Meal Time! Enchilada on Flaxseed Tortilla

Following a Primal Blueprint/Paleo/Low-Carb lifestyle is great, but sometimes you miss your old friends like bread, chips, corn, and tortilla shells.  I mean, what is a sandwich without bread and what is a taco salad without the tortilla shell?

Some friends of mine pointed out the fact that if I was really hurting for my grainy friends, that I could always look to alternative sources of them like flaxseed, coconut, and almonds to name a few.  When my sister announced that enchiladas were on the docket for dinner, I started to panic a little.  You see, enchilada filling is delicious and it fits in with Primal Blueprint eating, but it's just not the same without the tortilla wrapper.  

I decided that I needed that wrapper, but I wasn't going to settle for anything less than PB standards.  This set me out for my local grocery store.  There, I picked up a couple of bags of milled flaxseed and some baking powder.  I soon returned home and looked to the Internet for the next step.  I was lucky to find this site with a recipe for flaxseed tortillas and bread.

I followed the recipe for the most part, and it turned out decently.  My few critiques are as follows: 

• The flaxseed needs to be ground down even further until it is closer to a powdery consistency.  Left as is will be fine, but if the person eating the tortilla has issues with texture, then this may not be for them.
• The seasoning for the tortilla needs a lot of work.  It was very salty tasting.
• The final product had very little in common with the flour tortillas that come to mind.  It was very thick and brittle, and very similar to a cookie in hardness.  This one definitely wasn't made to wrap around anything.

All of that said, the final product was very filling.

As far as the enchilada filling, it was a very simple recipe.  We used meat from a rotisserie chicken bought at the store, a small 8oz. tub of the Philadelphia Cream Cheese - Santa Fe Blend, and a can of crushed tomato. Mix that together with a half cup of shredded cheddar cheese and put it in (on) your tortilla shell.  Throw some more shredded cheese on top with some enchilada sauce (not in the picture above) and bake at 375 degrees Fahrenheit until the cheese is melted on top!

I hope you guys enjoy this simple recipe.  Leave a comment if you have any suggestions on how to make this better!