Carrot Tortillas with Chicken Salad

Ingredients

• 100 g Carrot (Finely grated)
• 20 g Parmesan cheese (Grated)
• 20 g Mozzarella cheese (Grated)
• 1 Egg
• Salt (To taste; for the tortilla mixture and the salad)
• 150 g Cooked chicken breast (Shredded or chopped)
• 0.333 cup Plain Greek yogurt (Approximately 80 g)
• 0.5 Lime (Juice of half a lime)
• 2 tbsp Fresh cilantro (Chopped)
• 1 tsp Yellow onion and green onion (Chopped; the video also suggests adding a little more when mixing the salad)
• 0.333 Avocado (Approximately one-third of a medium avocado)
• 2 ramas Celery (Chopped)
• 1 tsp Mustard
• Black pepper (To taste, for the salad)
• 80 g Lettuce (For serving as the base of the tacos; estimated amount)
• 1 tsp Cooking oil (Estimated amount for lightly greasing the pan, if necessary)

Steps

1. 1

   Finely grate the carrot. If it is very wet, gently press it to remove excess liquid without drying it out completely.

2. 2

   Place the grated carrot in a bowl and add the Parmesan, mozzarella, egg, and salt to taste. Mix until evenly combined and moist.

3. 3

   Heat a nonstick skillet over medium heat. Lightly grease it with oil only if needed.

4. 4

   Add portions of the mixture to the hot skillet and flatten them with the back of a spoon to form thin, round tortillas.

5. 5

   Cook the tortillas on the first side until firm and golden around the edges, approximately 2 to 3 minutes. Carefully flip them and cook the other side for another 2 to 3 minutes, until cooked through and flexible.

6. 6

   Remove the tortillas from the skillet and let them cool for a few minutes; as they cool, they should become flexible and easy to handle.

7. 7

   To prepare the dressing, place the Greek yogurt, lime juice, cilantro, chopped onion, avocado, mustard, salt, and pepper to taste in a bowl. Mix until combined; you can leave some avocado pieces intact for texture.

8. 8

   Add the chopped celery and, if desired, a little more green or yellow onion. Fold it in gently so the celery retains its crisp texture.

9. 9

   Add the cooked, shredded chicken breast. Mix until it is well coated with the dressing, then taste and adjust the salt, pepper, or lime juice.

10. 10

    Place a layer of lettuce on each tortilla, distribute the chicken salad on top, and fold or roll to form the tacos. Serve immediately.

Notes

The amounts of salt, pepper, lettuce, and oil are not specified in the original post; they are included as estimates based on the video and the preparation required. Serve the tortillas freshly made so they are more flexible.

Nutrition per serving

• breakfast
• light meal
• gluten-free
• low-carb
• sugar-free
• high-protein
• tortillas
• chicken