Chorizo Crepes with Lemon Tahini

INGREDIENTS
FOR THE CREPES:

• 1 1/2 cups all purpose flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 3 large eggs, whisked
• 3 cups soy milk (you can use regular milk too)
• 2 tablespoons melted vegetable shortening (or butter)

FOR THE CHORIZO**:

• 2 chorizo sausages, chopped (you can use chicken, pork, or beef, whatever you like)
• 1 clove of garlic, minced
• 1 bunch of kale, chopped

FOR THE TAHINI:

• 1/4 cup tahini
• 3 tablespoons olive oil
• 1 lemon, juiced
• 1 teaspoon ground coriander
• Salt and pepper to taste

• Sprouts and tomatoes to garnish

INSTRUCTIONS

1. Heat up a non-stick pan or skillet, pour a tiny bit of oil and wipe it with a paper napkin (keep oily napkin nearby for when you need to wipe again). 
2. Add all the crepe ingredients in a blender and blend for a minute. Scrape the sides and blend again for a few seconds. Pour into a bowl and ladle some of the crepe mix into the hot pan and swirl the pan with your hand to form the crepe, no worries if it’s not perfect. 
3. Once brown on one side, flip it and cook for 20 seconds or just until slightly crisp. Place cooked crepe on a plate. Repeat this process until you finish the batter. Keep crepes near the stove so they stay warm.
4. Place all the chorizo in a skillet with some oil over medium heat and fry for about 15-20 min until sausage is completely cooked and crispy. 
5. Remove the chorizo from the skillet and use the remaining fat to sauté the kale. Sautee over medium heat for about 5 minutes until kale starts to wilt. Season with salt and pepper and remove from the heat.
6. Place all the tahini ingredients in a food processor and blend until smooth. If needed, add a splash of water to get it going.

To assemble, grab a crepe, smear a good amount of the tahini, add kale, chorizo, and top with tomatoes and sprouts.

**The original recipe called for all kinds of spices to be added to the chorizo, but Queen of Spices though I be, it was kind of a lot.  Chorizo has a lot going on in it already.  The link is obv below if you want to try them out.

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Original recipe: La Crema

Posted by Jasmine

Creamy Avocado & White Bean Wrap

Ingredients

• 2 tablespoons cider vinegar
• 1 tablespoon canola oil
• 2 teaspoons finely chopped canned chipotle in adobo  
• 1/4 teaspoon salt
• 2 cups shredded red cabbage (This is also good with extra carrots and/or corn in place of the cabbage)
• 1 medium carrot, shredded
• 1/4 cup chopped fresh cilantro
• 1 15-ounce can white beans, rinsed
• 1 ripe avocado
• 1/2 cup shredded sharp Cheddar cheese
• 2 tablespoons minced red onion
• 4 8- to 10-inch whole-wheat tortillas

Directions

1. Whisk vinegar, oil, chipotle and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. Taste for spice level and add more adobo sauce.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto tortilla and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. 
4. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Serve with tortilla chips, salsa and Tecate beer.

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Original recipe: Eating Well

Posted by Jasmine

Sriracha Garlic Chicken Wraps

Ingredients:

Chicken:

• 1 ½ lbs chicken breast
• 2 cloves minced garlic
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp dried oregano
• ½ tsp ground cumin
• ¼ tsp coriander
• ¼ tsp paprika
• Pinch or two black pepper

Sauce:

• ½ c mayonnaise
• ½ c plain Greek yogurt
• 3 cloves minced garlic
• 2-3 tsp sriracha
• 1 tsp salt
• ½ tsp lemon juice
• Pinch black pepper
• Pinch cayenne pepper

Other:

• Flatbread, pita, or tortillas
• Tomato
• Greens of choice

Directions:

1. Cube chicken. Toss all of the seasonings/spices very well to coat the chicken.
2. Saute/bake/whatever.
3. Combine the sauce ingredients.
4. Make delicious wraps of heaven. (Low carb flatbreads for keto diet)

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Original Recipe: Piera

Posted by Emilee

Sauce Servings: 12
Sauce Carbs/serving: 1g