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  • RECIPE MAKES: 3 Servings
  • COOK TIME: Prep Time: 45 minutes / Cook Time: 25 minutes

For the low protein tortilla:

  1. In a bowl add psyllium husk, tomato puree, water and olive oil; allow to stand for 5 minutes until thickened.
  2. Mix in fajita mix, baking powder and low protein bread mix in a medium sized bowl.
  3. Add wet ingredients; then knead into a dough.
  4. Divide dough into three equal amounts and roll into 9 inch circles.
  5. Heat a dry frying pan over low heat, and cook each tortilla for 1 to 2 minutes until slightly brown on each side.
  6. Set the tortillas aside to cool.

For the filling:

  1. Add oil, vegetables, garlic, cumin, water and lime juice to the frying pan; cook on medium heat for 10 minutes.
  2. To assemble the burrito, place a tortilla on a plate, and add ½ cup vegetable filling, and ¹/3 cup of low protein rice.
  3. Sprinkle each burrito with ¹/3 cup Pizzeria Blend shreds.
  4. Fold the sides of each burrito down and place the wrapped side on a plate.

Nutrition Info Per Serving (1/3 recipe / 1 Burrito):

Calories: 580 | Protein: 3g | Phenylalanine: 135mg