(1 serving per tortilla; dbl all other ingredients for each added tortilla)1 Rudi’s Gluten-Free Plain TortillaFor inside spread:
1 tbs crunchy peanut butter (TJ’s Organic Crunchy PB with Sea Salt)
1 tbs. GF Tamari Soy Sauce
dash sugar / pinch stevia (I generally use stevia)
pinch lime zest OR 1 tbs. lime juice
1 tbs. chopped fresh cilantro
1/4 c. shredded carrot and zucchini
1/4 c. roughly chopped cashews
pinch chili powder
1/2 tsp paprika
Mix well in small bowl. Spread on HALF of the tortilla.
Topping / cheese (if you can eat dairy):
1/4 cup (optional) pepper jack or jack cheese, shredded
2-4 oz. baked tofu, shredded
1 scallion, roughly chopped
Sprinkle the above evenly over the peanut sauce spread. Fold tortilla. Lay in heated frying pan (non-stick or lightly oiled), and cook until crisped and brown around the edges (about 3-5 mins). Flip, repeat on opposite side.
This makes an egg-roll crisp, spring-roll savoury piece of GF cuisine. It’s a perfect balance between the crunchy outside rice tortilla, and the gooey soft interior with thai-peanut heat, and the cilantro and onion contrast with the heavier peanut taste brilliantly. Don’t be afraid to tinker with the seasoning if you prefer hotter/less hot–but be careful you don’t overwhelm the wonderful diversity of flavours. This has really been a favourite of mine–and of my guests–because of its subtlety. (And don’t worry about omitting the cheese if you can’t take dairy–I do it myself, and it’s possibly better sans dairy, as the cheese can somewhat overwhelm the flavour.