BURRITO

FOR THE LOW PROTEIN TORTILLAS

1. In a bowl add psyllium husk, tomato puree, water and olive oil; allow to stand for 5 minutes until thickened.
2. Mix in fajita mix, baking powder and low protein bread mix in a mediumsized bowl.
3. Add wet ingredients; then knead into a dough.
4. Divide dough into three equal amounts and roll into 9" circles.
5. Heat a dry frying pan over low heat, and cook each tortilla for 1 to 2 minutes until slightly brown on each side.
6. Set the tortillas aside to cool.

FOR THE FILLING

1. Add oil, vegetables, garlic, cumin, water and lime juice to the frying pan; cook on medium heat for 10 minutes.
2. To assemble the burrito, place a tortilla on a plate, and add 1/2 cup vegetable filling, and 1/3 cup of low protein rice.
3. Sprinkle each burrito with 1/3 cup Pizzeria Blend shreds.
4. Fold the sides of each burrito down and place the wrapped side on a plate.

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