For more uniform tortillas, use something to cut a round shape.  Reuse bits you cut off.


These were so tasty. If you like your burritos very spicy, you can certainly increase the heat with more hot chili powder. The parsley added to the dough was an interesting variation on the Miracle Dough.  Although I used the lid of my salad spinner to cut the uniformly-shaped tortillas, it is not necessary as when you fold them, you don't notice anything amiss.  I didn't find I need to first bake these tortillas.  I love the contrast of the slightly doughy sides and even if you decide to turn them on their sides (not talking about back and front, but the edges of the burrito) and cook them a bit, this still makes it not necessary to turn on your oven.  We love our burritos and the Miracle Dough makes the best envelopes - nicer than commercial low-carb tortillas, in my opinion...tastier!

6 Miracle Dough tortillas
  (sometimes I make 7)
Miracle Dough Tortillas:
2 cups grated Mozzarella cheese (500 mL)
2 oz cream cheese (60 g)
11/3 cups Gluten-Free Bake Mix 2 (325 mL)  
1 egg
2 tsp dried parsley (10 mL)
1/tsp Montreal® Chicken seasoning (2 mL)
Chicken Filling:
1 tbsp butter (15 mL)
1 tsp minced garlic (5 mL)
2 cups diced chicken (500 mL)
1/2 cup diced red pepper (125 mL)
1/2 cup diced green pepper (125 mL)
1 tbsp dried cilantro, optional (15 mL)
1/2 tsp ground cumin (2 mL)
1/2 tsp hot chili powder (2 mL)
1/4 tsp salt (1 mL)
8 oz cream cheese (250 g)
1/4 cup water (60 mL)
3/4 cup grated Cheddar cheese (175 mL)
Salsa, optional
Sour cream, optional

Miracle Dough: In medium glass bowl, place Mozzarella cheese and cream cheese; nuke 2 minutes.  Place Gluten-Free Bake Mix 2 OR Grain-Free Bake Mix (click for links in ingredient listing) on top.  In small bowl, beat egg with fork and beat in parsley and Montreal® Chicken seasoning.  Add to glass bowl and mix all together well with a wooden spoon. If dough is too sticky, work in a little coconut flour. Divide dough into 6 or 7 equal pieces.  I used an electronic scale to be precise and they weigh approximately 2.4 oz (68 g) each, a bit less if making 7.

Flatten ball into a circle.  Cover with plastic wrap and with a heaving rolling pin, roll each ball out to about a 7 or 8-inch (17 - 20 cm) circle.  If the dough resists rolling, nuke for 10 to 15 seconds. If desired, you can bake these first  on a parchment-lined cookie sheet (don’t use wax paper) in a 325°F (160°C) oven 5 minutes, however, it is not necessary.  Place 1/3 cup (75 mL) chicken filling down the center of tortilla and cover with 2 tbsp (30 mL) grated Cheddar cheese.  Fold tortilla and fry in a little light olive oil in a nonstick frying pan until golden brown on both sides.  If you like, you can support the tortilla and fry the sides that don’t touch the pan, although I personally like the texture contrast.  Serve with salsa and/or sour cream, if desired.

Chicken Taco Filling:  In nonstick frying pan in melted butter and over medium heat, stir-fry garlic briefly.  Add chicken, red and green peppers. Sprinkle with cilantro (if using), cumin, hot chili powder and salt.  Stir to combine and cook a couple of minutes.  Add cream cheese in chunks and water.  Stir occasionally until a sauce forms and is thickened to your liking.

Yield:  6 filled tortillas

1 serving
480.5 calories
36 g protein
41.6 g fat
0.5 g fiber
9.6 g net carbs 

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 South America, which is the same as Costco in the United States.  This cheese tends to go further and you will probably get 7 tortillas.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I used to use most often, but now I tend to use the packaged grated Mozzarella.   CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.

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