No-Chicken Tortillas with Baked Potatoes

Finely chop the garlic and cilantro. Put the garlic, cilantro, tomato paste, and tomato sauce in a bowl and mix thoroughly.

• ½ Garlic clove (~ 0.1 oz)
• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
• 2⁄3 cup Tomato sauce, canned
• 1 tsp Tomato paste

Season the sauce with salt, pepper, and honey.

• Salt
• Black pepper
• ¾ tsp Agave syrup

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.

• 5.3 oz Potatoes (w/o skin)
• 1 tsp Olive oil

Cut the onion and chili into rings. Cut the pepper into thin strips and add into a bowl alongside the chicken substitute.

• 1 Onion, yellow (~ 2.8 oz)
• ½ Chili pepper (~ 0.1 oz)
• 1 Bell pepper, yellow (~ 4.9 oz)
• 3.5 oz Vegan 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.

• 1 tsp Olive oil
• ½ tsp Sweet paprika, ground
• Salt
• Black pepper

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.

• ¾ cup Whole wheat flour
• ¼ tsp Salt
• 1 tsp Olive oil
• ¼ cup Water

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.

• 1 ⁠½ Tbsp Vegan cream cheese

Enjoy your meal!