OR make a simple tortilla

MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above.  The pre-shredded cheese does have some starch in it, plus the trade off is that it will usually make one extra burrito or tortilla, so the carbs are spread more kindly. CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.


Lovely application for the Miracle Dough.  I loved this!  Apparently, our little grand puppy, a Chihuahua (Mexican?) gave it the thumbs up too!  When I was checking my photos on the computer, Stuart had hopped up on a chair and helped himself to a corner of one of the burritos.  I shrieked as supposedly he is lactose intolerant.  Turns out he was fine though. We were babysitting the two Chihuahuas for our son and daughter-in-law.

2 cups cooked chicken, cut (500 mL)
  into bite-sized pieces
1/cup salsa (125 mL)
2 tbsp chopped green pepper (30 mL)
1/cup grated Mozzarella cheese (125 mL)
Light-tasting olive oil
Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter
1 cup Gluten-Free Bake Mix 2 (no gelatin required) (250 mL) - see Grain-Free version in Helpful Hints
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp garlic powder (1 mL)

Prepare Homemade Salsa.  In medium bowl, combine chicken, salsa and green pepper.  Set aside.

Miracle Dough:  In microwave oven in microwaveable bowl or Pyrex measuring cup with handle, melt Mozzarella cheese.  This takes 2 minutes in my 1200 Watt microwave oven. Be careful when removing.  Add melted butter. Place Gluten-Free Bake Mix 2 on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; beat again.  Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball.  Knead to form a soft cohesive dough ball.  If there are stringy, hard bits of cheese, nuke the ball 20 seconds.  Break up into 4 equal parts. On a piece of parchment paper place one of the balls.  Flatten to a rough circular shape.  Cover with plastic wrap and roll into a round tortilla shape to fit a medium-sized nonstick pan (about 7-inches (18 cm).

Fill burrito with one quarter of the chicken mixture.  Top with 2 tbsp (30 mL) Mozzarella cheese.  Fold the burrito, tucking in the top and bottom ends first and then roll closed and seal lightly with your fingers. Repeat with remaining burritos. Place a burrito in nonstick frying pan that has been brushed lightly with olive oil.  Cook on both sides over medium heat until golden brown and crispy.  Serve with a nice, green salad. 

Helpful Hints:  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is an very lovely option and the net carbs get reduced by 1.0 gram per serving usually.

NOTE:  You can use my new and easy Keto Bake Mix in the Miracle Dough, if desired.

Yield:  4 large burritos
1 burrito
549.9 calories
43.3 g protein
36.8 g fat
0.3 g fiber
8.9 g net carbs