You can also use a raw tortilla or flax crisp, skip the cooking step, and turn this into a delicious raw meal.
½ Cup fresh Parsley Leaves, minced
½ tsp Garlic Powder
¼ Cup Quinoa Flakes
1 Tbsp Navitas Naturals Chia Seed 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" sprouted Grain Tortillas
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. Set 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.