Clean Whole Wheat Tortillas

In an effort to eat clean, I had to find a way to make tortillas. In case you have not read the back of a bag of flour tortillas lately... let me inform you. You are hard pressed to find one with less than 15 ingredients. Most of which you can not pronounce. So I found this recipe and I really like it. The tortillas were very yummy. We filled them with m favorite new chicken fajita crock-pot recipe! Delicious! Here is what I did:

Tortilla Recipe-
6 cups whole wheat flour (divided into 4 cups and 2 cups)
2 tsp. salt
½tsp. baking powder
2 cups warm water
½ cup oil (olive)
Mixing: In a large bowl, or the Ninja in my case.. combine 4 cups of flour, salt, baking powder, and mix. Add water and mix some more. Mix in 1½ cups of the remaining flour, and then only enough additional flour to form a very slightly sticky dough.
With floured fingers, shape the dough into golf-ball sized balls, or smaller for an 8-inch press. If you have a helper, they can begin pressing right away. Otherwise, make all your balls and place them on a flat surface and cover them with plastic wrap to keep them from drying out as you press.  Dough balls should sag a little as they are waiting to be pressed.

Pressing tortillas:Place a ball slightly off-center in the press (a little closer to the hinged side).  Close the press and push down hard on the handle. You'll see that your ball has spread very thin and filled the full circle of your press. Place each tortilla in a pan heated to medium high for 1-2 mins per side. You could also use your skillet. I used both to make it go quicker. Also, if you don't have a press you can roll out your tortillas with a rolling pin and plastic wrap. They will store in a plastic bag for several days.

I stored mine in a zip bag.

Crock Pot Chicken Fajita's-

• 1 yellow onion, sliced
• 3 sweet peppers, sliced
• 1 ½ pounds boneless chicken breast or thighs
• 1/4 to ½ cup chicken broth, depending on preference (leave this out if you prefer a drier fajita filling)
• ½ teaspoon salt
• 2 tablespoons cumin
• 1 ½ tablespoons chili powder
• Squirt of lime juice

1. Combine sliced onion and peppers in the bottom of a greased crockpot.
2. Lay chicken on top of veggies.
3. Pour chicken broth over top.
4. Sprinkle everything with cumin, salt, and chili powder.
5. Give a nice quirt of lime juice over the top.
6. Cover and cook on low for 4-8 hours (or on High for 4 hours) or until meat is shreddable.
7. When meat is done, shred with two forks and stir back into juices.