Grilled Zucchini Tortillas

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 10

Servings:

Calories: 202kcal

Grilled zucchini tortillas offer a unique twist on traditional tortillas, packing in more nutrition and flavor with zucchini! These zucchini tortillas provide a light and nutritious base for various fillings, from grilled vegetables to savory plant-based proteins and creamy spreads.

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Equipment

Carbon Steel Griddle

Ingredients

1 ½ cups zucchini grated
1 cup cornmeal finely ground
¼ cup arrowroot powder
1 tbsp flax meal
2 tsp tamari low sodium
1 tsp onion powder
¼ cup water

Instructions

Add the cornmeal, arrowroot powder, flax meal and onion powder to a bowl and stir well.
Add the zucchini and stir until well coalted.
Stir in the tamari and water and massage with your hands. Press mixture into a ball and let sit for a few minutes.
Divide ball into four pieces and shape them into balls. Press each ball into a tortilla between two sheets of parchment paper using a tortilla press or a rolling pin.
Gently remove the parchment from the top side of the tortilla. Keep the bottom piece on to transfer the tortilla to a griddle or non-stick pan and then very gently peel the parchment from the tortilla.
Flip tortilla and cook on the other side.
Store in an airtight container in the fridge for up to 5 days.

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Nutrition