the oil in a large skillet over low heat. Lightly cook one or two wraps at a time for about 2-3 minutes on each side until lightly browned and heated through.
- Repeat with remaining tortillas. Serve immediately.