Hey, you know what?
I’ve never been to Mexico, but what I’ve seen from food documentaries and the little experience that I’ve had eating at Mexican restaurants makes me imagine that Mexicans are jovial, happy people who enjoy their food.
Well, I suppose the only Mexican food that I’ve actually tried is the taco, and the simple fact that it’s a dish that requires assembly of your ingredients and then eating the final product with your hands (instead of a fork and a knife), already gives me the impression that Mexicans know how to savor their food, and enjoy the connection with food that eating with their hands brings.
In fact, when I first started cooking two years ago, tacos were among the first dishes to make it to my testing menu (case in point: check out these beef and chicken tacos); and I’ll admit that it still ranks among my favorite meals to make. Making tacos on a weeknight is a great way to throw together many distinct ingredients and create a meal that’s both colorful, tasty and incredibly easy.
In a way, making tacos is my shortcut to a mid-week dinner that doesn’t take up a lot of time, but still tastes good and delicious. In fact, I made it so often it had become one of my specialties.
This year however, I found myself in a semi-dilemma after I started my wheat-free diet. How was I going to make tacos if the taco shells were made of wheat? Because I didn’t know a way out then, I literally stopped making tacos for a couple of months.
But, about a month back, I found the solution….an adapted version of Wheat Belly’s flaxseed wraps.
Completely wheat-free, and made with ground flax seeds instead, these wraps are the perfect alternative to tacos, even though they are slightly thicker and have a stronger taste of eggs. I adjusted the original recipe from Wheat Belly because I found them to be a little too thick (more like pancakes instead of crepes), so I added a lot more water, and loved that despite being slightly thinner, they still had an elastic consistency that allowed them to be folded without breaking.
These wraps, a light brown in color thanks to the ground flax seeds, can be manipulated into whichever size you like, and with just a light touch of butter, a wrap can be made in a non-stick pan within minutes. While this may take a bit longer than buying ready-made wheat tacos and heating them up, I think it’s still worth the extra time.
I like eating these wraps with a generous slather of cream cheese, shredded chicken, rich creamy avocado, cubed tomatoes and onions, sweet corn, and then garnished with chopped fresh parsley and shredded cheese.
They’re quick, delicious and might I say, finger-licking good.