TURKEY, BACON, AVOCADO & RANCH WRAP





6 prepared large tortillas (recipe below)

6 oz. cream cheese softened

½ cup mayo

½ cup heavy whipping cream

2 tablespoons ranch mix (or your favorite seasonings)

6 oz. thinly sliced turkey

12 slices cooked bacon

1 head of romaine lettuce, shredded

1 tomato sliced thin

1 small cucumber peeled and sliced thin

1 avocado, peeled and sliced thin

¼ thinly sliced red onion

¾ cup shredded cheddar cheese





In a medium bowl cream together cream cheese, mayo, whipping cream and ranch seasoning.

Divide mixture between tortillas and spread covering the surface.

Divide and place on one end of tortilla turkey, bacon, lettuce, tomato, cucumber, avocado, onion, and cheese.

Being very gentle, roll from filled end and place seam side down. Store leftovers in the refrigerator.





LARGE TORTILLA WRAPS

2 cups almond flour

½ cup coconut flour

2 teaspoon baking powder

4 teaspoons xanthum gum

½ teaspoon salt

4 teaspoons apple cider vinegar

2 eggs, partially beaten

2 Tablespoon water





This recipe works best if everything is measured and ready to go.

In a food processor, add almond flour, coconut flour, baking powder, xanthum gum and salt. Pulse until mixed.

Turn mixer on low and add apple cider vinegar, then eggs, then water. Mix until dough forms a ball (about 10-15 seconds). Turn mixer off.

Remove dough from mixer and place in a Ziploc bag. Knead for about a minute through bag and let dough rest in bag for 10 minutes.

Divide dough into 6 even pieces. Place dough between two pieces of parchment paper on a tortilla press and press until you have a 5-inch tortilla (dough will be very thick). Remove tortilla and place between two larger pieces of parchment paper. Roll out until about 8-10 inches and very thin. Repeat process until are tortillas are pressed.

Heat a skillet to medium-high heat. Place tortilla on heated skillet and cook until barely brown; flip and cook opposite side. Place in a tortilla warmer while cooking remaining tortillas to keep moist.



