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Tuesday, June 27, 2017


Here I actually baked them for 7 minutes....5 minutes is all that is needed unless they are to be used in a casserole...then you want them cooked a little more.  Because normally you would finish them off (once filled with a nice filling) in a frying pan with a little light olive oil in the pan.  Then they get a lovely, lightly crispy exterior with an appetizing golden brown color.


So easy using my homemade Miracle Dough.  However, this time I took a tip from the Fat Head Pizza recipe and used cream cheese instead of butter to make lovely, pliable tortillas. These are tasty-tasty.  Work with them while they are still warm as they are then even more pliable.  Nuke 10 to 20 seconds if at any time they become less pliable. Usually it’s not an issue.  I made a Chicken Enchilada Casserole using these tortillas....worked really well.  I'll share that recipe soon.

Miracle Dough Tortillas:
2 cups grated Mozzarella cheese (500 mL)
  (finely grated)
2 oz cream cheese (60 g)
11/3 cups Gluten-Free Bake Mix 2, (325 mL)  
1 egg
1/4  tsp Montreal® Chicken seasoning (1 mL)
Chicken Vegetable Filling:
4 cups diced cooked, seasoned chicken (1 L)
1 cup cooked diced onion (250 mL)
0.5 oz cream cheese per tortilla (15 g)
3 tbsp grated Cheddar cheese per tortilla (45 mL)
Sour cream

Preheat oven to 325°F (160°C).

In medium glass bowl, place Mozzarella cheese and cream cheese; nuke 2 minutes.  Place Gluten-Free Bake Mix 2 on top.  In small bowl, beat egg with fork and beat in Montreal® Chicken seasoning.  Add to glass bowl and mix all together well with a wooden spoon.  Divide dough into 7 equal pieces.  I used an electronic scale to be precise and they weigh around 2.4 oz (68 g) each.

Flatten ball into a circle.  Cover with parchment paper and with a heaving rolling pin, roll each ball out to about a 7 or 8-inch (17 - 20 cm) circle.  If at any time the dough becomes more resistant to rolling, nuke 10 seconds.  Place on parchment-lined cookie sheet (don’t use wax paper – they will stick!).  Bake in oven 5 minutes.  Fill and fold while warm.  If they should become less pliable, nuke 20 seconds. 

In nonstick frying pan in light olive oil, over medium heat, place filled and folded tortilla in the center.  Cook on both sides briefly until golden brown.  Serve warm with plenty of sour cream, if desired.

Chicken Vegetable Filling:  In medium bowl, combine chicken and onions.  Place filling down center of tortilla with 0.5 oz cream cheese bits and smothered in grated Cheddar Cheese.  Fold Tortilla and seal with either a tiny bit of cream cheese or sour cream.

Variation: For a Grain-Free version:  Use a bake mix made up of 2 cups (500 mL) almond flour and 2/cup (150 mL) coconut flour.  Usually the carbs are 1 gram less per serving.

Helpful Hints:   The butter that I normally use in my Miracle Dough is replaced with cream cheese.   I think the butter makes for lovely, crispy, often flaky pie crusts (savory and sweet), but the cream cheese helps these tortillas to be more pliable.  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/cup (150 mL) coconut flour.  You can freeze the leftover mixture (or make half the amount which is the exact amount you need for this recipe) and use it in combination with a bit of Parmesan cheese (kind in a can or bottle) to bread meats or vegetables.  

Bake tortillas closer to 10 minutes (keep an eye on them) if you are going to use them as layers in a casserole.

Yield:  7 tortillas
1 tortilla/filled tortilla
241.8/405.6 calories
12.5/26.6 g protein
18.4/29.0 g fat
0/0.5 g fiber
5.5/7.9 g net carbs 

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MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in South America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.