My husband came across the Red Pepper Tortillas recipe when he was looking through Inside Kelly's Kitchen and asked if I could make them for dinner last night. I told him I would, but didn't realize at the time that we only had one red pepper left in the fridge. So, when I got home from work, I had to get the creative juices flowing. I decided to try to sub the red peppers for carrots and the result was these Carrot Tortillas. The fact that they are gluten-free and have veggies hidden in them is a huge plus to me!
I had to tweak the original recipe a little bit because the carrots turned the batter into more of a puree than a liquid consistency. I figured that adding some extra egg whites would do the trick to thin out the batter and help hold the tortillas together. After that, I was worried the mixture may taste too eggy so I also added in a little bit of coconut flour.
I recently found Tortilla Pans at the Dollar Tree, so I figured I'd try them out and make our meal even more exciting by making some tortilla bowls. To do this, placed a tortilla in the pan, popped it into the toaster oven, and set the dial for Dark. To be honest, I'm not sure exactly how long it toasted for. I recommend to just keep an eye on the toaster oven and remove it once the edges are starting to crisp up.
The tortilla bowls held up quite nicely and I filled them with a Spicy Shrimp Taco mixture. (I think they could actually pass for taco shells as well if you don't fill them up quite as much as I did and then just gently fold them around the mixture you put inside!)