Zucchini Tortillas

Is your New Year's resolution to eat healthy? Or are you trying to find new ideas for those lingering zucchini's in your fridge? Here's the perfect meal to get you pumped up with an awesome power food, zucchini tortillas!

OK, to get started I washed and dried 5 Italian zucchini's. I used the finest side on my box shredder and went to town on them, shredding the zucchini into a large colander. I let the zucchini sit for 25 minutes, allowing it drain. After, I squeezed the pulp between two dish towels to extract as much liquid as possible and dry the pulp. I then packed the it into 1 cup.

I let one egg come to room temperature while shredding the zucchini and then cracked it into a bowl. I then mixed in 2 tablespoons of coconut flour, 1/3 cup of arrowroot flour, 3 pinches of oregano, 1 pinch of onion powder, 2 pinches of garlic powder, 2 pinches of sumac, 8 generous drops of Worcestershire sauce and some salt and pepper. I mixed this all together and then added the zucchini and continued to mix.

When your done mixing, take a few golf ball sized handfuls of the mixture and place them on a lined cookie sheet. Using my hands I padded it down until each tortilla was paper thin. Place the cookie sheet in the oven at 350 for about 18-20 minutes. You're looking for the tortillas to just begin to crisp and the center to cook. After you've pulled them out of the oven, let them cool until they're still warm and then transfer them to a wire cooling rack to finish cooling.

That's it! Top them with any of your favorite garnishes and serve!

Tonight, we decided to use them for my house made shawarma's. We had left over chicken that I diced up. I chopped basil, sliced some pickled turnips and Lebanese pickles. I also shredded Parmesan cheese, dished up my homemade hummus, sliced heirloom tomatoes, added a few pickled jalapeno's on top. I finished it off by drizzling them with Frank's hot sauce. Out of this world delicious!

Cheers,

Wendy