Mission Gluten Free Soft Taco Flour Tortillas
Tbsp olive oil
cups quinoa, cooked
cups buckwheat, cooked
cups kale, chopped
cup egg whites, scrambled, cooked
cup feta cheese, crumbled
Salt and pepper to taste
In a large sauté pan over medium heat, warm oil. Add quinoa, buckwheat, and kale, tossing gently. Continue to cook until the kale is slightly wilted and the grains are warm. Add egg whites, blueberries and feta, and continue cooking for 2-3 minutes. Remove from heat for assembly.
To assemble: Warm the tortillas by heating in a sauté pan over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds. In each tortilla scoop approximately 1 ¼ cups mixture in the across the middle of the tortilla. Roll like a burrito, leaving one end open. Repeat for remaining tortillas. Serve.