Enjoy our vegan recipe No-Chicken Tortillas with Baked Potatoes by feastr. Ideal to lose weight. Balanced and very tasty.
|3551 kJ (848 kcal)
oven, bowl, knife, non-stick frying pan, Spoon, rolling pin, chef's knife, spatula, parchment paper, cutting board, peeler, baking tray, frying pan
Finely chop the garlic and cilantro. Put the garlic, cilantro, tomato paste, and tomato sauce in a bowl and mix thoroughly.
Season the sauce with salt, pepper, and honey.
Preheat the oven to 350 °F.
Line a baking sheet with parchment paper. Peel the potatoes and cut into approx. ¼ in slices. Transfer to one side of a baking tray, drizzle with olive oil and mix well.
Cut the onion and chili into rings. Cut the pepper into thin strips and add into a bowl alongside the chicken substitute.
Add the olive oil, paprika powder, salt, and pepper to the bowl, mix well and spread evenly on the other half of the baking tray. Bake for 20 minutes until the chicken substitute and potatoes are crispy and brown.
In a bowl, mix the flour, salt, olive oil, and water. Knead until you get a smooth dough. On a floured countertop, roll out the dough into fist-sized circles.
Heat a pan over high heat without using oil and bake several flat cakes at a time. Turn the flat cakes when bubbles form and the bottom starts to brown.
Spread the cream cheese onto the tortillas, fill with the vegetables and chicken substitute and serve with the tomato salsa and potato slices.
Enjoy your meal!